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Chocolate Fruit & Nut Cake - Country Living Holidays

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Submitted by lnouel

No-bake holiday chocolate cake layered with orange juice-soaked macaroons, bittersweet ganache, chopped prunes, and toasted almonds. Dusted with cocoa and chilled overnight for deep, complex flavor.

YIELD

8 servings

PREP

30 min

COOK

10 min

READY

Think of this as a no-bake European holiday torte that tastes like it took all day but barely needs the stove.

Crumbled almond macaroons soaked in fresh orange juice form the base. On top, a layer of rich bittersweet chocolate ganache made with cream and butter. Then chopped prunes, toasted sliced almonds, and a whisper of orange zest, followed by another blanket of ganache.

An overnight rest in the fridge lets everything meld together. The macaroons soften, the chocolate firms, and the prunes plump with moisture. A dusting of cocoa on top finishes it off with an elegant, understated look.

Kitchen Tips

  • Toast the almonds in a dry skillet until just fragrant. They’ll continue toasting slightly as they cool
  • Chop the prunes into small, even pieces so every slice gets a balanced bite of fruit
  • The overnight chill isn’t optional here. The flavors truly need that time to come together
  • Unmold carefully using the double-invert method: flip onto one plate, peel the paper, then flip again chocolate-side-up onto your serving plate

Ingredients

¼ 59
CUP ML ORANGE JUICE
16 16
EACH EACH ALMOND MACAROON
crumbled *
½ 118
CUP ML ALMONDS
sliced, toasted
½ 226.8
POUND G PRUNE
chopped, pitted
1 5
TEASPOON ML ORANGE ZEST
grated
½ 226.8
¼ 59
CUP ML BUTTER
1 237
1
X COCOA POWDER
unsweetened, to taste *

Directions

Line bottom of an 8-inch springform pan with waxed paper.

In a small bowl, combine orange juice and crumbled macaroons, stirring to blend and moisten crumbs.

In medium-size bowl, combine almonds, prunes, and orange.

In top of double boiler over simmering water, melt chocolate, Remove from heat and beat in butter until melted. Beat in cream until well blended. Spread macaroon mixture in bottom of prepared pan and top with half of chocolate mixture. Top with almond and-prune mixture, then layer with remaining chocolate mixture. Cover and refrigerate 6 hours or overnight. To serve, remove side of springform pan from cake. Invert cake onto plate. Remove waxed paper and invert cake again, chocolate side up, onto serving plate. Sift cocoa over top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 393 65% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 56mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 18%
Sugars g
Protein 8g
Vitamin A 17% Vitamin C 5%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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