The white chocolate and dried fruit cake is a no-bake, egg-free dessert designed for those who love practical yet flavor-focused recipes. The softness of white chocolate intertwines with the texture of almonds and hazelnuts, while the raisins soaked in rum add a delicate yet not overwhelming aromatic note.
The dry biscuits, combined with milk, butter, and sugar, create a compact and pleasant base to cut, ideal for a cold cake to prepare in advance. The surface, finished with white chocolate and pistachio crumbs, completes the dessert with a simple yet elegant touch.
A no-oven recipe, suitable for any season, perfect when you want to bring to the table a balanced, delicious, and easy-to-make dessert.
If you like white chocolate, also try these other delicious desserts:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: No Bake
- Cuisine: Italian
- Energy 587.78 (Kcal)
- Carbohydrates 68.09 (g) of which sugars 40.68 (g)
- Proteins 7.50 (g)
- Fat 33.01 (g) of which saturated 15.08 (g)of which unsaturated 13.90 (g)
- Fibers 2.88 (g)
- Sodium 184.81 (mg)
Indicative values for a portion of 134 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the White Chocolate and Dried Fruit Cake
- 9 oz white chocolate
- 1.5 oz almonds
- 1.5 oz hazelnuts
- 3.5 oz raisins
- 0.7 oz pistachio crumbs
- 10.5 oz dry biscuits
- 1.7 oz sugar
- 4.2 oz butter
- 0.4 cup milk
- 0.2 cup rum
Preparation of the White Chocolate and Dried Fruit Cake
Soak the sultanas in the rum and melt 7 oz of white chocolate in a double boiler or microwave. Remove from the heat and let cool.
In a bowl, roughly crumble the dry biscuits. Meanwhile, in another bowl, cream the butter with electric beaters. Then, add the sugar and continue to whip.
Pour the melted chocolate into the cream and gently mix with a spatula. Then, add the crumbled biscuits, almonds, hazelnuts, and well-drained raisins.Then, add the milk, continuing to mix the ingredients. Place the mixture into a round springform pan (9.5 inches in diameter), lined with a sheet of parchment paper.
Leave the white chocolate cake to set in the fridge overnight.
After the resting time, remove the cake from the pan and decorate with the remaining melted white chocolate (1.7 oz) and pistachio crumbs.Store the cake in the fridge until ready to serve.
Storage
The white chocolate and dried fruit cake keeps in the refrigerator for 3–4 days, well covered with plastic wrap or inside an airtight container. Before serving, let it sit at room temperature for 10–15 minutes to achieve a softer and more pleasant cutting texture.
You can also freeze it already portioned: in the freezer, it lasts about 1 month.
Related Recipes
Chocolate Salami with Raisins and Rum: When Chocolate Becomes an Emotion
Chocolate Salami: The Delicious Dessert to Share During the Holidays.
FAQ
Can I prepare the white chocolate and dried fruit cake in advance?
Yes, it is ideal for making the day before: resting in the refrigerator helps compact the cake and makes cutting more precise.
Can I replace the rum-soaked raisins?
Of course, you can use raisins soaked in water, orange juice, or milk, or replace them with other dried fruits like cranberries or dried apricots.
What biscuits are best for this recipe?
Dry biscuits such as digestive or plain shortbread are perfect, as they absorb liquids well without becoming soggy.
Can I use other nuts besides almonds and hazelnuts?
Absolutely yes: walnuts, cashews, or chopped pistachios integrate well into the recipe, maintaining the balance of textures.
