Louise Lennox is getting into the festive spirit and making a rich chocolate ganache cake that is perfect for a luxurious grown up Christmas treat!


  • 450 g good quality dark chocolate
  • 120 g unsalted butter
  • 3 tblsp caster sugar
  • 3 large eggs
  • 1 tblsp plain flour, sifted
  • 300 g white chocolate
  • 500 ml double cream
  • 150 g dried cranberries
  • 50 ml cointreau
  • 1 orange rind
  • 250 g 70% dark chocolate
  • 2 tblsp golden syrup
  • 4 tblsp cream


  • Pre-heat oven to 200ºC / Gas 7
  • Break the chocolate into small pieces and place in a bowl with the butter and half the caster sugar over a pot of simmering water, leave until everything is melted, and then stir until all ingredients are combined.
  • Put the eggs and the remaining sugar into a large bowl and whisk until the mixture has doubled in size and be very thick and pale.
  • Transfer to a large bowl and gradually fold in the flour and then the cooled melted chocolate mixture (if the mixture 'splits' at this point, add a little water and it will emulsify again).
  • When ready the mixture will be quite runny, at this point, pour it into a grease and line 9inch springform cake tin (with a removable base) and bake in the oven for 6 minutes, the rim will be cooked while the centre appears liquid.
  • Leave the cake to cool and cover and leave in a cool place (not the fridge) It is best to leave this cake set overnight.
  • For the ganache topping soak the cranberries in the Cointreau. Grate the rind and juice the orange and add to the cranberries.
  • Chop the chocolate into small pieces. In a saucepan bring the cream to the boil. Pour over the chocolate. Leave to stand for 5 minutes then whisk until all the pieces are melted together. Stir in the cranberries. When cold cover and leave in the fridge over night.
  • Whisk until very thick and spread on top of the dark chocolate ganache cake.
  • Now place in the freezer 4 hours to firm it up for the glaze.
  • For the ganache glaze chop up the chocolate into small pieces, put in a heat proof bowl, add all remaining ingredients.
  • Place the bowl over a simmering saucepan of water, stir until melted.
  • Dip a sharp knife into hot water then run around the frozen cake.
  • Place a wire cooling rack over a tray. Put the cake on top then pour the glaze over.
  • Allow all the excess chocolate to drip off the place on a plate or a cake board. Decorate with chocolate shavings.

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