Chocolate Ladyfinger Cake Recipe

Name: Chocolate Ladyfinger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 3/4 cup Dutch process cocoa; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups skim milk; 2 (1-ounce) squares semisweet chocolate, coarsely chopped; 3 tablespoons stick margarine; 1 1/2 cups frozen reduced-calorie whipped topping, thawed; 23 ladyfingers; 1/4 cup Grand Marnier or other orange-flavored liqueur; 1 tablespoon powdered sugar; Orange slices (optional)

Servings: persons

1 cup sugar
3/4 cup Dutch process cocoa
1/4 cup cornstarch
1/4 teaspoon salt
2 cups skim milk
2 (1-ounce) squares semisweet chocolate, coarsely chopped
3 tablespoons stick margarine
1 1/2 cups frozen reduced-calorie whipped topping, thawed
23 ladyfingers
1/4 cup Grand Marnier or other orange-flavored liqueur
1 tablespoon powdered sugar
Orange slices (optional)

1
Combine the first 4 ingredients in a large saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Add the chopped chocolate; bring to a boil over medium heat, and cook for 1 minute, stirring constantly. Add the margarine, and cook for 1 minute, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 10 minutes or until the chocolate mixture cools to room temperature, stirring occasionally.
2
Remove pan from ice. Spoon 1/2 cup chocolate mixture into a small bowl, and gently fold in whipped topping. Cover and chill chocolate-whipped topping mixture. Set aside the remaining chocolate mixture.
3
Line a 9 x 5-inch loaf pan with heavy-duty plastic wrap, allowing wrap to extend over edge of pan. Split ladyfingers in half lengthwise. Arrange 9 ladyfinger halves lengthwise in 3 rows, rounded side down, in a single layer in bottom of pan. Brush 1 tablespoon Grand Marnier over ladyfingers in pan. Spread about 1/2 cup chocolate mixture over the ladyfinger layer. Repeat procedure 3 more times with the remaining ladyfingers, Grand Marnier, and chocolate mixture, ending with ladyfingers (1 ladyfinger half will be left over). Cover; chill for at least 8 hours.
4
Uncover and invert the pan onto a serving platter; remove the plastic wrap. Sprinkle with powdered sugar. Serve cake with chocolate-whipped topping mixture. Garnish each serving with an orange slice, if desired.

598

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup sugar, 3/4 cup Dutch process cocoa, 1/4 cup cornstarch, 1/4 teaspoon salt, and more.

Yes, Chocolate Ladyfinger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Ladyfinger Cake

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