Scissor Fingers Cake – a delicious recipe with ladyfingers, chocolate, sugar, water, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Line the bottom and sides of an ungreased 9"" round springform pan with split ladyfingers, trimming off the bottoms to make ladyfingers stand. Set aside. In a double boiler over medium heat, cook and stir chocolate, sugar and water until chocolate is melted and smooth. In a separate bowl, beat egg yolks and gradually add to chocolate mixture, stirring constantly until smooth; cool. Blend together butter, powdered sugar and vanilla; mix well. Add chocolate mixture; stir well and set aside. With an electric mixer on high speed, beat egg whites until stiff peaks form; fold into chocolate mixture. Spoon mixture into lined pan. Arrange any remaining ladyfingers on top. Top with whipped cream and sprinkles. Refrigerate until ready to serve. To serve, remove outer ring of springform pan. Place cake on cake stand. Use a tiny dot of whipped cream to add a sliced almond to each of the ladyfingers to resemble fingernails."]
1183
kcal
Calories
71
g
Fat
124
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 18 to 24 ladyfingers, split and divided, 2 1-oz. sqs. unsweetened baking chocolate, 1/2 cup sugar, 1/4 cup water, and more.
Yes, Scissor Fingers 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.
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