Chocolate Ladyfinger Cake Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
3/4 cup: Dutch process cocoa,
1/4 cup: Cornstarch,
1/4 tsp: Salt,
2 cup: Nonfat milk,
2 ounce: Semisweet chocolate, coarsley chopped
3 tbsp: Margarine, stick
1 1/2 cup: Light whipped topping, defrosted
23: Ladyfingers,
1/4 cup: Grand marnier, or other orange-flavored liqueur
1 tbsp: Powdered sugar,
Orange slices, (optional, for garnish)
Directions:
Combine sugar, cocoa, cornstarch and salt in a large saucepan. Gradually
add skim milk, stirring with a wire shisk until blended. Add the chopped
chocolate; bring to a boil over medium heat, and cook for one minute,
stirring contantly. 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 cools to room temperature, stirring
occasionally.
Remove pan from ice. Spoon 1/2 cup chocolate misture into a small bowl,
and gently fold in the whipped topping. Cover and chill chocolate-whipped
topping mixture. Set aside the remaining chocolate mixture.
Line a 9x5" loaf pan with heavy-duty plastic wrap, allowing wrap to extend
over edge of pan. Split ladyfingers in half lengthwise. Arrange 9
ladyfingers lengthwise in 3 rows, rounded side down, in a single layer in
bottom of pan. Brush 1 tb. Grand Marnier over ladyfingers in pan. Spread
about 1/2 cup chocolate mixture over the ladyfinger layer. Repeat
procedure 3 more times with remaining ladyfingers, Grand Marnier and
chocolate mixture, ending with ladyfingers (1 ladyfinger half will be left
over). Cover; chill for at least 8 hours.
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.
Per serving (1 slice cake and 3 tb. topping) 287 cal, 4.8 g pro, 9 g fat,
45.5 g carbo, .1 g fiber, 27 mg chol, 159 mg sodium
From: Cooking Light, MM by Linda Shogren
Source from luhu.jp
add skim milk, stirring with a wire shisk until blended. Add the chopped
chocolate; bring to a boil over medium heat, and cook for one minute,
stirring contantly. 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 cools to room temperature, stirring
occasionally.
Remove pan from ice. Spoon 1/2 cup chocolate misture into a small bowl,
and gently fold in the whipped topping. Cover and chill chocolate-whipped
topping mixture. Set aside the remaining chocolate mixture.
Line a 9x5" loaf pan with heavy-duty plastic wrap, allowing wrap to extend
over edge of pan. Split ladyfingers in half lengthwise. Arrange 9
ladyfingers lengthwise in 3 rows, rounded side down, in a single layer in
bottom of pan. Brush 1 tb. Grand Marnier over ladyfingers in pan. Spread
about 1/2 cup chocolate mixture over the ladyfinger layer. Repeat
procedure 3 more times with remaining ladyfingers, Grand Marnier and
chocolate mixture, ending with ladyfingers (1 ladyfinger half will be left
over). Cover; chill for at least 8 hours.
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.
Per serving (1 slice cake and 3 tb. topping) 287 cal, 4.8 g pro, 9 g fat,
45.5 g carbo, .1 g fiber, 27 mg chol, 159 mg sodium
From: Cooking Light, MM by Linda Shogren
Source from luhu.jp