ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Ladyfinger Cake

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 9 servings (serving size: 1 slice of cake and 3 tablespoons topping)
Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mixture a smoother chocolate flavor.

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)

Nutrition Information

  • calories 287
  • caloriesfromfat 28 %
  • fat 9 g
  • satfat 3.8 g
  • monofat 3 g
  • polyfat 1.9 g
  • protein 4.8 g
  • carbohydrate 45.5 g
  • fiber 0.1 g
  • cholesterol 27 mg
  • iron 1.5 mg
  • sodium 159 mg
  • calcium 90 mg

How to Make It

  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.