Chocolate Ladyfinger Cake

Chocolate Ladyfinger Cake Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mixture a smoother chocolate flavor.


9 servings (serving size: 1 slice of cake and 3 tablespoons topping)

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

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.

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.