Chocolate Ladyfinger Cake

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.

Yield: 9 servings (serving size: 1 slice of cake and 3 tablespoons topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 28%
  • Fat: 9g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.8g
  • Carbohydrate: 45.5g
  • Fiber: 0.1g
  • Cholesterol: 27mg
  • Iron: 1.5mg
  • Sodium: 159mg
  • Calcium: 90mg

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)

Preparation

  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.
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