This elegant no-bake dessert combines rich, dark chocolate custard with delicate ladyfingers brushed with Grand Marnier. The result is a moist, flavorful cake that requires no oven time, making it perfect for warm weather or when you want to avoid heating up the kitchen. The chocolate filling is silky and intense, balanced by the subtle citrus notes of the liqueur. It’s an impressive yet approachable treat for holiday gatherings, dinner parties, or special weekends. Serve chilled for the best texture and flavor.
Chocolate Ladyfinger Cake
Description
This elegant no-bake dessert combines rich, dark chocolate custard with delicate ladyfingers brushed with Grand Marnier. The result is a moist, flavorful cake that requires no oven time, making it perfect for warm weather or when you want to avoid heating up the kitchen. The chocolate filling is silky and intense, balanced by the subtle citrus notes of the liqueur. It&# 226;ÂÂs an impressive yet approachable treat for holiday gatherings, dinner parties, or special weekends. Serve chilled for the best texture and flavor.Ingredients
Directions
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Combine sugar, cocoa, cornstarch, and salt in a large saucepan.
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Gradually whisk in nonfat milk until the mixture is smooth and free of lumps.
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Add the chopped semisweet chocolate to the saucepan.
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Bring the mixture to a boil over medium heat, stirring constantly.
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Once boiling, cook for one minute while stirring continuously to thicken.
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Remove the saucepan from heat.
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Place the saucepan in a large bowl filled with ice water.
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Stir the chocolate mixture occasionally for 10 minutes, or until it cools to room temperature.
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Remove the saucepan from the ice bath.
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Spoon half of the cooled chocolate mixture into a small bowl.
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Gently fold whipped topping into the chocolate mixture in the small bowl until combined.
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Cover the chocolate-whipped topping mixture and refrigerate.
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Set aside the remaining plain chocolate mixture.
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Line a 9x5 inch loaf pan with heavy-duty plastic wrap, ensuring the wrap extends over the edges.
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Split each ladyfinger in half lengthwise.
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Arrange 9 ladyfinger halves in a single layer in the bottom of the prepared pan, rounded side down.
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Brush 1 tablespoon of Grand Marnier evenly over the ladyfingers.
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Spread approximately half of the plain chocolate mixture over the ladyfingers.
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Repeat the layering process: add ladyfingers, brush with Grand Marnier, and spread with chocolate mixture.
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Continue layering until all ingredients are used, ending with a layer of ladyfingers.
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Cover the pan tightly with plastic wrap.
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Refrigerate for at least 8 hours, or overnight, to allow the cake to set.
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Uncover the pan and invert it onto a serving platter.
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Carefully remove the plastic wrap from the cake.
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Sprinkle the top of the cake with powdered sugar.
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Slice the cake and serve with the reserved chocolate-whipped topping mixture.
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Garnish each serving with an orange slice if desired.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 715.3kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 13.0g65%
- Cholesterol 2.4mg1%
- Sodium 1289.0mg54%
- Total Carbohydrate 135.2g46%
- Dietary Fiber 20.4g82%
- Sugars 89.8g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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