LADYFINGERS
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
- Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
- Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
Nutrition Facts : Calories 25 calories, Carbohydrate 4.6 g, Cholesterol 15.5 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 11 mg, Sugar 2.8 g
CHOCOLATE MOUSSE ICEBOX DESSERT
Layers of chocolate filling and lady fingers create a sweet treat that is truly decadent.
Provided by By Sarah Caron
Categories Dessert
Time 12h30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
- In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
- In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
- In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
- To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
- To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 155 mg, Fat 4 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 35 g, TransFat 0 g
CHOCOLATE MOUSSE CAKE III
A rich, delicious, and relatively easy chocolate mousse cake. If lady fingers are unavailable, use slices of sponge cake. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Sherry
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 5
Steps:
- Line bottom and sides of a 9 inch springform pan with ladyfingers. In the top of a double boiler over hot water, melt the chocolate chips, stirring frequently. When the chocolate has melted, mix in the 2 eggs thoroughly.
- In a large bowl, whip the cream until it is thick. In a separate large bowl, with a clean whisk, whip the whites until stiff but not blocky.
- Add 1/3 of the whipped egg whites to the melted chocolate and fold in. Quickly add this to remaining whites and fold in. Fold in the whipped cream until no streaks remain, being careful not to overmix.
- Pour mousse into the cake-lined pan. Cover with plastic wrap and refrigerate for 4 hours.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 52.4 g, Cholesterol 209.1 mg, Fat 29 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 16.3 g, Sodium 130.6 mg, Sugar 15.4 g
CHOCOLATE LADY FINGERS
This recipe is from Sweet Maria's Italian Cookie tray cookbook. I was given this book because I have been looking for a chocolate lady finger to go with my chocolate mousse recipe.
Provided by Pumpkie
Categories Dessert
Time 25m
Yield 75 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Using an electric mixer with the whisk attachment, whip the egg whites, salt, and cream of tartar on high speed until soft peaks form.
- Gradually add 1/4 cup sugar and beat until stiff.
- In a separate bowl, beat egg yolks, vanilla and remaining 1/2 cup sugar until thick.
- Stir in flour, cocoa, using a rubber spatula.
- GENTLY fold egg whites into flour mixture.
- Fill a pastry bag with a plain open tip with cookie batter.
- Pipe batter onto a parchment lined cookie sheet, making 3 inch ladyfingers.
- Space cookies 1 inch apart on cookie sheets.
- Bake immediately for 10- 12 minutes, or until lightly browned.
- Remove cookie sheet from oven.
- Cool cookies on parchment paper.
- When cool, use a metal spatula to carefully remove ladyfingers from the parchment.
- Store cooled cookies in an airtight container to retain softness.
Nutrition Facts : Calories 16.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 11.3, Sodium 5.8, Carbohydrate 3, Fiber 0.1, Sugar 2, Protein 0.5
DARK CHOCOLATE LADYFINGERS
Provided by Trisha Yearwood
Categories dessert
Time 2h
Yield 32 ladyfingers
Number Of Ingredients 10
Steps:
- For the ladyfingers: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and dust lightly with confectioners' sugar.
- Sift together the flour, cocoa powder and salt in a bowl.
- Put the egg whites in a large bowl and beat with an electric mixer on medium-high speed until frothy. Gradually add 1/2 cup of the granulated sugar and beat until stiff, shiny peaks form, about 6 minutes.
- In a medium bowl, beat the yolks and remaining 1/4 cup granulated sugar until pale and thick. Beat in the vanilla. Gently fold the yolks into the egg whites; it's okay if some streaks remain. Add the flour mixture and fold gently, but thoroughly, until well mixed.
- Spoon the mixture into a piping bag fitted with a 3/4-inch plain tip. Pipe 3-inch-long, 1-inch-wide ladyfingers about 1/2 inch apart. Dust the tops of the cookies lightly with confectioners' sugar. Bake until springy to the touch, 16 to 18 minutes. Cool completely.
- For the decoration: Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave, stirring every 30 seconds, until melted. Dip one end of each ladyfinger in the chocolate, then sprinkle with the coconut over parchment paper. Place on a serving platter.
- Refrigerate until set. Serve immediately or keep refrigerated until ready to serve, up to 4 hours (ladyfingers dry out quickly).
CHOCOLATE LADYFINGERS
Provided by Food Network
Categories dessert
Time 25m
Yield About 50 ladyfingers
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Sift the cake flour and cocoa powder together in a small mixing bowl and set aside. Place the egg whites in a large mixing bowl and whip until foamy with an electric mixer set on medium speed. Make a French meringue by adding the sugar 1 tablespoon at a time. When you whip egg whites, add the sugar slowly to allow the whites to gain some volume. When you have volume, add the rest of the sugar. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. When the whites are slightly stiff, reduce the mixer speed to low to allow even more air to be incorporated without over whipping the egg whites. Let the egg whites continue to whip for about another 2 minutes. Stop whipping them if they begin to look dry or separated.
- Very gently, fold the egg yolks into the whipped egg whites with a rubber spatula until they are partially incorporated. Carefully fold the sifted mixture into the egg mixture. It is important to fold as gently as possible to avoid deflating the batter. Remember to fold all the way to the bottom of the bowl to fully incorporate both mixtures.
- Place the batter in a pastry bag fitted with a 3/4-inch plain tip. To pipe the ladyfingers, hold the pastry bag at a slight angle and allow the tip to touch the parchment paper as you start to pipe. Squeeze gently, applying even pressure as you pipe the desired length, then stop squeezing and lift the tip straight up, leaving a small tail on the end of each ladyfinger. Pipe evenly shaped ladyfingers about 3/4-inch wide on a parchment paper-covered sheet pan. Space them about 1/2-inch apart to allow them room to spread as they bake. Dust the tops of the ladyfingers with powdered sugar to give them a nice crust.
- Bake the ladyfingers until light and evenly browned, about 5 minutes. (The browning may be difficult to discern with the chocolate ladyfingers.) Remove from the oven and immediately move to a wire rack to prevent the heat of the pan from continuing to bake the ladyfingers. Set aside until ready to use. When cooled, the ladyfingers can be stored in an airtight container at room temperature for up to 2 days, or in the freezer, well wrapped in plastic wrap, for up to 2 weeks.
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- 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.
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- In the bowl of a stand mixer fitted with the whisk attachment, beat the yolks along with the majority of the sugar until very thick and light. The mixture should look almost like marshmallow cream.
- Whisk the whites with the remainder of the sugar and the vanilla until you reach medium peaks. (If using the same stand mixer, wash the bowl and whisk really well before proceeding. If whisking by hand, do it at the same time as you are whisking the yolks on the mixer. You can't overmix the yolks, so just let them go until you're finished with the whites).
- Pour the whipped yolks into the bowl containing the whites. Resift the flour and salt over the top of the eggs and then gently but thoroughly fold everything together.
CHOCOLATE MOUSSE CAKE - THAT SKINNY CHICK CAN BAKE
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- Split ladyfingers and arrange on the bottom of a 9 x 5 x 3 inch loaf pan lined on all sides with either parchment or non-stick foil. Trim ladyfingers to fill any empty spots. Set aside.
- Melt chocolate with 3 tablespoons of water in microwave. Start, stop and stir at 30 second intervals till chocolate is melted and smooth. Mixture will be thick. Stir in powdered sugar, egg yolks and vanilla. Beat till smooth. Allow to cool.
- Beat the egg whites till soft peaks form. Mix some of the whipped egg whites into chocolate mixture, then fold and mix in the rest till completely combined. Spread half of this chocolate mousse over the ladyfingers, then place a second layer of ladyfingers over the mousse. Top with the remaining mousse and then another layer of ladyfingers. Cover with foil or plastic wrap. Chill at least 6 hours or overnight.
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- Pour milk in a shallow dish and shredded coconut in a second dish. Cover a lady finger with chocolate hazelnut spread, spread mascarpone on a second lady finger. Press together to form a sandwich.
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- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper. On the back of the first parchment paper, trace two 15-cm (6-inch) circles and on the back of the second parchment paper, draw two long 7.5-cm (3-inch) wide strips. Lightly dust the parchment paper with icing sugar to prevent the cookies from sticking.
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- Split ladyfingers in half lengthwise. Line bottom and sides of a lightly greased 8-inch springform pan with ladyfingers, cut side in; set aside.
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