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Chocolate Swirl and Ladyfingers Cake

Hello everyone! Guess what this is another delicious recipe I had the pleasure to assist and take pictures LOL. This swirl and ladyfingers cake is simply de. li. cious!!!!! It’s easy, it’s no bake and it’s chocolate! What else could I ask for???

Chocolate Swirl and Ladyfingers Cake

Chocolate Swirl and Ladyfingers Cake cover

As I mentioned on my preview’s recipe post {Tenderloin Steaks with Red Wine-Mushrooms Sauce} I’m working together with my mom from Programando la Vida {Programming Life} to bring delicious recipes in both Languages English and Spanish. I post them in English and she posts them in Spanish! Awesome right???

This recipe is good for any occasion. To bring to a friend’s house on a dinner, to have a nice dessert at hope, even for birthdays!

superior view of swirl and ladyfingers cake piece

Ingredients

  • Ladyfingers
  • Whole milk
  • Orange rum {or any rum}

Cream

  • Sweetened condensed milk
  • Whole milk
  • Cornstarch.
  • Hershey’s Milk Chocolate Chips.

In a medium pot, pour the condensed milk and the chocolate chips. Use the same can to measure the milk to ¾ of the can and add the cornstarch and mix it well. Pour it into the pot with the condensed milk and mix. Bring to a simmer over low heat while constantly mixing with (spoon or whisk) to avoid scorching until it’s thickened. This part of the process may take about 20-25 minutes. It is supposed to be very thick. Then put it away to cool down.

In a small bowl, mix 1 can of milk {aprox.} with the rum.

Set up your workspace like an assembly line. Ladyfingers, milk with rum, 8×8 inch {20 x 20 cm} glass Pyrex baking dish and chocolate. One at a time, quickly dip the ladyfingers into the milk. Place the soaked side down and line the entire bottom of the pan with ladyfingers. The ladyfingers soak up the milk very, very quickly, so be careful not to dip them too long.

Spread one layer of the chocolate cream over the ladyfingers using preferably a plastic spatula. Repeat the process with the rest of the ladyfingers and place on top of the cream. The last coat should be chocolate cream. The last touch was a swirl made with condensed milk {or white chocolate syrup}.

Cover with plastic wrap {make sure it doesn’t touch the cream} and chill overnight. All the flavors will mix and intensify.

Serve and enjoy!!!

superior view of swirl and ladyfingers cake
closer view of swirl and ladyfingers cake
closer view of swirl and ladyfingers cake slice
close up of swirl and ladyfingers cake slice
Chocolate Swirl and Ladyfingers Cake cover

Chocolate Swirl and Ladyfingers Cake

Camila
A delicious no bake cake made with ladyfingers and a deliciously crave-worthy chocolate cream!
5 from 1 vote
Prep Time 45 mins
Resting time 2 hrs
Total Time 2 hrs 45 mins
Course Dessert
Cuisine Traditional
Servings 8

Ingredients
  

  • 1 Pack of ladyfingers {7.5 Oz or 200 gr.}
  • 1 Cup of milk
  • 2 tbsp of orange rum {or any rum}
  • Cream
  • 1 Can of sweetened condensed milk
  • ¾ Can of whole milk (it doesn’t have to be exact I use the same condensed milk can just to measure
  • 2 tbsp of cornstarch.
  • ½ Pound of Hershey’s Milk Chocolate Chips.

Instructions
 

  • In a medium pot, pour the condensed milk and the chocolate chips. Use the same can to measure the milk to ¾ of the can and add the cornstarch and mix it well. Pour it into the pot with the condensed milk and mix. Bring to a simmer over low heat while constantly mixing with (spoon or whisk) to avoid scorching until it’s thickened. This part of the process may take about 20-25 minutes. It is suppose to be very thick. Then put it away to cool down.
  • In a small bowl, mix 1 can of milk {aprox.} with the rum.
  • Set up your workspace like an assembly line. Ladyfingers, milk with rum, 8×8 inch {20 x 20 cm} glass Pyrex baking dish and chocolate. One at a time, quickly dip the ladyfingers into the milk. Place the soaked side down and line the entire bottom of the pan with ladyfingers. The ladyfingers soak up the milk very, very quickly, so be careful not to dip them too long.
  • Spread one layer of the chocolate cream over the ladyfingers using preferably a plastic spatula. Repeat the process with the rest of the ladyfingers and place on top of the cream. The last coat should be chocolate cream. The last touch was a swirl made with condensed milk {or white chocolate syrup}.
  • Cover with plastic wrap {make sure it doesn’t touch the cream} and chill overnight. All the flavors will mix and intensify.
  • Serve and enjoy!!!
Keyword chocolate recipe, ladyfinger cookies, ladyfingers cake

What do you think??? Yummy or what??? Do you like chocolate, I love it!

If you like this recipe you might also like these others: {click on the images}

http:/www./titicrafty.com/2013/12/carrot-cake-cupcakes-with-cinnamon-buttercream-frosting/
https://thecraftingnook.com/2013/10/arroz-con-leche-rice-pudding/
https://thecraftingnook.com/2013/12/snickers-bar-chunks-cheesecake/

Til' next time...

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33 Comments

    1. LOL oooh why didn’t I think of doing that myself LOL! Thanks so much Winnie! I love having you over!

      XOXO

  1. Thanks so much for Linking to Show Me Your Plaid Monday’s! You are one of the favorite Posts this week!

  2. You had me at no-bake. Now, this is a cake I don’t mind making. It looks delicious with that chocolate in the center and atop. Simply delicious-looking!

  3. I am so going to have to make this delicious cake for one of the Christmas get togethers I go to this year, it looks and sounds absolutely delicious. Thank you for sharing the recipe and linking it up to Thrifty Thursday.

  4. And now I want to skip dinner and go right for dessert. Thanks for linking to the all things pretty party!

  5. How delicious. I am a lover of chocolate anything and this is just so full of it. Thank you for sharing!

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