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

As I mentioned on my previews 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 friends house on a dinner, to have a nice dessert at hope, even for birthdays!

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.

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!!!

5 from 1 vote

Print

Chocolate Swirl and Ladyfingers Cake

A delicious no bake cake made with ladyfingers and a delicious chocolate cream!

Course Dessert

Cuisine Traditional

Prep Time 45 minutes

Total Time 45 minutes

Servings 8

Author Camila @ TitiCrafty.com

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

1. 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.
2. In a small bowl, mix 1 can of milk {aprox.} with the rum.
3. Set up your workspace like an assembly line. Ladyfingers, milk with rum, 8x8 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.
4. 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}.
5. Cover with plastic wrap {make sure it doesn’t touch the cream} and chill overnight. All the flavors will mix and intensify.
6. Serve and enjoy!!!

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

'Til Next time!

Camila Rojas

My name is Camila Rojas but everyone call me Cami. I'm a mommy, blogger, baker, do it yourselfer, crafter and graphic designer. Owner and founder of The Crafting Nook {formerly TitiCrafty} and TCN Design Studio: web design for bloggers. Join me on my crazy adventures!

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