Inspired from the traditional recipes, this layered Abuelita Chocolate Carlota gets wonderful flavors from ladyfinger cookies soaked in a rich and sweet brandy sauce. Slice before serving and decorate with strawberry jam, apricot jam and whipped cream.
- About 2 cups water, divided
- About 1 1/2 cups granulated sugar, divided
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 3 tablets (90 g each) NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink
- 1/4 cup cornstarch
- 1 tablespoon gelatin
- 1/3 cup brandy
- 22 ladyfinger cookies, divided
- Whipped cream
- Strawberry jam
- Apricot jam
PLACE 3/4 cup water, 1/2 cup sugar, evaporated milk and Abuelita in medium saucepan. Cook over medium heat, stirring frequently, until Abuelita is melted; reduce heat to low. Combine cornstarch and 1/2 cup water in small bowl; add to Abuelita mixture. Cook, stirring constantly, for 3 to 4 minutes or until sauce is thickened. Combine gelatin and 2 tablespoons hot water; stir until gelatin is dissolved. Stir into chocolate mixture; remove from heat.
HEAT 2/3 cup water and 2/3 cup sugar in medium saucepan until mixture reaches a boil. Boil for 5 minutes; add brandy.
PLACE 10 cookies on bottom of a 9 x 5-inch loaf pan; pour brandy mixture over top of cookies and let soak into cookies. Spread slightly less than half of chocolate mixture over cookies; top with 7 cookies. Refrigerate for 20 minutes. Spread remaining chocolate mixture over cookies; top with 5 cookies. Refrigerate for 2 hours or until firm.
DECORATE with strawberry jam, apricot jam and whipped cream before serving. Slice to serve.