Abuelita Chocolate Carlota

Abuelita Chocolate Carlota
Makes:
10
Prep Time:
20
minutes
Total Time:
175
minutes
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.

In this recipe:



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Ingredients:

  • 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 Chocolate
  • 1/4 cup cornstarch
  • 1 tablespoon gelatin
  • 1/3 cup brandy
  • 22 ladyfinger cookies, divided
  • Whipped cream
  • Strawberry jam
  • Apricot jam

Directions:

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.

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Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Abuelita Chocolate Carlota

    Ingredients

    • 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 Chocolate
    • 1/4 cup cornstarch
    • 1 tablespoon gelatin
    • 1/3 cup brandy
    • 22 ladyfinger cookies, divided
    • Whipped cream
    • Strawberry jam
    • Apricot jam

     

    Directions

    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.

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