Abuelita Chocolate Carlota
Estimated Time:
Prep Time - 20 min
Cook Time - 15 min
Cooling Time - 2 hrs 20 min refrigerating
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
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.
Serving Size: 10
