CHOCOLATE LADYFINGERS
Provided by Food Network
Categories dessert
Time 25m
Yield About 50 ladyfingers
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Sift the cake flour and cocoa powder together in a small mixing bowl and set aside. Place the egg whites in a large mixing bowl and whip until foamy with an electric mixer set on medium speed. Make a French meringue by adding the sugar 1 tablespoon at a time. When you whip egg whites, add the sugar slowly to allow the whites to gain some volume. When you have volume, add the rest of the sugar. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. When the whites are slightly stiff, reduce the mixer speed to low to allow even more air to be incorporated without over whipping the egg whites. Let the egg whites continue to whip for about another 2 minutes. Stop whipping them if they begin to look dry or separated.
- Very gently, fold the egg yolks into the whipped egg whites with a rubber spatula until they are partially incorporated. Carefully fold the sifted mixture into the egg mixture. It is important to fold as gently as possible to avoid deflating the batter. Remember to fold all the way to the bottom of the bowl to fully incorporate both mixtures.
- Place the batter in a pastry bag fitted with a 3/4-inch plain tip. To pipe the ladyfingers, hold the pastry bag at a slight angle and allow the tip to touch the parchment paper as you start to pipe. Squeeze gently, applying even pressure as you pipe the desired length, then stop squeezing and lift the tip straight up, leaving a small tail on the end of each ladyfinger. Pipe evenly shaped ladyfingers about 3/4-inch wide on a parchment paper-covered sheet pan. Space them about 1/2-inch apart to allow them room to spread as they bake. Dust the tops of the ladyfingers with powdered sugar to give them a nice crust.
- Bake the ladyfingers until light and evenly browned, about 5 minutes. (The browning may be difficult to discern with the chocolate ladyfingers.) Remove from the oven and immediately move to a wire rack to prevent the heat of the pan from continuing to bake the ladyfingers. Set aside until ready to use. When cooled, the ladyfingers can be stored in an airtight container at room temperature for up to 2 days, or in the freezer, well wrapped in plastic wrap, for up to 2 weeks.
DARK CHOCOLATE LADYFINGERS
Provided by Trisha Yearwood
Categories dessert
Time 2h
Yield 32 ladyfingers
Number Of Ingredients 10
Steps:
- For the ladyfingers: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and dust lightly with confectioners' sugar.
- Sift together the flour, cocoa powder and salt in a bowl.
- Put the egg whites in a large bowl and beat with an electric mixer on medium-high speed until frothy. Gradually add 1/2 cup of the granulated sugar and beat until stiff, shiny peaks form, about 6 minutes.
- In a medium bowl, beat the yolks and remaining 1/4 cup granulated sugar until pale and thick. Beat in the vanilla. Gently fold the yolks into the egg whites; it's okay if some streaks remain. Add the flour mixture and fold gently, but thoroughly, until well mixed.
- Spoon the mixture into a piping bag fitted with a 3/4-inch plain tip. Pipe 3-inch-long, 1-inch-wide ladyfingers about 1/2 inch apart. Dust the tops of the cookies lightly with confectioners' sugar. Bake until springy to the touch, 16 to 18 minutes. Cool completely.
- For the decoration: Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave, stirring every 30 seconds, until melted. Dip one end of each ladyfinger in the chocolate, then sprinkle with the coconut over parchment paper. Place on a serving platter.
- Refrigerate until set. Serve immediately or keep refrigerated until ready to serve, up to 4 hours (ladyfingers dry out quickly).
CHOCOLATE FINGERS, THE BAR TO BEAT ALL BARS! (NO BAKE)
This recipe has been in my family recipe book for more than 20 years... I can't remember if I got it off a friend or out of the newspaper or if it was from my mother.... it's an "always been there" recipe and if you double it you can keep a whole school class full of kids very happy. It disappears rather quickly around adults too :) This recipe is different from many other ones with condensed milk, coconut etc because it contains sultanas but no nuts. It's easy to make and stores well in an airtight container... so can be made in advance, handy when party planning. The icing can be made with chocolate OR cocoa powder or a little of both, works well all ways. PLEASE NOTE: this single batch of the recipe calls for HALF a can of condensed milk... our cans are 397 grams = 14 oz) so you will only need 7 oz. DO melt the butter completely before adding the condensed milk, otherwise you will have lumps of butter that are difficult to melt, and do keep the heat very low for the condensed milk mixture because it scorches easily. The finished bar /slice is also nicer if you leave the cookie crumbs fairly chunky and *not* a fine dust. ZWT REGION: New Zealand.
Provided by kiwidutch
Categories Bar Cookie
Time 20m
Yield 1 tray, 24 serving(s)
Number Of Ingredients 12
Steps:
- Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
- Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture.
- Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
- Press mixture into a 20 x 31 cm (8 x 12 inch) container.
- Ice with chocolate icing.
- Refrigerate until firm.
- Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 183.3, Fat 9.8, SaturatedFat 6.1, Cholesterol 15.5, Sodium 108.6, Carbohydrate 23.7, Fiber 1.3, Sugar 17.2, Protein 2.1
CHOCOLATE FINGERS
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h
Yield 36 fingers
Number Of Ingredients 5
Steps:
- Prepare the cake mix according to manufacturers directions. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions. Remove the cake from the oven and refrigerate for 30 minutes.
- With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula. It should be 1/2 to 3/4-inch thick. Return the cake to the refrigerator and allow the topping to set. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife. Arrange on a serving tray and dust with powdered sugar.
DOUBLE CHOCOLATE SHORTBREAD FINGERS
Dip sweet and crumbly Viennese biscuits in milk and white chocolate for an irresistible tea time treat
Provided by Chelsie Collins
Categories Afternoon tea, Snack, Treat
Time 25m
Yield Makes 14-16
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Leave to set on baking parchment before serving.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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