Abuelita Chocolate Carlota
Abuelita Chocolate Carlota
Recipe

Abuelita Chocolate Carlota

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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.

20 mins. to Prepare

15 mins. Cooking Time

140 mins. Standing Time refrigerating

175 mins. Total

Servings: 10

Ingredients

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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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