advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Ladyfingers and Cake Rounds

  • Yield: Makes ladyfingers and cake rounds for one 6-inch charlotte
Chocolate Ladyfingers and Cake Rounds

Source: Martha Stewart Living, December 2008

Ingredients

  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder, plus more for dusting
  • 1/8 teaspoon salt
  • 7 large egg whites
  • 2/3 cup plus 2 tablespoons sugar
  • 6 large egg yolks

Directions

  1. Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl.

  2. Whisk whites with a mixer on medium-high speed until soft peaks form. Gradually add 2/3 cup sugar, whisking until stiff, shiny peaks form, about 5 minutes. Whisk yolks with remaining 2 tablespoons sugar in a medium bowl until thick and pale, about 3 minutes. Fold yolk mixture into whites, then fold in flour mixture in 2 additions.

  3. Line 2 baking sheets with parchment. On 1 piece, draw two 6-inch circles, then flip parchment over. Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Starting in the center of each circle, pipe a spiral, leaving a 1-inch border around inside edge of circle. Bake until springy to the touch, 15 to 18 minutes. Transfer parchment with rounds to a wire rack, and let cool.

  4. On the other piece of parchment, draw 4 rows, each 3 1/2 inches wide for the ladyfingers. Pipe 1-inch-wide ladyfingers horizontally between pairs of lines, so they're touching, and lightly dust with cocoa. Bake until springy to the touch, about 15 minutes. Transfer parchment with ladyfingers to a wire rack, and let cool. Use immediately.

Reviews (1)

  • ikarvs 26 Nov, 2008

    all the family will love this and also are very easy to make :)

Related Topics