Abuelita Chocolate Carlota

Abuelita Chocolate Carlota

Official ABUELITA™
Abuelita Chocolate Carlota
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
15 min
Recipe Info - Serving Size
Servings
10 servings

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.

Abuelita Chocolate Carlota is a divine dessert that embodies the essence of Mexican sweetness, enriched by layers of ladyfinger cookies and decadent chocolate. This captivating dessert from Official ABUELITA™ brings together the harmonious flavors of NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink and NESTLÉ CARNATION Evaporated Milk, making it a delightful treat for any occasion.

Perfect for celebrations like Mother's Day, Thanksgiving, and Birthdays, this dessert is easy enough for even novice bakers. The sumptuous layers are beautifully complemented by the sweet tang of strawberry jam, the smoothness of apricot jam, and the airy delight of whipped cream.

Tailor-made for spring and summer festivities or a cozy winter evening, Abuelita Chocolate Carlota is a versatile addition to your dessert repertoire. It's a nut-free recipe, making it inclusive for those with nut allergies. With its ease of preparation and rich taste, this cake is a must-try for all chocolate lovers looking to explore the world of Mexican desserts. Enjoy the magic of ABUELITA™ in every bite!

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Ingredients

Key Ingredients

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(NET 12 fl oz (354 mL))
A yellow hexagonal box with the Abuelita logo, red designs and the words "HECHO EN MÉXICO."

Mexican Hot Chocolate Tablets

(6 Tablets)

Make It

Step 1

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.

Step 2

Heat 2/3 cup water and 2/3 cup sugar in medium saucepan until mixture reaches a boil. Boil for 5 minutes; add brandy.

Step 3

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.

Step 4

Decorate with strawberry jam, apricot jam and whipped cream before serving. Slice to serve.

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