For the chocolate-covered ladyfinger cookies:
Couverture chocolate gets thinner than compound chocolate when melted. If your chocolate is too thick, add about 1 tsp of coconut oil (or more if necessary) and stir until it reaches a thinner consistency. Since the cake will be refrigerated, there is no need to temper the chocolate.
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Ingredients:
For the Cake:
2 Tbsp (28g) Unsalted Butter
1/3 cup (80ml) Milk
1 tsp (5ml) Vanilla Extract
1/4 cup (25g) Unsweetened Cocoa Powder
1 1/4 cups (155g) All-Purpose Flour
1 1/2 tsp (6g) Baking Powder
1/4 tsp (1g) Salt
3 Large Eggs at room temperature
2/3 cup (135g) Granulated Sugar
For the Coffee Mixture:
1/2 cup (120ml) Espresso or Strong Coffee, cold
3 Tbsp (45ml) Chocolate Liqueur (optional)
For the Frosting:
12oz (340g or 1 1/2 cups) Mascarpone or Cream Cheese, softened
1 cup (130g) Powdered Sugar
1 tsp (5ml) Vanilla Extract
1/4 cup (27g) Whole Milk Powder (it helps to stabilize the cream)
1 1/2 cups (360ml) Heavy Whipping Cream, cold (place it in the freezer for 30 minutes before using)
Decorations:
Cocoa powder for dusting
7oz (200g) Store-Bough Ladyfinger Cookies (about 25)
About 5oz (140g) Semi-Sweet or Milk Chocolate
About 3oz (85g) White Chocolate
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