This rich dark chocolate decadence is so easy to make it’s sinful. All you need to make is a creamy fudge frosting that you spread over amaretto-soaked ladyfingers and stack them up to look like a little cake. Refrigerate overnight and your dessert is ready for your special Valentine.
I like the longer crisp ladyfingers rather than the smaller spongy ones which I think get too mushy. For the liqueur, I used Amaretto but you can use rum, Kirsch, Kahlua, or even just some brewed espresso. Since I used Amaretto, I decided to sprinkle the top with lightly toasted sliced almonds, but since it’s Valentine’s day you can use your imagination; strawberries, raspberries, candied hearts, or anything that you think will look festive.
First make the easy fudge frosting. Next take the ladyfingers and one at a time, dip them quickly in a mixture of water and Amaretto and start stacking. Spread frosting between each layer, then frost the entire cake.
The one above is for a smaller dessert for 4 people. You can also make a larger one and place on a long oval platter like the one below for 8 people.
I used Hershey’s Special Dark Cocoa Powder for the frosting because it seemed more decadent and rich for a Valentine’s Day dessert, but you can use the regular unsweetened cocoa powder if you don’t like dark chocolate.
After the dessert has chilled (at least a few hours, but overnight is best and easier!) let it sit out while you are having dinner to soften up a bit before slicing.
After tasting this, kisses are guaranteed! Have a Happy Valentine’s Day on Saturday!
- 3-1/2 cups confectioner's sugar
- 1 cup unsweetened cocoa powder (dark chocolate or regular)
- 1-1/2 sticks (12 Tablespoons) unsalted butter, room temperature
- ½ cup milk, room temperature
- 2 teaspoons vanilla extract
- 3 Tablespoons Amaretto or other liqueur (rum, kirsch, kahlua; or strong brewed espresso)
- ½ cup cold water
- 24 long ladyfingers (hard type, not soft and spongy type)
- Lightly toasted sliced almonds for garnish (optional; or other, if desired)
- Note: These amounts are for the large size dessert. To make the smaller size, I still made the same amount of frosting and froze any leftovers, but the liqueur is reduced to 1-1/2 Tablespoons and ¼ cup water, and 12 ladyfingers are used instead of 24.
- Sift the confectioner's sugar and cocoa powder into large bowl of electric mixer. Add the butter, milk, and vanilla. Beat until smooth and fluffy, about 4-5 minutes; set aside.
- To assemble dessert: Stir together the Amaretto and cold water in a deep bowl (use half amount of both if making a smaller dessert). If making the larger version, find a platter to hold 8 ladyfingers across; if making the smaller version, find a plate to hold 4 ladyfingers across. Dip each ladyfinger one at a time (either 8 or 4) quickly on both sides and shake off excess. Arrange them in a row, with sides touching on chosen platter or plate. (see photos) Spread a layer of chocolate frosting on top. Repeat the procedure with the remaining ladyfingers to make a three-tiered loaf. Frost the sides and top with chocolate frosting. Garnish the top with almonds, if using. Cover loosely and refrigerate at least 3 hours or overnight, but bring to room temperature before serving. Cut into slices to serve.