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Meryl, I want to make your Mexican Chocolate icebox cake but no ladyfingers. Would Twinkies do? ; )
- Thread starter angak
- Start date
OMG - For a minute, I thought you were serious about the twinkies! You can always make your own
ladyfingers if you can't find them. (I have a recipe in my files from a reliable source, but it's not T&T). Also, one person just made a sponge cake, and cut it into layers instead of using ladyfingers.
Here's a link for the same ladyfingers I buy in my supermarket if you want to order them, although I don't know if they'll ship to AK, and if so, it may be too expensive. If you don't need them immediately, maybe I can send some to you after the holidays (they get sold out fast during the holidays). Let me know.
http://www.sbiladyfingers.com/
ladyfingers if you can't find them. (I have a recipe in my files from a reliable source, but it's not T&T). Also, one person just made a sponge cake, and cut it into layers instead of using ladyfingers.
Here's a link for the same ladyfingers I buy in my supermarket if you want to order them, although I don't know if they'll ship to AK, and if so, it may be too expensive. If you don't need them immediately, maybe I can send some to you after the holidays (they get sold out fast during the holidays). Let me know.
http://www.sbiladyfingers.com/
I was winkin' atcha Meryl. Found my ladyfingers. yay! Last 3 packages in town, I think.
I left work at noon, in a snowstorm no less, to go fetch these prized ladyfingers. Why do they cost so much for a 3oz package?? I think I may have to go into the ladyfinger baking business. I will be using my bittersweet French Cluizel chocolate(will adjust sugar a bit). It should be superb. Thanks for the recipe. Is this in T&T? It should be.
I left work at noon, in a snowstorm no less, to go fetch these prized ladyfingers. Why do they cost so much for a 3oz package?? I think I may have to go into the ladyfinger baking business. I will be using my bittersweet French Cluizel chocolate(will adjust sugar a bit). It should be superb. Thanks for the recipe. Is this in T&T? It should be.
Ang, I do not recommend subbing the bittersweet for the unsweetened. I tried that once and it was
absolutely inferior, even though I decreased the sugar, etc. I learned (too late) from Alice Medrich's "Bittersweet" that it's not just a matter of decreasing the sugar, but one needs to adjust the chocolate amounts according to the chocolate percentages, etc., plus the fat amounts have to be adjusted, etc.
For example, in Alice Medrich's Bittersweet Chocolate Ice Cream, 3 1/2 oz unsweetened chocolate calls for 3/4 cup sugar - if subbing bittersweet 70%, it calls for 6 oz chocolate, along with 1/2 cup sugar, if subbing bittersweet 60%, it calls for 8 oz chocolate along with 1/4 cup sugar, etc.
**** I strongly urge you to use unsweetened chocolate so you end up with the true chocolate intensity and depth the cake is intended to have!
This recipe is not in T&T. I guess I should post it there.
P.S. I'm glad you found the ladyfingers!
absolutely inferior, even though I decreased the sugar, etc. I learned (too late) from Alice Medrich's "Bittersweet" that it's not just a matter of decreasing the sugar, but one needs to adjust the chocolate amounts according to the chocolate percentages, etc., plus the fat amounts have to be adjusted, etc.
For example, in Alice Medrich's Bittersweet Chocolate Ice Cream, 3 1/2 oz unsweetened chocolate calls for 3/4 cup sugar - if subbing bittersweet 70%, it calls for 6 oz chocolate, along with 1/2 cup sugar, if subbing bittersweet 60%, it calls for 8 oz chocolate along with 1/4 cup sugar, etc.
**** I strongly urge you to use unsweetened chocolate so you end up with the true chocolate intensity and depth the cake is intended to have!
This recipe is not in T&T. I guess I should post it there.
P.S. I'm glad you found the ladyfingers!