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Abuelita Chocolate Carlota

Abuelita Chocolate Carlota

Inspired from the traditional recipes, this layered Abuelita Chocolate Carlota gets wonderful flavors from ladyfinger cookies soaked in a rich and sweet brandy sauce.


  • About 2 cups water, divided
  • About 1 1/2 cups granulated sugar, divided
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 3 tablets (90 g each) NESTLÉ ABUELITA Chocolate
  • 1/4 cup cornstarch
  • 1 tablespoon gelatin
  • 1/3 cup brandy
  • 22 ladyfinger cookies, divided
  • Whipped cream
  • Strawberry jam
  • Apricot jam


  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.
  2. 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.
  3. Combine gelatin and 2 tablespoons hot water; stir until gelatin is dissolved. Stir into chocolate mixture; remove from heat.
  4. Heat 2/3 cup water and 2/3 cup sugar in medium saucepan until mixture reaches a boil. Boil for 5 minutes; add brandy.
  5. 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.
  6. Spread slightly less than half of chocolate mixture over cookies; top with 7 cookies.
  7. Refrigerate for 20 minutes.
  8. Spread remaining chocolate mixture over cookies; top with 5 cookies.
  9. Refrigerate for 2 hours or until firm.
  10. Decorate with strawberry jam, apricot jam and whipped cream before serving.
  11. Slice to serve.

Prep Time: 20 mins | Cook Time: 15 mins
Cooling Time: 2 hrs 20 mins | Servings: 10


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