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Dark Chocolate Ladyfingers

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  • Level: Easy
  • Total: 2 hr (includes cooling and setting times)
  • Active: 30 min
  • Yield: 32 ladyfingers
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Ingredients

Ladyfingers:

Confectioners' sugar, for dusting

3/4 cup all-purpose flour 

1/4 cup unsweetened cocoa powder

1/4 teaspoon fine salt 

4 large eggs, separated 

3/4 cup granulated sugar 

1/2 teaspoon vanilla extract 

Decoration:

6 ounces chopped bittersweet chocolate

1 tablespoon coconut oil 

About 1/4 cup unsweetened grated coconut 

Directions

Special equipment:
a piping bag fitted with a 3/4-inch plain tip
  1. For the ladyfingers: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and dust lightly with confectioners' sugar.
  2. Sift together the flour, cocoa powder and salt in a bowl.
  3. Put the egg whites in a large bowl and beat with an electric mixer on medium-high speed until frothy. Gradually add 1/2 cup of the granulated sugar and beat until stiff, shiny peaks form, about 6 minutes.
  4. In a medium bowl, beat the yolks and remaining 1/4 cup granulated sugar until pale and thick. Beat in the vanilla. Gently fold the yolks into the egg whites; it's okay if some streaks remain. Add the flour mixture and fold gently, but thoroughly, until well mixed.
  5. Spoon the mixture into a piping bag fitted with a 3/4-inch plain tip. Pipe 3-inch-long, 1-inch-wide ladyfingers about 1/2 inch apart. Dust the tops of the cookies lightly with confectioners' sugar. Bake until springy to the touch, 16 to 18 minutes. Cool completely.
  6. For the decoration: Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave, stirring every 30 seconds, until melted. Dip one end of each ladyfinger in the chocolate, then sprinkle with the coconut over parchment paper. Place on a serving platter.
  7. Refrigerate until set. Serve immediately or keep refrigerated until ready to serve, up to 4 hours (ladyfingers dry out quickly).