This delicious cake option is amazing, you don't need an oven and it’s very easy, you will love the combination of bittersweet chocolate and caramel with its creamy filling and intense chocolate flavor.
Melt the Hershey’s® Semi-Sweet Chocolate Chips in a double boiler or in the microwave in 30-second intervals. Set aside.
For the mousse, whip the cream until it forms peaks. While continuing to whip, add the melted chocolate in a steady stream and keep whipping until combined. Refrigerate.
Mix the milk with the Hershey’s® Liquid Chocolate Syrup and soak the ladyfingers in this mixture.
Add a bit of chocolate mousse to a rectangular mold and smooth it out. Arrange the ladyfingers on top of the first layer of mousse and repeat until you have three layers. Freeze for 30 minutes, then unmold.
For the chocolate ganache, heat the whipping cream and add it to the Hershey’s® Milk Chocolate Chips. Mix until combined.
Pour the ganache over the carlota, smooth it out, and let it cool in the refrigerator for 30 minutes.
For the caramel, heat the sugar in a deep pan over medium heat until it forms a caramel, then add the butter and whipping cream, mixing well. Remove from heat and cool.
Only cover the surface of the cake with the caramel sauce, add the Hershey’s® Cookies and Cream Chips, and decorate with a little Hershey’s® Cocoa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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