Chocolate Coronet

Chocolate Coronet


18 Ladyfingers, split
1/2 cup medium-dry sherry or orange juice
1 pound cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
3 eggs, separated
3 packages (4-ounces each) sweet cooking chocolate – melted and cooled
2 cups heavy cream, whipped

1/2 cup semisweet chocolate pieces, melted and cooled
Confectioners’ sugar


Arrange Ladyfingers, rounded sides up, close together on a baking sheet. Sprinkle with sherry, using a spoon, arrange around inside rim of a 9-inch springform pan, 3-inches high. Put remaining Ladyfingers on the bottom of the pan.

Combine the next four ingredients (cream cheese, sugar, salt, and vanilla). Beat until well blended and smooth. Add egg yolks and beat until smooth. Blend in sweet chocolate. Beat egg whites until stiff and fold in with {mixture, add} the whipped cream. Pour into pan and chill until firm. Remove rim. With the back of a spoon, make slight indentations on top. 

Add 3-4 tablespoons of warm water to semisweet chocolate and stir until smooth. Pour on top of the cake and sprinkle with coconut. Brush Ladyfingers with confectioners’ sugar. 


2 Responses

  1. Love this recipe. Lost it In Sandy. So happy to find it. I think I made this for the first time in the mid 70es. 😎😎🥰🥰

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »