 |
Charlotte au Chocolat Recipe | |
Dessert | |
|
Ingredients:
16 servings8 ounces bittersweet chocolate, chopped fine (use good quality chocolate) 3 tablespoons strong espresso 2 teaspoons dark rum 1 teaspoon olive oil 5 large eggs, separated 24 ladyfingers, split (preferably homemade) 1 cup whole milk 2 teaspoons dark rum 2 cups lightly sweetened whipped cream
Directions:
1. In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp. rum, and oil. Stir until smooth; cool. 2. One by one add the yolks to the cold melted chocolate, beating with a wire whisk. 3. In a separate bowl, stiffly beat the whites. 4. Fold the whites into the chocolate. 5. Leave in a cool place to set. To assemble the cake: 1. Pour the milk and remaining 2 tsp. rum into a bowl. 2.. One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan. (Use 8-inch or 9-inch springform pan). 3. Fill with half the chocolate mousse. Cover with a layer of ladyfingers, then with the remaining mousse. Finish with another layer of ladyfingers. 4. Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap. 5. After unmolding, decorate if desired with swirls of sweetened whipped cream. | |