Charlotte au Chocolat Recipe

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.