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Chocolate Charlotte
Charlotte au Chocolat

Serves: 6 : 6

Line the bottom and the sides of a charlotte mold with the ladyfingers (cut off the ends is they are taller than the sides). Mix the rum and the water in a small bowl. Brush the ladyfingers with the rum mixture, starting with the sides of the mold and then brushing the base. Cut the chocolate in small pieces and melt it in a double-boiler. Remove from heat and gradually whisk the softened butter into the melted chocolate. Stir in the egg yolks one by one with a wooden spoon until well blended. Beat the egg whites until stiff peaks form. Whisk one third of the whites in the chocolate mixture to loosen it, then fold the mixture carefully into the remaining egg whites with wooden spoon. Pour into the lined charlotte mold, up to the rim. Cover with charlotte lid and refrigerate until firm, 4 to 5 hours. To serve, remove the charlotte from the refrigerator, take off the lid, invert a round platter over the charlotte. Quickly reverse the two and slide the charlotte mold off. Serve with a chilled crème anglaise in a sauceboat on the side.

Recipe Contributed By

Recipe Category: Desserts

24 ladyfingers
2 Tbsp rum
2 Tbsp water
9 oz dark chocolate Available Online
1/2 lb unsalted butter, softened
2 egg whites

Items Available For This Recipe