Charlotte au Chocolat

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READY IN: 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
  • rum and oil.
  • Stir until smooth; cool.
  • One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
  • In a separate bowl, stiffly beat the whties.
  • Fold the whites into the chocolate.
  • Leave in a cool place to set.
  • To assemble the cake: Pour the milk and remaining 2 tsp.
  • rum into a bowl.
  • 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.
  • Fill with half the chocolate mousse.
  • Cover with a layer of ladyfingers, then with the remaining mousse.
  • Finish with another layer of ladyfingers.
  • Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
  • After unmolding, decorate if desired with swirls of sweetened whipped cream.
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