Charlotte au Chocolat

Name: Charlotte au Chocolat
Prep time: 30 min
Total time: 30 min
Yield: 16 serving(s)
Ingredients: 8 ounces bittersweet chocolate, chopped fine; 3 tablespoons strong espresso; 2 teaspoons dark rum; 1 teaspoon olive oil; 5 large eggs, seperated; 24 whole ladyfingers (preferably homemade); 1 cup whole milk; 2 teaspoons dark rum; 2 cups lightly sweetened whipped cream

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Recipe by P48422

The perfect chocolate dessert; very rich. Must make at least 8 hours prior to serving. Very simple to make - please use the best chocolate you can afford - I use Callabeut, but you could use Lindt, Ghirardelli, Sharffenberger, etc. Will impress your friends...

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READY IN: 30mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

8

ounces bittersweet chocolate, chopped fine
3

tablespoons strong espresso
2

teaspoons dark rum
1

teaspoon olive oil
5

large eggs, seperated
24

whole ladyfingers (preferably homemade)
1

cup whole milk
2

teaspoons dark rum
2

cups lightly sweetened whipped cream

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.