Chocolate and Rum Charlotte
|Sponge fingers||11 1⁄2 Ounce (1 1/2 Packets)|
|Plain chocolate||3 1⁄2 Ounce (100 Gram)|
|Soft light brown sugar||3 Ounce (15 Gram)|
|Unsalted butter||4 Ounce, softened (125 Gram)|
|Eggs||2 , separated|
|Rose leaves||4 , washed and thoroughly dried (For Decoration)|
|Plain chocolate||2 Ounce, melted (50 Gram, For Decoration)|
|Double cream||1⁄4 Pint, whipped (150 Milliliter)|
Dip each sponge finger into the rum and use to line the base and sides of an 18 cm (6 inch) souffle dish, sugar side out.
Melt the chocolate in a basin over hot water.
Cream the sugar and butter until light, then stir in the chocolate while still hot.
Beat in the egg yolks, then fold in the stiffly whisked egg whites.
Pour into the souffle dish and chill for 24 hours.
To prepare the rose leaves, paint the underside of each with the melted chocolate.
Leave until set, then carefully peel each leaf away from the chocolate.
Before turning out the charlotte, trim the sponge fingers to the level of the chocolate filling.
Invert onto a serving plate and decorate with the whipped cream and chocolate leaves.