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Charlotte

sweet.chef's picture
Ingredients
  Dark chocolate 6 3⁄4 Ounce (70% Cocoa Solids, 190 Gram, Best Quality)
  Unsalted butter 4 Ounce, cut into small pieces (115 Gram)
  Egg whites 4
  Egg yolks 3
  Caster sugar 5 1⁄2 Tablespoon
  Water 3 1⁄2 Fluid Ounce (100 Milliliter)
  Dark rum 3 1⁄2 Fluid Ounce (100 Milliliter)
  Sponge finger biscuits 25 (Boudoir Biscuits Or Ladyfingers)
Directions

Beat the egg whites until they form stiff peaks, adding half the sugar about halfway through.
Then carefully incorporate the egg whites into the chocolate-and-egg mixture using a metal spoon.
Mix the water, rum and rest of the sugar in a basin, and dip the sponge fingers quickly, just sufficiently long enough for them to take on a colour.
Line the base and sides of a 16-cm / 6 1/4-inch charlotte mould with the sponge fingers, so that the rounded side of each biscuit faces outward.
Pour the chocolate mousse into the mould and cover with the remaining sponge fingers.
Chill in the refrigerator for 4 hours.
Remove the charlotte from the mould by turning out onto a serving plate.
If it refuses to move, dip the mould for a few seconds in a basin of hot water.
Decorate with chocolate shavings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
40 Minutes
Servings: 
4

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