 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
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... 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 |
Directions:
1. In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
2. rum and oil.
3. Stir until smooth; cool.
4. One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
5. In a separate bowl, stiffly beat the whties.
6. Fold the whites into the chocolate.
7. Leave in a cool place to set.
8. To assemble the cake: Pour the milk and remaining 2 tsp.
9. rum into a bowl.
10. 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.
11. Fill with half the chocolate mousse.
12. Cover with a layer of ladyfingers, then with the remaining mousse.
13. Finish with another layer of ladyfingers.
14. Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
15. After unmolding, decorate if desired with swirls of sweetened whipped cream.
|
|