Charlotte Russe With Raspberries Recipe

Directions:

1. Sprinkle gelatin over 3 tblsp. warm water, let stand 5 min.
2. Melt the chocolate double boiler style over barely simmering water, do not let any water get into the chocolate bowl!!!(make sure the pot you use is a large one)
3. Stir often
4. Remove bowl from pot, whisk in the milk, keep warm
5. Whisk the egg yolks, granulated sugar, salt, and 1 tblsp. vanilla in a large heatproof bowl
6. Place the bowl in the pot of water and cook(again barely simmering)
7. Stirring constantly with a rubber spatula, until smooth and custard like, about 3-5 minutes
8. Slowly stir in the chocolate mixture, cook until it coats a spoon, about 3-5 minutes
9. Remove bowl from pot, and whisk in the gelatin mixture until smooth
10. Transfer to a clean bowl, cover and chill until mixture just begins to set, about 1 hour
11. Line the walls of an 8 springform pan with ladyfingers, place upright
12. You may trim the bottoms of the ladyfingers, this will help them stay in place
13. Beat the heavy cream in a large bowl until it holds soft peaks, sift 1 tblsp. of the confectioners sugar on top, add the 1 tsp. vanilla and stir
14. Gently fold 1 1/2 c. of the whipped cream into the chocolate custard until well mixed and smooth
15. Carefully fill the pan with the chocolate cream, refrigerate until set, at least 3 hours.
16. Remove the sides of the pan and transfer(CAREFUL!) to a platter
17. Gently toss the raspberries with the liqueur and remaining confectioners sugar, arrange on the top of the cake.