Charlotte Au Chocolat

1. 1

   In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.

2. 2

   rum and oil.

3. 3

   Stir until smooth; cool.

4. 4

   One by one add the yolks to the cold melted chocolate, beating with a wire whisk.

5. 5

   In a separate bowl, stiffly beat the whties.

6. 6

   Fold the whites into the chocolate.

7. 7

   Leave in a cool place to set.

8. 8

   To assemble the cake: Pour the milk and remaining 2 tsp.

9. 9

   rum into a bowl.

10. 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. 11

    Fill with half the chocolate mousse.

12. 12

    Cover with a layer of ladyfingers, then with the remaining mousse.

13. 13

    Finish with another layer of ladyfingers.

14. 14

    Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.

15. 15

    After unmolding, decorate if desired with swirls of sweetened whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.