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1
Lightly grease a 1-quart charlotte mold.
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2
Place the chocolate in a medium heat-proof bowl.
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3
In a small saucepan, scald the milk and sugar.
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4
Remove from the heat and pour over the chocolate.
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5
Stir to blend.
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6
Let cool, then beat in the egg yolks until smooth and shiny.
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7
Add the orange peel and beat to incorporate.
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8
Let cool completely.
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9
In a clean bowl, beat the egg whites with a pinch of salt until stiff.
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10
Fold 1/2 of the whites into the chocolate mixture to lighten.
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11
Gently fold in the remainder.
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12
In a small bowl, combine the cognac and water.
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13
Dip the macaroons 1 at a time into the mixture, then layer across the mold, flat side down.
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14
Arrange additional macaroons up the sides of the mold, flat sides out.
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15
Spoon 1/2 of the chocolate mixture into the mold, and top with a layer of macaroons.
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16
Add the remaining chocolate mixture and top with the remaining macaroons.
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17
Cover with plastic wrap and place a plate on top.
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18
Place a weight (such as a large can or measuring cup filled with water) on the plate and refrigerate until set, at least 8 hours or overnight.
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19
To serve, remove the weight and plate and unwrap.
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20
Place a platter on top of the charlotte and invert, shaking slightly to release and remove the mold.
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21
Thinly slice.
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22
Garnish with chocolate shavings and serve.
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23
1 1/3 cups ground almonds
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24
1 1/2 cups confectioners' sugar, plus more for dusting
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25
6 tablespoons Sauternes, Barsac or other sweet white wine
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26
3 large egg whites
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27
Preheat the oven to 350 degrees F.
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28
Line a baking sheet with parchment paper and grease the paper.
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29
Set aside.
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30
In a bowl, mix together the almonds, 1 1/2 cups sugar, and wine.
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31
In a separate bowl, beat the egg whites until stiff.
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32
Whisk into the almond mixture.
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33
Transfer to a saucepan and over the barest heat, whisk to dry slightly.
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34
Remove from the heat and let cool.
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35
When cool, spoon tablespoons of the mixture onto the prepared sheet and flatten slightly.
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36
Sprinkle lightly with powdered sugar.
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37
Bake until crisp on the top rack of the oven, 15 to 20 minutes.
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38
Do not let brown.
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39
Remove from the oven and lift one end of the paper.
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40
Pour a small glass of water under the paper.
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41
(The resulting steam will loosen the macaroons.)
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42
Let sit for 2 minutes, then remove to a rack to cool.
