Chocolate Charlotte

1. 1

   Grease and line the bottom of a 9 inch springform pan with parchment paper. Place liqueur in a shallow bowl. Trim 3/4 inch off one end of each ladyfinger. Working quickly, dip ladyfingers, one at a time, into liqueur (do not let them soak). Line side of prepared pan with the ladyfingers, cut ends down and curved surface facing outwards. Line bottom of pan with ladyfingers; cutting to fit so that bottom is completely covered.

2. 2

   Place chocolate and milk in a medium bowl over a saucepan of simmering water (do not let base of bowl touch water). Stir until melted and smooth. Add butter, a piece at a time, stirring after each addition until melted and smooth. Remove bowl from pan; cool slightly. Add egg yolks; stir mixture with a wooden spoon until smooth and glossy. Cool completely.

3. 3

   Beat cream in a large bowl with an electric mixer on medium speed until soft peaks form. Fold chocolate mixture into cream. Beat egg whites in a clean dry medium bowl with an electric mixer on medium speed until soft peaks form. Add sugar; beat for 2 mins or until thick and glossy. Fold 1/3 of the egg white mixture into chocolate mixture until well mixed. Fold in remaining egg white mixture until just combined. Pour into prepared pan. Smooth the surface. Cover with plastic wrap.

4. 4

   Refrigerate overnight or until firm. Remove charlotte from the pan. Garnish with shaved chocolate and blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.