Chocolate Charlotte

1. 1

   Line bottom and sides of a 9- inch Springform pan with ladyfingers; reserve remaining ladyfingers. Set aside.

2. 2

   Combine chocolate morsels, 1/4 cup sugar, and water in top of a double boiler. Place over boiling water and cook, stirring constantly, until chocolate melts and sugar dissolves. Remove from heat, and stir in vanilla. Let cool to room temperature.

3. 3

   Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add chocolate mixture, beating constantly, until thickened.

4. 4

   Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into chocolate mixture.

5. 5

   Alternate layers of chocolate mixture and ladyfingers in prepared Springform pan, beginning and ending with chocolate mixture. Cover and refrigerate overnight.

6. 6

   Remove sides of Springform pan; place charlotte on a serving platter. Sprinkle generously with powdered sugar; garnish with chocolate curls, if desired. Slice to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.