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1
Cut the chocolate into 1/2-inch pieces and place in a heavy saucepan.
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2
Set the saucepan in hot, almost boiling water over very low heat.
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3
Add the rum and stir until melted.
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4
In a small mixing bowl, combine the gelatin and water.
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5
Add the mixture to the chocolate and blend well.
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6
Remove the saucepan from the heat and gradually add the orange rind and the butter, stirring constantly.
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7
With a wire whisk, beat in Y cup of the sugar.
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8
Add egg yolks one at a time, beating constantly, and let cool.
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9
Stir in the cream and blend well.
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10
Spoon the chocolate mixture into a bowl.
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11
Beat the egg whites until soft peaks start to form.
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12
Beat in the remaining sugar and continue beating until stiff.
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13
Fold the whites into the chocolate mixture.
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14
Butter an 8-cup Charlotte or pudding mold.
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15
Line the bottom and sides with ladyfingers placed close together with the smooth side against the buttered surface of the mold.
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16
Spoon the chocolate mixture into the mold.
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17
Cover the top with the remaining ladyfingers with the puffed side up.
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18
Cover with plastic wrap and chill for 6 hours or overnight.
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19
To unmold, dip the mold briefly in hot water and unmold onto a round serving dish.
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20
Pour one-third of the English cream over all, and serve the rest on the side.
