Chocolate Mint Charlotte

1. 1

   Line the bottom and sides of a waxed paper-lined and greased 9-inch loaf pan with ladyfingers, reserving remaining ladyfingers. Set aside.

2. 2

   Place chocolate squares in top of a double boiler. Place over boiling water; cook, stirring frequently, until chocolate melts. Add sugar, water, and egg yolks; cook, stirring constantly, until mixture is smooth and thickened. Remove from heat, and stir in mint extract. Cool mixture to room temperature.

3. 3

   Beat egg whites (at room temperature) until stiff peaks form. Fold egg whites and 1 cup whipped cream into chocolate mixture; spoon into prepared pan. Top with remaining ladyfingers. Cover; chill overnight.

4. 4

   Unmold cake onto a chilled serving platter; frost with additional whipped cream, if desired. Slice and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.