Chocolate Rum Charlotte – a delicious recipe with almond macaroons, rum, chocolate, water, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine macaroons and rum in a shallow dish. Set aside.
2
Combine chocolate, water, and 1/4 cup plus 2 tablespoons sugar in top of a double boiler. Cook over boiling water until chocolate melts.
3
Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot chocolate mixture into egg yolks; add to remaining hot chocolate mixture, stirring constantly. Remove from heat; cool to room temperature.
4
Beat egg whites (at room temperature) until foamy. Add remaining sugar, beating until stiff peaks form. Gently fold into chocolate mixture.
5
Line the bottom and sides of a 9-inch Springform pan with ladyfingers. Spoon half the chocolate mixture into pan. Place macaroon mixture over chocolate mixture. Add remaining chocolate mixture; top with ladyfingers. Cover; refrigerate overnight.
6
Remove sides of pan; place charlotte on a serving platter. Top with whipped cream, and sprinkle with grated chocolate.
4389
kcal
Calories
310
g
Fat
322
g
Carbs
104
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 almond macaroons, 1/4 cup rum, 16 (1-ounce) squares semi-sweet chocolate, 1/4 cup plus 2 tablespoons water, and more.
Yes, Chocolate Rum Charlotte falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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