Charlotte Au Chocolat

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 16
• 8 ounces bittersweet chocolate, chopped fine
• 3 tablespoons strong espresso
• 2 teaspoons dark rum
• 1 teaspoon olive oil
• 5 large eggs, seperated
• 24 whole ladyfingers (preferably homemade)
• 1 cup whole milk
• 2 teaspoons dark rum
• 2 cups lightly sweetened whipped cream

Recipe

• 1 in a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
• 2 rum and oil.
• 3 stir until smooth; cool.
• 4 one by one add the yolks to the cold melted chocolate, beating with a wire whisk.
• 5 in a separate bowl, stiffly beat the whties.
• 6 fold the whites into the chocolate.
• 7 leave in a cool place to set.
• 8 to assemble the cake: pour the milk and remaining 2 tsp.
• 9 rum into a bowl.
• 10 one by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
• 11 fill with half the chocolate mousse.
• 12 cover with a layer of ladyfingers, then with the remaining mousse.
• 13 finish with another layer of ladyfingers.
• 14 refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
• 15 after unmolding, decorate if desired with swirls of sweetened whipped cream.