CHOCOLATE CHARLOTTE WITH ENGLISH CREAM
Steps:
- Cut the chocolate into 1/2-inch pieces and place in a heavy saucepan. Set the saucepan in hot, almost boiling water over very low heat. Add the rum and stir until melted.
- In a small mixing bowl, combine the gelatin and water. Add the mixture to the chocolate and blend well.
- Remove the saucepan from the heat and gradually add the orange rind and the butter, stirring constantly. With a wire whisk, beat in Y cup of the sugar. Add egg yolks one at a time, beating constantly, and let cool. Stir in the cream and blend well. Spoon the chocolate mixture into a bowl.
- Beat the egg whites until soft peaks start to form. Beat in the remaining sugar and continue beating until stiff. Fold the whites into the chocolate mixture.
- Butter an 8-cup Charlotte or pudding mold. Line the bottom and sides with ladyfingers placed close together with the smooth side against the buttered surface of the mold.
- Spoon the chocolate mixture into the mold. Cover the top with the remaining ladyfingers with the puffed side up. Cover with plastic wrap and chill for 6 hours or overnight.
- To unmold, dip the mold briefly in hot water and unmold onto a round serving dish. Pour one-third of the English cream over all, and serve the rest on the side.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 23 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 89 milligrams, Sugar 19 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
