Chocolate CharlotteServes 8
Ingredientsabout 22 bourdoir biscuits (lady-fingers)
4 tbsp orange-flavoured liqueur
250 g/ 9 oz dark chocolate
150 ml/ 1/4 pint double (heavy) cream
150 g/ 5 1/2 oz/ 2/3 cup caster (superfine) sugar
To Decorate150 ml/ 1/4 pint/ 2/3 cup whipping cream
2 tbsp caster (superfine) sugar
1/2 tsp vanilla flavouring (extract)
large dark chocolate curls
chocolate leaves or chocolate shapes
Instructions1.Line the base of a Charlotte mould (mold) or a deep 18 cm/ 7 inch round cake tin (pan) with a piece of baking parchment.
2.Place the boudoir biscuits (lady-fingers) on a tray and sprinkle with half of the orange flavoured liqueur. Use to line the sides of the mould (mold) or tin (pan), trimming if necessary to make a tight fit.
3.Break the chocolate into small pieces, place in a bowl and melt over a pan of hot water. Remove from the heat and stir in the double (heavy) cream.
4.Seperate the eggs and place the whites in a large grease-free bowl. Beat the egg yolks into the chocolate mixture.
5.Whisk the egg whites until standing in stiff peaks, then gradually add the caster (superfine) sugar, whisking until stiff and glossy. Carefully fold the egg whites into the chocolate mixture in 2 batches, taking care not to knock out all of the air. Pour into the centre of the mould (mold). Trim the biscuits (lady-fingers) so that they are level with the chocolate mixture. Leave to chill for at least 5 hours.
6.To decorate, whisk the cream, sugar and vanilla flavouring (extract) until standing in soft peaks. Turn out the Charlotte on to a serving dish. Pipe cream rosettes around the base and decorate with chocolate curls and leaves.