Chocolate Charlotte

Saturday, June 30, 2012

Chocolate Charlotte

Whilst deciding what to make on this very humid day I decided to check out some of my archived recipes and I found this little gem. I have very fond memories of this recipe which I was introduced to whilst on a six month tour of Canada in 1982 at B.A.T.U.S which stands for British Army Training Unit Suffield that was the official name to all of us it actually stood for British Alcoholic Training Unit Suffield, and believe me it was.I was shown this recipe by a little old lady who was a farmers wife who was absolutely amazing when it came to making deserts and soups that were to die for made with almost anything you could imagine.During my time in Canada I was fortunate to go A.W.O.L and I say fortunate because two of us hitch hiked over 2,500 miles across Canada starting from Medicine Hat (Alberta) And finishing up in Sudbury(Ontario)passing through some amazing places with Moose jaw,Regina,Brandon and Winnipeg to name just a few of some of the places we visited,meeting some really interesting people and seeing some of the scenes in the amazing country that is Canada. Any way sorry for that back to the recipe and this would be a great dish to have during the summer months so without further ado the recipe.

Chocolate Charlotte

Serves 8

Ingredients

about 22 bourdoir biscuits (lady-fingers)
4 tbsp orange-flavoured liqueur
250 g/ 9 oz dark chocolate
150 ml/ 1/4 pint double (heavy) cream
4 eggs
150 g/ 5 1/2 oz/ 2/3 cup caster (superfine) sugar

To Decorate

150 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

Instructions

1.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.