Charlotte Au Chocolat Recipes

Steps:

• In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
• rum and oil.
• Stir until smooth; cool.
• One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
• In a separate bowl, stiffly beat the whties.
• Fold the whites into the chocolate.
• Leave in a cool place to set.
• To assemble the cake: Pour the milk and remaining 2 tsp.
• rum into a bowl.
• 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.
• Fill with half the chocolate mousse.
• Cover with a layer of ladyfingers, then with the remaining mousse.
• Finish with another layer of ladyfingers.
• Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
• After unmolding, decorate if desired with swirls of sweetened whipped cream.

Steps:

• In a double boiler set over simmering water, combine the chocolate, Kahlua and 1/3 cup of the cream. Cook, stirring occasionally, until the chocolate is melted. Transfer the mixture to a bowl and, one at a time, beat in the egg yolks. Dissolve the gelatin in 1 tablespoon of warm water and stir it in. Set aside.
• In a large bowl, combine the egg whites and salt and whip until very frothy. A little at a time, whip in 1/2 cup of the sugar. Continue to whip until the mixture forms stiff peaks. Fold the chocolate mixture into the egg whites. Refrigerate.
• Take 4 to 6 ladyfingers and trim them into "petals" with one rounded edge and one narrow, pointed end. Arrange them, domed side down, in the bottom of an 8-cup buttered charlotte mold, narrow ends pointing in and rounded ends pointed out. Trim the sides of another 12 to 15 ladyfingers and set them upright, domed sides out, packing them as close together as possible.
• Pour the chocolate mixture into the mold. Using a serrated knife, trim the tops of the ladyfingers level with the filling. Refrigerate at least 4 hours. Invert onto a serving platter.
• Whip the remaining 2/3 cup of cream with the remaining 1/4 cup sugar until it holds soft peaks. Gradually whip in the cocoa. Place the cream in a pastry bag fitted with a star tube and pipe lines of cream between the ladyfingers and rosettes around the edge of the plate. Slice and serve.

Steps:

• Lightly grease a 1-quart charlotte mold.
• Place the chocolate in a medium heat-proof bowl. In a small saucepan, scald the milk and sugar. Remove from the heat and pour over the chocolate. Stir to blend. Let cool, then beat in the egg yolks until smooth and shiny. Add the orange peel and beat to incorporate. Let cool completely.
• In a clean bowl, beat the egg whites with a pinch of salt until stiff. Fold 1/2 of the whites into the chocolate mixture to lighten. Gently fold in the remainder.
• In a small bowl, combine the cognac and water. Dip the macaroons 1 at a time into the mixture, then layer across the mold, flat side down. Arrange additional macaroons up the sides of the mold, flat sides out. Spoon 1/2 of the chocolate mixture into the mold, and top with a layer of macaroons. Add the remaining chocolate mixture and top with the remaining macaroons.
• Cover with plastic wrap and place a plate on top. Place a weight (such as a large can or measuring cup filled with water) on the plate and refrigerate until set, at least 8 hours or overnight.
• To serve, remove the weight and plate and unwrap. Place a platter on top of the charlotte and invert, shaking slightly to release and remove the mold. Thinly slice. Garnish with chocolate shavings and serve.
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper and grease the paper. Set aside.
• In a bowl, mix together the almonds, 1 1/2 cups sugar, and wine.
• In a separate bowl, beat the egg whites until stiff. Whisk into the almond mixture. Transfer to a saucepan and over the barest heat, whisk to dry slightly. Remove from the heat and let cool.
• When cool, spoon tablespoons of the mixture onto the prepared sheet and flatten slightly. Sprinkle lightly with powdered sugar. Bake until crisp on the top rack of the oven, 15 to 20 minutes. Do not let brown.
• Remove from the oven and lift one end of the paper. Pour a small glass of water under the paper. (The resulting steam will loosen the macaroons.) Let sit for 2 minutes, then remove to a rack to cool.

Steps:

• Put chocolate and 2 tablespoons rum in a bowl standing over hot water, gently simmering, to melt.
• Remove from the heat and add the butter until it has melted. Stir in the ground almonds. Leave to cool.
• Line the base of a Charlotte Mould with greaseproof paper. Brush the paper and inside the rim with oil.
• Dip the sponge fingers into the rum, one at a time. Use to line the sides of the tin, standing upright with sugared side outwards. Trim to fit.
• Whip the cream until just firm. Fold into the chocolate mixture.
• Spoon the chocolate mixture into the mould and level the surface. Chill overnight.
• Turn out of the mould the following day. Decorate with cream and grated chocolate. Serves 8.