Charlotte au Chocolat

Preparation

1. Step 1

   In a double boiler set over simmering water, combine the chocolate, Kahlua and ⅓ 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.

2. Step 2

   In a large bowl, combine the egg whites and salt and whip until very frothy. A little at a time, whip in ½ cup of the sugar. Continue to whip until the mixture forms stiff peaks. Fold the chocolate mixture into the egg whites. Refrigerate.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   Whip the remaining ⅔ cup of cream with the remaining ¼ 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.