Chocolate Charlotte With English Cream
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 30 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
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Ingredients
- 4ounces semisweet chocolate
- 4ounces bittersweet chocolate
- 3tablespoons dark rum
- 2tablespoons unflavored gelatin
- 2tablespoons warm water
- 1tablespoon grated orange rind
- 6tablespoons butter at room temperature, plus 1 tablespoon butter for greasing the mold
- ½cup sugar
- 5eggs, separated
- ¾cup heavy cream
- 38single ladyfingers
- English cream with dark rum (see recipe)
Nutritional analysis per serving (12 servings)
400 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 8 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chocolate into ½-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.
- Step 2
In a small mixing bowl, combine the gelatin and water. Add the mixture to the chocolate and blend well.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
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.
Private Notes
Comments
Dessert for dinner with Scallops and Shrimp in Champagne Butter Sauce and Baked Fresh Ham