Frozen Chocolate Charlotte
1 tablespoon of butter or margarine
2 tablespoons of sugar
2 packages (3 ounce size) of fresh ladyfingers
1/4 cup of white crème de menthe
2 packages (6 ounce size) of semisweet chocolate pieces
3 tablespoons of instant coffee powder
1/2 cup of boiling water
6 eggs separated
1/2 cup of sugar
1 teaspoon of pure vanilla extract
1 1/2 cups of heavy cream
1 cup of heavy cream
one 4 ounce bar of sweet baking chocolate
Butter a 9 inch spring form pan and then sprinkle with 2 tablespoons of
sugar and set aside.
Split the ladyfingers but do not separate into individual pieces. Brush
flat surfaces with crème de menthe.
Line sides of prepared spring form pan with ladyfingers, rounded sides
against pan.
Separate remaining ladyfingers and line bottom of pan overlapping and
piecing to fit.
Melt chocolate in top of double broiler, stirring occasionally.
Dissolve coffee in boiling water.
Beat egg yolks in small bowl with electric mixer until foamy. Beat in
sugar gradually until thick.
At low speed, beat in melted chocolate, coffee and vanilla.
with clean beaters, beat egg whites in large bowl until stiff peaks
form.
Stir in 1 cup of beaten whites into chocolate mixture. Fold chocolate
mixture back into remaining egg whites.
Beat 1 1/2 cups of heavy cream until stiff, and fold into chocolate
mixture. Pour into ladyfinger lined pan. Freeze until firm.
Whip the remaining 1 cup of heavy cream until stiff. Using a Number 8
star tip, decorate surface of Charlotte with whipped cream rosettes.
Allow semisweet chocolate bar to soften slightly in low oven, make
chocolate curls with vegetable peeler, firm curls in refrigerator and
use to decorate.
Allow to thaw 1 hour at room temperature before serving. Remove
springform ring, cut into wedges. Makes 10 - 12 servings. |
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