Chocolate Charlotte

Yield:
12 servings

Ingredients:

  1. 2 pkgs. lady fingers, divided
  2. 1/2 cup plus 2 tablespoons strawberry preserves
  3. 3 tablespoons orange-flavored liqueur
  4. 1 envelope unflavored gelatin
  5. 2 tablespoons cold water
  6. 6 egg yolks
  7. 2 tablespoons vanilla extract
  8. 2 tablespoons orange-flavored liqueur
  9. 1 cup milk
  10. 1/2 cup sugar
  11. 4 ounces semisweet chocolate, melted
  12. 2 cups whipped cream, divided
Directions:

Line 8 x 2-1/2 inch cake pan with waxed paper. Arrange ladyfingers around sides and bottom of pan. Boil preserves and 3 tablespoons liqueur for 1 minute and brush all but 2 tablespoons over ladyfingers. In small bowl, soften gelatin in 2 tablespoons cold water and set aside. Whisk together egg yolks, vanilla and 2 tablespoons liqueur. Set aside. In small saucepan, combine milk and sugar. Bring to boil. Remove from heat . Whisk egg yolk mixture into saucepan. Return to low heat and cook for 5 minutes stirring constantly. Remove from heat and add gelatin mixture and melted chocolate. Place saucepan in ice water; stir until mixture has thickened. Fold in 1-1/2 cups whipped cream; pour into cake pan covering ladyfingers. Top with remaining ladyfingers; brush with remaining 2 tablespoons preserves. Chill 6 hours. Invert onto serving platter and garnish with remaining whipped cream.


TDS 3