Split the eggs. Keep
a small piece of chocolate behind. Melt the rest of the chocolate with
two spoons of cream, add the egg yolks one after the other and allow
to cool down. Put the gelatin in cold water during 10 minutes, heat
3 spoons of cream to the boiling point and dissolve the gelatin. Beat
the rest of the cream with sugar. Beat the egg whites stiff with a pinch
of salt. Combine the chocolate mixture with the cream and the gelatin,
and carefully mix with the egg whites. Put 10 spoons of this mixture
on the bottom of a bowl, and put the lady fingers against the edge,
close to each other. Put the rest of the chocolate mixture in and remove
the piece of the lady fingers that is sticking out. Refrigerate the
charlotte during 4 hours. Cut small pieces of the remaining chocolate
with a hot knife and put these on top.
Click here for an
apple charlotte recipe.
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Melt the chocolate
and butter in the hot coffee. Beat the egg whites with the sugar until
they are white and fluffy. Put the egg yolks, rice flour and almond
paste in the chocolate mixture; add the egg whites carefully.
Put this mixture into a pudding form. Bake 30 minutes at 190 degrees
Celsius.
This pudding is very
chocolaty. The outside will be like cake, the inside still soft, almost
liquid. You can also use small forms for one person but in this case
they should only bake 20 minutes. Nice with
custard
sauce.
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