Chocolate charlotte Chocolate pudding

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.

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.

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.


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