La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/1347/Chocolate_Charlotte
Chocolate Charlotte
Yield: 12 servings
Ingredients
| 2 |
pkgs. |
lady fingers, divided
|
|
|
| 1/2 |
cup |
plus 2 tablespoons strawberry preserves
|
|
|
| 3 |
tablespoons |
orange-flavored liqueur
|
|
|
| 1 |
envelope |
unflavored gelatin
|
|
|
| 2 |
tablespoons |
cold water
|
|
|
| 6 |
|
egg yolks
|
|
|
| 2 |
tablespoons |
vanilla extract
|
|
|
| 2 |
tablespoons |
orange-flavored liqueur
|
|
|
| 1 |
cup |
milk
|
|
|
| 1/2 |
cup |
sugar
|
|
|
| 4 |
ounces |
semisweet chocolate, melted
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/1347/Chocolate_Charlotte