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Dark Chocolate and Orange Charlotte




Source of Recipe


Internet


List of Ingredients




soft lady fingers, approximately 24
2 tablespoons Grand Marnier

Chocolate-Orange Filling:
2 teaspoons powdered instant coffee
1/4 cup warm water
12 ounces semi-sweet or bittersweet chocolate, coarsely chopped
1/4 cup Grand Marnier
zest of 1 orange, grated (optional)

2 egg yolks
1/2 cup heavy cream
4 egg whites
1/2 teaspoon cream of tarter
2 tablespoons sugar

Toppings:
whipped cream
dark chocolate shavings
candied orange peel



Recipe



Line the sides and bottom of an 8-inch springform pan with ladyfingers brushed with Grand Marnier. Set aside.

Dissolve the instant coffee in 1/4 cup of warm water. Place the coffee, 1/4 cup Grand Marnier, chocolate and orange zest, if desired, in the top of a double boiler, or in a glass bowl over simmering water (low heat). Stir frequently until the chocolate is melted. Stir in egg yolks and mix well. Remove the pan or bowl from heat and set aside to cool slightly.

Using an electric mixer, beat the heavy cream until soft peaks form and set aside. Using a separate bowl, beat the egg whites with the cream of tarter until soft peaks form. Gradually add the sugar, beating until stiff but not dry. Mix about 1/2 cup of the beaten egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture. Fold the whipped cream into the chocolate mixture, just until incorporated. Pour the mixture into the lined springform pan. Cover and chill in the refrigerator for 3 to 4 hours.

Just before serving, decorate the Charlotte with whipped cream, chocolate shavings and candied orange peel. Serves 8 to 12.