Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Frozen: Chocolate Charlotte




Source of Recipe


yankeemagazine.com


Recipe Introduction


Truly a chocolate delight! It keeps very well in the freezer for up to 1 month if properly covered. --Larchwood Inn, Wakefield, Rhode Island


List of Ingredients




2 packages ladyfingers
1/4 cup white crème de menthe or rum
12-ounce package semi-sweet chocolate
3 tablespoons instant coffee
1/2 cup boiling water
6 egg yolks
1/2 cup sugar
1 teaspoon vanilla
6 egg whites
1-1/2 cups heavy cream

Recipe



Brush flat surfaces of ladyfingers with liqueur and line sides of a 9-inch springform pan.

Line bottom with remaining ladyfingers, overlapping if necessary. Melt semi-sweet chocolate in the top of a double boiler. In separate container, dissolve instant coffee in boiling water.

Set aside.

Beat egg yolks at high speed until foamy, then beat the sugar in gradually, beating until thick. Reduce speed and add vanilla, coffee, and melted chocolate.

In large bowl, beat egg whites until stiff peaks are formed. Stir 1 cup of egg whites into chocolate mixture, then fold in remaining whites.

Whip heavy cream and fold into chocolate mixture. Pour into springform pan. Freeze until firm (4-6 hours).

Garnish with chocolate curls before serving.

SERVES 12-14