Chocolate Charlotte
- Preparation and cooking time
- Prep:
- Easy
- Serves 8
Skip to ingredients
- 8oz plain chocolate, broken into pieces
- 6 tablespoons rum
- 4oz unsalted butter, softened
- 8oz ground almonds
- Oil for the mould
- 20 Sponge Fingers (approx)
- Half a pint of double cream
- 4 fluid oz double or whipping cream for decoration
- Grated (plain) chocolate for decoration
Method
step 1
Put chocolate and 2 tablespoons rum in a bowl standing over hot water, gently simmering, to melt.step 2
Remove from the heat and add the butter until it has melted. Stir in the ground almonds. Leave to cool.step 3
Line the base of a Charlotte Mould with greaseproof paper. Brush the paper and inside the rim with oil.step 4
Dip the sponge fingers into the rum, one at a time. Use to line the sides of the tin, standing upright with sugared side outwards. Trim to fit.step 5
Whip the cream until just firm. Fold into the chocolate mixture.step 6
Spoon the chocolate mixture into the mould and level the surface. Chill overnight.step 7
Turn out of the mould the following day. Decorate with cream and grated chocolate. Serves 8.
