Charlotte Au Chocolat - cooking recipe

Ingredients

8 ounces bittersweet chocolate, chopped fine
3 tablespoons strong espresso
2 teaspoons dark rum
1 teaspoon olive oil
5 large eggs, seperated
24 whole ladyfingers (preferably homemade)
1 cup whole milk
2 teaspoons dark rum
2 cups lightly sweetened whipped cream

Preparation

In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
rum and oil.
Stir until smooth; cool.
One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
In a separate bowl, stiffly beat the whties.
Fold the whites into the chocolate.
Leave in a cool place to set.
To assemble the cake: Pour the milk and remaining 2 tsp.
rum into a bowl.
One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
Fill with half the chocolate mousse.
Cover with a layer of ladyfingers, then with the remaining mousse.
Finish with another layer of ladyfingers.
Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
After unmolding, decorate if desired with swirls of sweetened whipped cream.