Yield
16 to 20 servings

How to Make It

Step 1

Line bottom and sides of a 9- inch Springform pan with ladyfingers; reserve remaining ladyfingers. Set aside.

Step 2

Combine chocolate morsels, 1/4 cup sugar, and water in top of a double boiler. Place over boiling water and cook, stirring constantly, until chocolate melts and sugar dissolves. Remove from heat, and stir in vanilla. Let cool to room temperature.

Step 3

Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add chocolate mixture, beating constantly, until thickened.

Step 4

Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into chocolate mixture.

Step 5

Alternate layers of chocolate mixture and ladyfingers in prepared Springform pan, beginning and ending with chocolate mixture. Cover and refrigerate overnight.

Step 6

Remove sides of Springform pan; place charlotte on a serving platter. Sprinkle generously with powdered sugar; garnish with chocolate curls, if desired. Slice to serve.

Oxmoor House Homestyle Recipes

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