Yield
16 to 20 servings

How to Make It

Step 1

Combine macaroons and rum in a shallow dish. Set aside.

Step 2

Combine chocolate, water, and 1/4 cup plus 2 tablespoons sugar in top of a double boiler. Cook over boiling water until chocolate melts.

Step 3

Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot chocolate mixture into egg yolks; add to remaining hot chocolate mixture, stirring constantly. Remove from heat; cool to room temperature.

Step 4

Beat egg whites (at room temperature) until foamy. Add remaining sugar, beating until stiff peaks form. Gently fold into chocolate mixture.

Step 5

Line the bottom and sides of a 9-inch Springform pan with ladyfingers. Spoon half the chocolate mixture into pan. Place macaroon mixture over chocolate mixture. Add remaining chocolate mixture; top with ladyfingers. Cover; refrigerate overnight.

Step 6

Remove sides of pan; place charlotte on a serving platter. Top with whipped cream, and sprinkle with grated chocolate.

Oxmoor House Homestyle Recipes

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