Split the eggs. Keep a small piece of chocolate behind. Melt the rest of the chocolate
with two spoons of cream, add the egg yolks one after the other and allow to cool down.
Put the gelatin in cold water during 10 minutes, heat 3 spoons of cream to the boiling
point and dissolve the gelatin. Beat the rest of the cream with sugar. Beat the egg
whites stiff with a pinch of salt. Combine the chocolate mixture with the cream and
the gelatin, and carefully mix with the egg whites. Put 10 spoons of this mixture on
the bottom of a bowl, and put the lady fingers against the edge, close to each other.
Put the rest of the chocolate mixture in and remove the piece of the lady fingers that
is sticking out. Refrigerate the charlotte during 4 hours. Cut small pieces of the
remaining chocolate with a hot knife and put these on top.
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Melt the chocolate and butter in the hot coffee.
Beat the egg whites with the sugar until they are white and fluffy.
Put the egg yolks, rice flour and almond paste in the chocolate mixture; add the
egg whites carefully. Put this mixture
into a pudding form. Bake 30 minutes at 190 degrees.
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