Chocolate Charlotte

Ingredients for four people:

1 packet of wholemeal biscuits
250gr (9 oz) bitter cocoa
1 egg yolk
100gr (3½ oz) butter, melted
150gr (5 oz) sugar
2 glasses of milk
½ glass of rum
100gr (3½ oz) of dark chocolate

Mix the cocoa with little water, on a low heat, set aside and let it cool.
Beat the egg yolks with the sugar until pale yellow and foamy. Add the butter and the milk, and mix well. Add the cocoa.
Put half of the rum on a plate, in order to have a thin layer. Lay the biscuits on the plate so that they absorb some of the  liqueur. Grease a casserole with butter and cover the bottom with a layer of biscuits, spread some cream on it and put another layer onf biscuits. Repeat the operation until you reach the top of the casserole. The top layer will be of biscuits. Put in the fridge overnight and cover with melted chocolate before serving.

Once you’re familiar with this charlotte recipe, try the Italian tiramisu recipe, which has the same concept, only a tad more difficult.

Chocolate brittle
20gr (¾ oz) butter
60gr (2 oz) dark chocolate
2 egg yolks
200gr (7 oz) white sugar
90gr (3 oz) almonds, ground
1 tsp vanilla extract

Directions:
Preheat the oven at 200ºC (392ºF)
Chop the chocolate, put it in a small pan and melt it on a very low heat. Take it off the stove as soon as it is melted so it will not burn.
Whisk the egg yolks with the sugar until pale yellow and foamy, add the melted chocolate, almonds and vanilla extract. Line a shallow cake tin with the cream and bake for 5 minutes.
Let it cool and cut into squares.

If you like the taste of chocolate on chocolate, brittles are one of the best food for chocolate fountain skewers.