Chocolate Charlotte With English Cream

Preparation

1. Step 1

   Cut the chocolate into ½-inch pieces and place in a heavy saucepan. Set the saucepan in hot, almost boiling water over very low heat. Add the rum and stir until melted.

2. Step 2

   In a small mixing bowl, combine the gelatin and water. Add the mixture to the chocolate and blend well.

3. Step 3

   Remove the saucepan from the heat and gradually add the orange rind and the butter, stirring constantly. With a wire whisk, beat in Y cup of the sugar. Add egg yolks one at a time, beating constantly, and let cool. Stir in the cream and blend well. Spoon the chocolate mixture into a bowl.

4. Step 4

   Beat the egg whites until soft peaks start to form. Beat in the remaining sugar and continue beating until stiff. Fold the whites into the chocolate mixture.

5. Step 5

   Butter an 8-cup Charlotte or pudding mold. Line the bottom and sides with ladyfingers placed close together with the smooth side against the buttered surface of the mold.

6. Step 6

   Spoon the chocolate mixture into the mold. Cover the top with the remaining ladyfingers with the puffed side up. Cover with plastic wrap and chill for 6 hours or overnight.

7. Step 7

   To unmold, dip the mold briefly in hot water and unmold onto a round serving dish. Pour one-third of the English cream over all, and serve the rest on the side.