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chocolate charlotte russe


a very light, delicious dessert. for an added chocolate touch, dip one end of ladyfingers in melted chocolate. i found this recipe in company's coming "chocolate everything" cookbook. i have made this for several dinner parties and birthdays. it looks very festive if a ribbon is tied around the outside of the cake. total preparation time includes refrigeration time.


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  1. Sprinkle gelatine over first amount of milk in medium saucepan
  2. Let stand for 1 minute
  3. Heat and stir until gelatine is dissolved
  4. Bring mixture to a boil
  5. Cool slightly
  6. Stir first amount of sugar
  7. Cocoa and salt in small bowl
  8. Add egg yolks
  9. Second amount of milk and vanilla
  10. Stir into boiling milk until just thickened
  11. Set saucepan in ice water
  12. Stir mixture frequently as it cools
  13. Chill
  14. Stirring and scraping down sides often
  15. Until mixture will mound slightly
  16. This thickens quickly
  17. Beat egg whites in medium bowl until soft peaks form
  18. Gradually beat in second amount of sugar until stiff
  19. Fold into gelatine mixture
  20. Fold in whipped topping or whipped cream
  21. Cut 1 inch off 1 end of each ladyfinger
  22. Stand enough ladyfingers
  23. Rounded or sugared side out and cut end down
  24. Around inside edge of greased 10 inch springform pan
  25. Lay remaining ladyfingers and pieces in bottom of pan in single layer
  26. Breaking to fit
  27. Spoon filling into pan
  28. Keeping ladyfingers from falling over
  29. Chill for at least 4 hours
  30. This will enable you to use whipping cream in this recipe
  31. Or also to frost cakes without fear of the whipping cream separating
  32. Or breaking after a few hours

Step 22

Total Time in Minute 300

Ingredients Count 10

cooking chocolate charlotte russe

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Unflavored gelatin


White sugar



Egg yolks


Egg whites

Whipped topping


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