Charlotte Au Chocolat

• 8 ounces bittersweet chocolate, chopped fine
• 3 tablespoons strong espresso
• 2 teaspoons dark rum
• 1 teaspoon olive oil
• 5 large eggs, seperated
• 24 whole ladyfingers (preferably homemade)
• 1 cup whole milk
• 2 teaspoons dark rum
• 2 cups lightly sweetened whipped cream

1. In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
2. rum and oil.
3. Stir until smooth; cool.
4. One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
5. In a separate bowl, stiffly beat the whties.
6. Fold the whites into the chocolate.
7. Leave in a cool place to set.
8. To assemble the cake: Pour the milk and remaining 2 tsp.
9. rum into a bowl.
10. One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
11. Fill with half the chocolate mousse.
12. Cover with a layer of ladyfingers, then with the remaining mousse.
13. Finish with another layer of ladyfingers.
14. Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
15. After unmolding, decorate if desired with swirls of sweetened whipped cream.

bittersweet chocolate, espresso, dark rum, olive oil, eggs, ladyfingers, milk, dark rum, whipped cream

Taken from www.food.com/recipe/charlotte-au-chocolat-27621 (may not work)