Chocolate Charlotte With English Cream

• 4 ounces semisweet chocolate
• 4 ounces bittersweet chocolate
• 3 tablespoons dark rum
• 2 tablespoons unflavored gelatin
• 2 tablespoons warm water
• 1 tablespoon grated orange rind
• 6 tablespoons butter at room temperature, plus 1 tablespoon butter for greasing the mold
• 1/2 cup sugar
• 5 eggs, separated
• 3/4 cup heavy cream
• 38 single ladyfingers
• English cream with dark rum (see recipe)

1. Cut the chocolate into 1/2-inch pieces and place in a heavy saucepan.
2. Set the saucepan in hot, almost boiling water over very low heat.
3. Add the rum and stir until melted.
4. In a small mixing bowl, combine the gelatin and water.
5. Add the mixture to the chocolate and blend well.
6. Remove the saucepan from the heat and gradually add the orange rind and the butter, stirring constantly.
7. With a wire whisk, beat in Y cup of the sugar.
8. Add egg yolks one at a time, beating constantly, and let cool.
9. Stir in the cream and blend well.
10. Spoon the chocolate mixture into a bowl.
11. Beat the egg whites until soft peaks start to form.
12. Beat in the remaining sugar and continue beating until stiff.
13. Fold the whites into the chocolate mixture.
14. Butter an 8-cup Charlotte or pudding mold.
15. Line the bottom and sides with ladyfingers placed close together with the smooth side against the buttered surface of the mold.
16. Spoon the chocolate mixture into the mold.
17. Cover the top with the remaining ladyfingers with the puffed side up.
18. Cover with plastic wrap and chill for 6 hours or overnight.
19. To unmold, dip the mold briefly in hot water and unmold onto a round serving dish.
20. Pour one-third of the English cream over all, and serve the rest on the side.

chocolate, bittersweet chocolate, dark rum, unflavored gelatin, water, orange rind, butter, sugar, eggs, heavy cream, ladyfingers

Taken from cooking.nytimes.com/recipes/1266 (may not work)