Toblerone Charlotte

• 3/4 pound plain chocolate loaf cake, chilled
• 3 3-ounce Toblerone milk chocolate bars, broken up
• 3 eggs, separated
• 4 tablespoons honey
• 1 cup heavy cream
• 1/2 teaspoon almond extract
• 1 3-ounce Toblerone bittersweet chocolate bar, finely chopped
• 1 1/2 teaspoons confectioner's sugar

1. Line the bottom of an eight-inch springform pan with waxed paper or parchment paper.
2. Cut the cake into 16 thin slices.
3. Cut eight of the cake slices in half diagonally and line the bottom of the pan with half of them, fitting them in tightly.
4. Cut the rest of the cake slices in half to make rectangles and use them to line the sides of the pan, overlapping them slightly.
5. Refrigerate.
6. Put the milk chocolate in the top of a double boiler and heat over simmering water until the chocolate melts.
7. It will not be smooth.
8. Beat the egg yolks until light, then stir into the chocolate.
9. Continue heating a few minutes longer.
10. Remove from heat and transfer to a large metal bowl.
11. Beat the egg whites until softly peaked.
12. Heat the honey to a simmer in a small nonstick pan and slowly drizzle it into the egg whites, while beating until they are stiff.
13. Fold the egg whites into the chocolate mixture and chill at least an hour.
14. Whip the cream and fold it into the chilled chocolate mixture along with the almond extract and chopped bittersweet Toblerone.
15. Cover the top with the remaining cake triangles.
16. Cover with foil or plastic wrap and chill four hours or longer.
17. To serve, run a knife around the inside of the pan.
18. Remove the sides of the pan and invert the dessert onto a serving dish.
19. Carefully lift off the bottom of the pan, now on top, first running a thin knife between the paper and the metal.
20. Peel off the paper.
21. Dust the top with sifted confectioner's sugar and serve.

chocolate, chocolate bars, eggs, honey, heavy cream, almond, chocolate, sugar

Taken from cooking.nytimes.com/recipes/5541 (may not work)