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Choclate Charolette Russe 10" Recipe

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This recipe for Choclate Charolette Russe 10", by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shirley Taradash

Category:
Category:

Ingredients:  
Ingredients:  
7 oz. unsweetened chocolate squares
2/3 c. 1/2 & 1/2
1/4 c. orange juice
2 pkg. gelatin 1ozx, each
6 xl eggs separated - room temp.
2/3 c. 10x sugar for yolks
2/3 c. 10x sugar for whites
1/8 t. salt
1 t. vanilla
1 1/2c. unsalted butter - room temp.
1 1/2 c, heavy cream
2 t. sugar
3 pkg. lady fingers
1 oz. Grande manier

Directions:
Directions:
Melt chocolate over simmering water in a double boiler. Dissolve the gelatin in the orange juice. When the chocolate is melted add the gelatin and mix until smooth in the double boiler. Whip the egg yolks, sugar and 1/2 & 1/2. Add it slowly to the chocolate mixture and stir constantly until it is all incorporated and the sugar is melted. This takes a little time. You can tell it is ready and smooth when the chocolate returns to its original color. Remove from the heat. Give it a good stir and refrigerate it for at least a 1/2 hour to cool. When cool. Whip the 1 cup of cream with 2 T. of sugar until stiff and set in the refrigerator. Cream the butter and the 2/3 c. of 10x sugar. Add the cool chocolate mixture and beat well. Whip the egg whites with the salt until they start to foam. Add the sugar one T. at a time and add the vanilla between additions. Whip until stiff peaks. Add a little of the whites into the egg mixture and mix slowly to incorporate. Add the rest of the white and fold them into the chocolate until no streaks show. Add the whipped cream and fold it into the mixture. Line the 10" springform pan with 2 pkg. of lady fingers around the edges and the bottom of the pan. Brush with the Grande Manier. Pour or spoon 1/3 of the mixture into the pan. Put one layer of lady fingers on the chocolate mixture and brush with the Grande Manier. Add another 1/3 of chocolate and then layer the lady fingers and brush them. Add the rest of the chocolate. Place the cake in the freezer for at least 1 hour. Can be for several days if you wish. Whip the remaining 1/2 c. of cream. Put in a piping sleeve and decorate the cake. Return to the freezer until 1 hour before you with to serve it. Unmold it onto a cake plate and refrigerate until service.

Number Of Servings:
Number Of Servings:
10-14
Preparation Time:
Preparation Time:
close to 2 hrs.
Personal Notes:
Personal Notes:
Very impressive and delicious. I only make it for special company as it takes to much time. But worth the it if you want to make and impression.

 

 

 

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