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Melt the chocolate in a bain Marie (water bath).
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Beat the egg yolks with the instant coffee, vanilla, sugar until they become firm. The mixture should triple in volume.
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Separately, beat the egg whites with a pinch of salt.
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Melt diced butter into melted chocolate.
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Stir chocolate into egg yolks.
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Fold this preparation into the egg whites.
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Add the rum to the coffee.
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Dip each ladyfinger slightly into the run and coffee and line the edges of a charlotte mold.
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Pour half the mixture at the bottom of the mold
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Put a layer of moistened ladyfingers on top.
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Pour the other half of the mixture and put another layer of moistened ladyfingers on top.
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Cover with a plate and put a heavy object on top to press on the charlotte.
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Let rest for at least 6-8 hours in the fridge
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Unmold by turning charlotte mold over.
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Sprinkle chocolate shavings on top.