Chocolate Charlotte

Yield: 12 servings

Ingredients

2 pkgs. lady fingers, divided

1/2 cup plus 2 tablespoons strawberry preserves

3 tablespoons orange-flavored liqueur

1 envelope unflavored gelatin

2 tablespoons cold water

6 egg yolks

2 tablespoons vanilla extract

2 tablespoons orange-flavored liqueur

1 cup milk

1/2 cup sugar

4 ounces semisweet chocolate, melted

2 cups whipped cream, divided

Directions:

Line 8 x 2-1/2 inch cake pan with waxed paper. Arrange ladyfingers around sides and bottom of pan. Boil preserves and 3 tablespoons liqueur for 1 minute and brush all but 2 tablespoons over ladyfingers. In small bowl, soften gelatin in 2 tablespoons cold water and set aside. Whisk together egg yolks, vanilla and 2 tablespoons liqueur. Set aside. In small saucepan, combine milk and sugar. Bring to boil. Remove from heat . Whisk egg yolk mixture into saucepan. Return to low heat and cook for 5 minutes stirring constantly. Remove from heat and add gelatin mixture and melted chocolate. Place saucepan in ice water; stir until mixture has thickened. Fold in 1-1/2 cups whipped cream; pour into cake pan covering ladyfingers. Top with remaining ladyfingers; brush with remaining 2 tablespoons preserves. Chill 6 hours. Invert onto serving platter and garnish with remaining whipped cream.

Please note that some ingredients and brands may not be available in every store.