Chocolate Charlotte "Dolce Vita"

Ingredients for 9 servings:

• 500 g dark chocolate
• 500 ml cream
• 50 ml brandy
• 5 tbsp water
• 25 ladyfingers
• 50 g chocolate, roughly chopped
• Butter for the pot

Instructions

Working time approx. 1 hour; Rest time approx. 17 hours; Total time approx. 18 hours

according to Italian recipe

Roughly chop the chocolate. Bring the cream to a boil and remove from the heat. Add the chocolate pieces to the cream and stir until melted. Let it cool to room temperature and refrigerate for 12 hours. Then whisk briefly; the chocolate will lighten slightly. Butter a 16 cm diameter saucepan thoroughly and line it completely with baking paper. Dilute the brandy with the water and briefly dip about 18 ladyfingers, unsweetened side down, into the pan. Then place it on the edge of the pan with the sugar side facing out. Pour in the chocolate cream and cover with the remaining ladyfingers. Trim any that don’t fit. Place a large plate on top and turn the Charlotte upside down. Refrigerate for another 5 hours. After the cooling time, lift the pan up and off.