Charlotte Louise

This a delightful recipe, both quick and easy to make. Great for chocoholics!!!

Ingredients:
12 sponge fingers biscuit (I used 15)
1 cup water
2 tbs sugar
2 tbs Grand Marnier (or rum)
Filling-
1 teas gelatin
2 tbs water
250 g dark chocolate, melted
50 g butter, melted
2 teas grated orange zest
2 X 300 ml thickened cream
2 tbs icing sugar
Cocoa for dusting
Fruit of forest for serving (optional)
Method:
Line a charlotte mould (7 cups capacity) with glad wrap. Mix water sugar and liquor until sugar melted. Dip each biscuit into this and line sides of the mould.
Filling-
sprinkle gelatin over 2 tbs water in cup, stand in small pan of simmering water; stir until dissolved. Combine chocolate, butter, zest and gelatin in a bowl. Beat cream with icing sugar until soft peaks form, fold into chocolate.
Pour filling into mould. Refrigerate for 3 hours, before taking out of mould (upside-down) and dusting with cocoa.
Note: because I had a wide mould, my filling didn't come to the end of biscuits, so I had to bent biscuits inside in order to make it even with filling.

Šarlota Luiz

Jednostavno i brzo za napraviti; sasvim oduševljavajuće - pogotovu za čokoholičare!!!

Potrebno:
12 bisvitnih prutica (kao za tiramisu)15 je meni trebalo
1 solja vode
2 K secera
2 K likera narandze (ili rum)
Fil-
1 k zelatine
2 K vode
250 gr tamne cokolade, otopljene
50 gr maslaca, otopljenog
2 k ribane korice narandze
2 X 300 ml slatkog vrhnja
2 K secera u prahu
kakao za posuti
jagodicasto voce za servirati (po zelji)
Nacin:
Sa providnom folijom oblozite kalup zapremine 1,75 L. Pomijesajte vodu sa secerom i rumom. Umacite biskvitne kekse i slazite okolo zidova kalupa.
Fil-
U solji sa 2 K vode pospite zelatin, stavite u manj posudu sa vodom i zagrijavajte mijesajuci dok se zelatin ne otopi. Ovo pomijesajte sa cokoladom, maslacem i koricom narandze. Umutite vrhnje sa secerom , pa sve sjedinite sa cokoladnom masom. Uspit u pripremljeni kalup. Fil treba da dodje do vrha keksa. Meni se to nije dogodilo (15 keksa) pa sam vrhove podvinula prema unutrasnjosti, kako bi bili u istom nivou sa filom. Rashladite najmanje 3 sata prije okretanja Sarlote na posluzavnik i posipanja sa kakaom.