Charlotte au chocolat

Method

1. 1 Soak the gelatin in cold water for 10 minutes and set aside.
2. 2 Cook the custard with milk, egg yolks, and sugar to 82 degrees, then mix in the gelatin and melted chocolate.
3. 3 Arrange the savoiardi biscuits upright around the edge of the pan, with the curved side facing outwards.
4. 4 Dip the cookies into the rum-infused coffee quickly before arranging them; soaking them for too long will cause them to collapse.
5. 5 Cool the chocolate mixture until it reaches the desired consistency, then mix in the whipped cream.
6. 6 Pour the batter into the mold in alternating layers of biscuits, refrigerate for 6 hours, and cut with a warm knife.

With an appliance

• Microwave 56 min

  Replace step 2: Heat milk, egg yolks, and sugar at 700W for 6 minutes, stirring every 90 seconds, then add gelatin and chocolate; reduce heat to about 4 minutes, ensuring the custard is evenly heated, not too hot, and doesn't clump due to overheating. The steps for dipping the cakes quickly, cooling to the desired consistency, and arranging them in the molds are as is.