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Member recipe

Chocolate Charlotte

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Prep: 1 hour Cook:

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Serves 8

It is extremely rich, and ideal for a dessert at dinner parties.

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  • 8oz plain chocolate, broken into pieces
  • 6 tablespoons rum
  • 4oz unsalted butter, softened
  • 8oz ground almonds
  • Oil for the mould
  • 20 Sponge Fingers (approx)
  • Half a pint of double cream
  • 4 fluid oz double or whipping cream for decoration
  • Grated (plain) chocolate for decoration


  1. Put chocolate and 2 tablespoons rum in a bowl standing over hot water, gently simmering, to melt.

  2. Remove from the heat and add the butter until it has melted. Stir in the ground almonds. Leave to cool.

  3. Line the base of a Charlotte Mould with greaseproof paper. Brush the paper and inside the rim with oil.

  4. Dip the sponge fingers into the rum, one at a time. Use to line the sides of the tin, standing upright with sugared side outwards. Trim to fit.

  5. Whip the cream until just firm. Fold into the chocolate mixture.

  6. Spoon the chocolate mixture into the mould and level the surface. Chill overnight.

  7. Turn out of the mould the following day. Decorate with cream and grated chocolate. Serves 8.

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