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Charlotte Malakoff au Chocolate

by Sally Bernstein

Serves 8-10
use 12 cup Charlotte mold


1 cup butter, softened
1 cup sugar
¼ cup orange liqueur
¼ tsp. almond extract
4 oz. semi-sweet chocolate
¼ cup strong coffee
1 cup pulverized almonds
2 cups heavy cream, whipped

24 lady fingers
¼ cup orange liqueur
½ cup water

In a large mixing bowl cream the butter and sugar together until the mixture is light and fluffy. Beat in the orange liqueur and almond extract. Beat a few minutes longer until the sugar is completely dissolved. Melt the chocolate with the coffee and stir into the butter-sugar mixture. Stir in the pulverized almonds.

Whip the cream and fold it into the almond mixture.

Cut a round of waxed paper the size of the mold and line the mold with it. Dip the flat sides of the lady fingers in the mixture of liqueur and water. Line the bottom and sides of the mold with the moistened lady fingers.

Pour a third of the almond cream into the lined mold. Cover with a layer of the moistened lady fingers. Repeat with 2 more layers until the mold is filled.
Cover the mold with another round of waxed paper, place a saucer on top and refrigerate for at least 4 hours, or overnight (can keep in the refrigerator about 2 days, in the freezer about 3 weeks).

To serve, run a knife around the sides of the mold and invert on a serving plate.



©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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