French · Dessert
Charlotte Malakoff au Chocolat
A tall moulded dessert of orange-liqueur-dipped ladyfingers layered with a rich cream of butter, chocolate, coffee and ground almonds lightened with barely whipped cream, pressed and chilled until firm enough to turn out whole.

- YieldServes 4
- Hands-on1 h 25 min
- Total7 h 41 min
- Difficulty
Ingredients
Ladyfingers
- 5 gunsalted butter, for the baking sheets, softened
- 2 tspflour, for dusting the sheets
- 60 gicing sugar, for dusting
- 35 ggranulated sugar
- 1eggs, separated
- 0.38 tspvanilla extract
- 1 pinchsalt
- 0.13 tspcream of tartar
- 1 tspgranulated sugar, for the whites
- 20 gplain cake flour, sifted
Dipping syrup
- 25 mlorange liqueur
- 55 mlwater
Almond cream
- 75 gunsalted butter, softened
- 65 gcaster (superfine) sugar
- 20 mlorange liqueur
- 40 gsemisweet chocolate, chopped
- 20 mlstrong coffee
- 0.13 tspalmond extract
- 45 gground blanched almonds
- 160 mlheavy cream, well chilled
Finish
- 6½ gdark chocolate, for grating
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