Chocolate charlotte

• For: 8-10 servings
• Time: 60 minutes

Coffee sauce:
3 tbsps coffee
100 ml water
1 deciliter of liquid skimmed milk
8 tbsps sugar

Preparation:

1. Butter a 1 ¼ liter flan mold, wrap the bottom and sides of the mold with buttered wax paper.
2. The chocolate, which should be diced, is melted in the coffee (you can make it stronger by adding another tbsp of coffee) at a very low flame or in the microwave oven.
3. Beat the butter with the vanilla sugar and with the normal sugar in an electric beater until it’s very fluffy. Add the egg yolks one by one stirring continuously with the melted chocolate which should be almost cold. the toasted and ground almonds are added and finally the stiff egg whites. Mix carefully before adding the 250 grs of skimmed milk.
4. Stick the biscuits on the sides of the mold, make sure they are joined together for the cream not to get out. Fill the mold with the cream and store in the fridge for 4-5 hours, or all night.
5. To remove from mold, submerge in boiling water for a couple of minutes and place on a serving tray. Decorate with skimmed milk and some sliced almonds.

Coffee sauce:

1. Put the water and sugar to boil until you make a light syrup for 4 minutes, remove from fire and add the coffee. Once it’s dissolved add the liquid skimmed milk and join in the fire.
2. Serve hot and in a different container