Chocolate Charlotte Russe Cake
- Yield 12 servings
A sweet southern tradition.
- 4 -- squares unsweetened chocolate
- 3/4 cup granulated sugar
- 1/3 cup milk
- 6 -- eggs, separated
- 1 1/2 cups unsalted butter
- 1 1/2 cups confectioners sugar
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla
- 2 -- dozen lady fingers, split
- 1 cup heavy cream, whipped
- -- Shaved unsweetened chocolate
- Melt chocolate squares in top of double boiler over hot water. Mix granulated sugar, milk, and egg yolks and add to chocolate; cook until smooth and thick, stirring constantly. Cool. Cream butter, add 3/4 cup confectioners sugar, and cream the two together. Add chocolate mixture and beat well. Beat egg whites with salt until stiff; gradually beat in remaining 3/4 cup sugar and fold into chocolate mixture. Add vanilla. Line deep 9-inch spring-form or loose-bottomed pan with split lady fingers. Put in alternate layers of 1/3 of mixture and remaining lady fingers. Chill overnight (or it may be frozen). Remove to cake plate and garnish with whipped cream and shaved chocolate.
Recipe reprinted with permission from the Junior League of Charlotte’s The Charlotte Cookbook (the Junior League of Charlotte, North Carolina, 1969).