Chocolate Bavarian Charlotte With Raspberry Sauce
- Servings: 10
- Prep Time: 1 1/2 hours
- Cook Time: 20 minutes
- Total Time: 1 hr 50 min, chill 3-4 hrs
|6||Large Eggs, separated, at room temperature|
|1¼ cups||Sugar, divided|
|1 cup||Milk Chocolate Pieces or Semisweet Chocolate Chips|
|2 pkgs||Unflavored Gelatin|
|¾ tsp||Almond Extract|
|12-oz pkg||Frozen Raspberries|
|Shaved Milk Chocolate|
In 2 quart saucepan, beat egg yolks, milk, salt and 1/2 cup sugar until blended; add chocolate pieces and sprinkle gelatin over mixture. Stir and let stand 5 minutes. Cook over medium heat about 20 minutes, stirring frequently, until mixture coats a spoon. Remove from heat and stir in almond extract. Let stand 10 minutes. Cover and chill 1 hour, stirring every 15 minutes. Meanwhile spray 8" springform pan with non-stick spray and line sides and bottom of pan with ladyfingers. When chocolate mixture is chilled, beat egg whites in large bowl until soft peaks form. Beat 3/4 sugar, 1/4 cup at a time until stiff glossy peaks form. Gently fold chocolate mixture into egg whites. Pour into prepared pan, cover, and chill 3-4 hours or over night.
Puree berries with sugar until smooth.
To serve, sprinkle shaved chocolate and fresh raspberries on top of Charlotte. Garnish each slice with raspberry sauce, shaved chocolate and fresh raspberries.