Chocolate Charlotte

Total Time: 25 hrs 30 mins Preparation Time: 25 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 box your favorite brownie mix (no nuts)
• 2 (12 ounce) packages real chocolate chips
• 2/3 cup brewed coffee
• 4 egg yolks
• 4 egg whites
• 2 envelopes unflavored gelatin
• 3 tablespoons sugar
• 1 1/3 cups heavy cream, for cake
• 2/3 cup heavy cream, whipped for topping
• chocolate, for shaving to decorate cake further (optional)

Recipe

• 1 line a cookie sheet with parchment paper or use non-stick cookie sheet and make the brownie mix and bake in thin 1/2 inch layer at 350 degrees until done.
• 2 cool brownies.
• 3 spray a 9 inch springform pan with pam.
• 4 cut brownies to fit bottom and 2 inch high sides (measure) of springform pan.
• 5 set aside.
• 6 melt chocolate in microwave or double boiler and stir.
• 7 remove from heat and add beaten egg yolks slowly, stirring constantly.
• 8 dissolve gelatin- sprinkle over cold coffee- let stand 5 minutes and stir into chocolate mixture.
• 9 cool 30 minutes.
• 10 beat egg whites to form stiff peaks and add sugar and continue to beat.
• 11 fold sugar mixture into chocolate mixture.
• 12 whip heavy cream to form stiff peaks and fold into chocolate mixture.
• 13 pour into brownie shell and cool for at least 24 hours.
• 14 (cake can be frozen).
• 15 unmold to serve and top with remaining whipped cream.
• 16 you can put some whipped cream into a piping bag and make swirls around the bottom of the cake or whatever kind of design you fancy.
• 17 optional: shave some chocolate on top of whipped cream topping.