Shokoladnaya Sharlotka
Chocolate Charlotte

24 ladyfinger halves
4 squares unsweetened chocolate
2 tablespoons of hot water
1/2  cup sugar
4 eggs, separated
1 teaspoon vanilla extract
pinch of salt
pinch cream of tartar
1 cup well-chilled heavy cream

This recipe needs an 8 inch spring form pan or a Charlotte mold. If you use a tube pan, as I did for Catholic School’s Week, double everything except the ladyfingers.
	Split the ladyfingers in half lengthwise.  Trim 24 of the ladyfingers as shown in the diagram.  Place these trimmed halves, side by side, curved sides down, on the bottom of the pan, with the tapered ends meeting in the middle.  Stand the remaining, untapered ladyfingers, curved side out, side by side around the inside of the mold, avoiding,if  you can any gaps between them.  
	Melt the chocolate in a double boiler with the hot water.  Add all but 2 tablespoons of the sugar and stir with a wooden spoon until the sugar is completely dissolved and the mixture is well blended.
	Remove the mixture from over the boiling water and add the egg yolks one at a time beating thoroughly after each addition.
	Replace the pan over the boiling water and cook, constantly stirring, for 10 minutes.  Then remove it again and add the vanilla extract.  Mix.  Then place the pan in a bowl of ice water, and stir until the mixture thickens.
	In a separate bowl beat the egg whites with a pinch of salt, 2 tablespoons of sugar, and the cream of tartar, with a wire whisk until they are light and airy and will hold firm peaks when the beater is lifted from the bowl.  Fold the egg whites into the still warm chocolate mixture, using a rubber spatula, taking care not to beat all the air out of the egg whites while you are combining the chocolate and the whites.
	Whip the heavy cream until it holds firm peaks when the beater is lifted from the bowl and then fold into the cooled chocolate mixture, until well combined.
	Transfer the chocolate mixture to the ladyfinger- lined pan and smooth the top with a spatula.  Cover with plastic wrap and refrigerate for 4 to 5 hours until the custard has set.
	If this in not in a tube pan invert a flat serving plate on the top of the pan and grasping both together turn them over.  Gently remove the pan.  If this is done in a tube pan loosen the sides with at knife and lift out the center.