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CHARLOTTE WITH MACAROONS
Using a whisk, mix the softened, but not melting, butter with 2/3 cup of granulated sugar in a mixing bowl until the mixture whitens. In another bowl, in a double boiler, melt the chocolate with 2 tablespoons of water. Aside, beat the egg yolk with the milk, add to the melting chocolate, mix thoroughly and pour over the butter mixture. Mix again to obtain a perfectly smooth mixture. Pour the rum with as much water and the remaining sugar into a deep dish. Arrange a layer of small macaroons in the bottom of a plate. Use a brush to moisten them with rum syrup, cover with another layer of macaroons which you will also moisten. Arrange more layers until there are no more macaroons. Use these moistened macaroons to cover the bottom and the sides of a Charlotte mold then fill the mold, as for any classic Charlotte, with layers of cream and layers of macaroons alternately, the last being a layer of macaroons. Cover with a plate and a weight to squeeze the contents and chill overnight. The day after, turn out, coat with a mixture made with the confectioner╒s sugar the melted chocolate and the butter. Put the cake under the grill of the oven for a few seconds to glaze.
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14 oz small macaroons
9 oz plain chocolate
1 egg yolk
1/2 cup butter
3/4 cup fine granulated sugar
13 tbsp milk
3 1/3 tbsp rum
Icing:
2 2/3 oz plain chocolate
1/4 cup confectioner╒s sugar
2 tbsp butter
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You can easily make this cake two or three days in advance. Only make the icing at the last minute.
