|
Catalog <<
HOLIDAY CHARLOTTE |
Ingredients
- 1.00 tablespoon Ground Anise
- 2.00 each Eggs
- 170.00 gram Flour
- 170.00 gram Sugar
|
Yield: 1 (9-inch) c
Separate ladyfingers and line bottom and sides of 9-inch charlotte
mold or bowl. Combine sugar and water in small saucepan. Bring to
boil. Boil 2 minutes. Cool. Beat egg yolks in large bowl. Gradually
beat in sugar syrup. Blend in melted chocolate. Fold in whipped
cream. Turn into ladyfinger- lined pan to within 1 inch of rim. Chill
until set. When ready to serve, remove cake from mold. Fill top of
cake with fruit, then brush fruit with melted apple jelly.
Created by: Le Petit Four, Los Angeles
(C) 1992 The Los Angeles Times
|
Servings: 1 |
|
| HOLIDAY CHARLOTTE |
|
Ingredients: 4
Servings: 1
|
 |
|
