Amaretti charlotte

Cooking time: 60 min + time in the fridge
Difficulty: medium
Charlotte agli amaretti

Beat the butter with 100 g / 3 1/2 oz of the sugar in a bowl until pale and fluffy. Melt the chocolate with 2 tablespoons water in a heatproof bowl set over a pan of barely simmering water. Beat the egg yolk with the milk in a small bowl, then stir into the melted chocolate. Stir in the butter mixture. Mix the rum with 5 tablespoons water and the remaining sugar in another bowl. Make a layer of amaretti in a dish and sprinkle with some of the rum mixture. Make another layer of amaretti on top and sprinkle with the rum the mixture again. Continue making layers in this way until all the amaretti have been used. Line the base and sides of a charlotte mould with some of the softened amaretti. Pour in a little of the chocolate mixture and make alternating layers of amaretti and chocolate mixture, ending with a layer of amaretti. Press down gently, cover and chill in the refrigerator for 4-5 hours. To make the icing, put the chocolate, sugar, butter and 1 tablespoon water in a heatproof bowl set overa pan of barely simmering water and stir until melted and combined, then remove form the heat. Turn out the charlotte and spread with the icing. If you want to make the icing shiny, put the charlotte in a hot oven for a minute.


Coll. (2010), "The Silver Spoon", Phaidon, 1031

Suggested wine
Sweet Dreams
Bianco del Ticino DOC Dolce
Fr. 25.70

Serves 6

  • 120 g / 4 oz unsalted butter, softened
  • 120 g / 4 oz caster sugar
  • 250 g / 9 oz plain chocolate, broken into pieces
  • 1 egg yolk
  • 200 ml / 7 fl oz milk
  • 5 tablespoons sum
  • 400 g / 14 oz small amaretti

For the icing:

  • 65 g / 2 1/2 oz plain chocolate, broken into pieces
  • 50 g / 2 oz icing sugar
  • 25 g / 1 oz unsalted butter