Banana and chocolate charlotte

Prepare the cream for stuff.

Place the chopped chocolate in a saucepan, add the coffee dissolved in water, 2/3 of the rum and let it melt in a double boiler over low heat.

When the mixture is creamy add 2 just egg yolks, mix well and remove from heat.

Let cool, stirring often.

Meanwhile, dense snow mounted the 4 egg whites, gradually adding 2 tablespoons sugar, then add 1/3 chocolate cream.

Incorporate gradually the rest of whipped egg whites, lifting the mass from the bottom up and not mixing in circular movements.

At the end add 200 g of whipped cream.

Let rest in refrigerator cream.

Put remaining sugar (minus 2 tablespoons) in a large bowl, add 3 tablespoons of cold water and bring on the fire, stirring until it is well dissolved.

Remove from heat and let cool, then add the rum.

Cut bananas into slices.

Put them in a deep dish and pour over the rum syrup, then let marinate for 15 minutes.

Drain the slices of banana and keep aside the syrup.

With a wet brush to the flat part of syrup sponge fingers.

Place standing or leaning slightly into a mold from charlotte, with the curved part towards the mold, making sure that the cookies remain perfectly below the edge of the Bowl: cut the excess at the bottom.

Do not place cookies on the bottom.

Fill the entire box of biscuits with chocolate cream, then arrange on slices of banana cream and cover everything with some biscuit, dipped in syrup on the flat.

Put the cake in the fridge for 5-6 hours.

Before serving, whip the cream with densely packed sugar and vanillin.

Then gently turn the cake on a plate and pour the cream into a Pocket by for desserts that take a series of circles ' spizzati ' on charlotte.

Decoratene the Center with chocolate shavings.