Chocolate Rum Charlotte

Directions

1. 1
   Combine macaroons and rum in a shallow dish. Set aside.
2. 2
   Combine chocolate, water, and 1/4 cup plus 2 tablespoons sugar in top of a double boiler. Cook over boiling water until chocolate melts.
3. 3
   Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot chocolate mixture into egg yolks; add to remaining hot chocolate mixture, stirring constantly. Remove from heat; cool to room temperature.
4. 4
   Beat egg whites (at room temperature) until foamy. Add remaining sugar, beating until stiff peaks form. Gently fold into chocolate mixture.
5. 5
   Line the bottom and sides of a 9-inch Springform pan with ladyfingers. Spoon half the chocolate mixture into pan. Place macaroon mixture over chocolate mixture. Add remaining chocolate mixture; top with ladyfingers. Cover; refrigerate overnight.
6. 6
   Remove sides of pan; place charlotte on a serving platter. Top with whipped cream, and sprinkle with grated chocolate.