• Prepare the syrup, add teh sugar and the cocoa powder to the water and cook for 5 inutes, then remove from the heat and allow to cool.
• Trim the ladyfinger biscuits from one end. Melt the chocolate and dip the outer crust on the biscuits into teh chocolate. Place them in teh fridge until the chocolate sets.

Prepare the chocolate mousse

• Melt the chocolate and the butter in a double boiler until smooth. Remove from teh heat and leave the hot water on.
• Mix the egg yolks with sugar, vanilla or tonka, and milk until well combined. bring teh bowl to the double boiler where you melted the chocolate and butter. and continue whisking until the cream thickens and turns white.
• When you remove from the heat, continue whisking for another 3 minutes till the cream cools.
• Add the melted chocolate and butter to the cream and whisk to combine, leave to cool.
• Mix the cold whipping cream with powdered sugar till creamy.
• Gently fold the whipped cream into the chocolate cream.

Assembly

• The chocolate covered ladyfinger biscuits must be ready by now. Dip them in the chocolate syrup and place them all around the cake ring. Place the rest of the biscuits on the bottom to make a base.
• Pour teh half of teh chocolate mousse.
• Chope another 3 biscuits, add them to the trimmings, add 3 tablespoons of teh chocolate syrup and layer them on the mousse.
• Pour the rest of the chocolate mousse.
• Place the Chocolate charlotte to set for at least 4 hours in teh fridge before cutting.

Chocolate Whipped Cream

• Beat the cold whipping cream with the powdered sugar and th unsweetened cocoa powder till creamy and stiff peaks form.
• Place the cream in a piping bag and pipe it on top of the charlotte cake. Decorate with some dark chocolate shavings.
• Place the cake in teh refrigerator to set for at least 4 hours.