- Separate the egg-whites and yolks. Melt the chocolate over water bath , add butter, 3 tbsp sugar powder and yolks. Beat and cool.

- Beat the egg-whites with the rest of sugar powder until the volume increases and combine with the chocolate mixture.

- Cover the basin bottom with a foil circle, place biscuits along the basin side.

- Pour the chocolate cream into the form and cool.

- Remove the dish. Decorate the charlotte with the chocolate when serving.