Charlotte au chocolat (Chocolate Charlotte)

Name: Charlotte au chocolat (Chocolate Charlotte)
Prep time: 35 min
Cook time: 4 h 5 min
Total time: 4 h 40 min
Ingredients: 225 g dark chocolate (chopped); 30 g granulated sugar; 30 g butter; 24 ladyfingers; 6 eggs (separated yolks and whites); 1 cup instant coffee (brewed strong); 1 small can heavy cream (about 25 cl, for the sauce); to taste coffee beans (for decoration)

Coffee-dipped ladyfingers are layered alternately with a chocolate mousse containing coffee and chocolate chips. After chilling, the dessert is unmolded and drizzled with warm chocolate sauce to finish.

4h 40m

Medium

0 favorites

Charlotte au chocolat (Chocolate Charlotte)

Ingredients

dark chocolate (chopped) 225 g

granulated sugar 30 g

butter 30 g

ladyfingers 24

eggs (separated yolks and whites) 6

instant coffee (brewed strong) 1 cup

heavy cream (about 25 cl, for the sauce) 1 small can

coffee beans (for decoration) to taste

Instructions

Melt the chocolate

Place 125 g of the chocolate (part of the total) in a bowl, add 30 g granulated sugar and 30 g butter. Melt over a bain-marie (double boiler) without stirring. Stir with a wooden spoon until completely smooth.

Incorporate the yolks

Keep the bowl over the hot water bath and add the egg yolks one at a time, whisking thoroughly after each addition. Remove from heat and let cool.

Whip the whites

Beat the egg whites to stiff peaks. Fold gently into the cooled chocolate mixture to avoid deflating the whites.

Prepare the mold

Pour the strong coffee onto a plate. Briefly dip the flat side of each ladyfinger (curved side facing out) in the coffee and arrange them tightly against the inside wall of a charlotte mold.

Layer the filling

Line the bottom of the mold with a layer of fully coffee-dipped ladyfingers (curved side up). Pour in a portion of the chocolate mousse. Repeat with another layer of fully dipped ladyfingers and mousse. Finish with a final layer of ladyfingers, this time with the flat side facing out (toward the mold wall).

Chill

Place a plate on top of the mold, weight it down, and refrigerate for several hours.

Make the sauce and unmold

Before serving, finely chop the remaining chocolate and melt it over a bain-marie, then stir in 2 tbsp of heavy cream until smooth. Dip the outside of the mold briefly in hot water, then unmold and invert onto a serving plate. Pour the warm chocolate sauce over the cake (leaving the top bare) and decorate with coffee beans and chocolate shavings.