Chocolate Charlotte Recipe

  
 

Chocolate Desserts Recipe - Chocolate Charlotte

Ingredients

  • 1 plain sponge cake

  • 3 tbsp (45ml) rum

  • 2 eggs, separated

  • 1.4 cup (60ml) sugar

  • 1 1/4 cups (310ml) milk

  • 1 oz (30g) grated dark or semisweet baking chocolate

  • 2 tbsp (30ml) gelatine

  • 2/3 cup (165ml) whipping cream whipped

Method:

  1. Cut a 1/2 inch (1cm) layer off the flat base of the sponge cake. Place top half upside-down in around dish or bowl. Sprinkle with rum.

  2. Cram egg yolks with sugar until pale and fluffy. Bring milk to a boil in a thick-bottomed pan. Stir in chocolate until melted. Pour milk into egg mixture, stirring well.

  3. Clean saucepan and return mixture to it, cooking over low heat and stirring all the time until mixture coats back of spoon. Remove from heat and add gelatine, stirring until it is dissolved. Leave to cool, stirring from time to time until almost set.

  4. In a separate bowl, beat cream. Fold in into mixture. Beat egg whites until stiff, and fold into chocolate mixture.

  5. Pour mixture over rum-flavored sponge cake and top with bottom slice of cake. Chill. Turn out on plate right-side-up and serve with custard or whipped cream.

NOTE : This recipe can be varied by substituting a liqueur such as Grand Marnier for the rum, or by using a chocolate or coffee-flavored sponge cake. Top of cake can be decorated with whipped cream piped into rosettes.