Charlottes are a French dessert made with special biscuits (called biscuits á la cuillere) and a mousse inside. I have already published an Orange charlotte a while ago but this time I made a chocoholic version, which is very rich and decadent. Forget about dieting and your beach figure for the time being and indulge yourself with some of this delicious Charlotte. Yummy.
Source: La popotte de Manue
For a 20cm Charlotte, serves 6
Makes about 28 biscuits
12g unsweetened cocoa powder
50g egg yolks
100g dark chocolate
3 gelatine leaves (2g each)
- Make the biscuits: preheat the oven at 200C.
- Separate the whites from the yolks and whisk the whites until foamy, then add the sugar in 3 thirds while whisking until firm and glossy.
- Add the egg yolks and whisk for 5 seconds to combine.
- Add the sieved flour and cocoa powder and fold in gently.
- Line 2 baking trays with parchment paper. You will need the biscuits to be the same length so draw lines on the paper 8 cm apart using a pencil (I was able to mark 3 rows of 8 cm bands, each band separated by 2 cm). Turn the paper upside-down.
- Fill a piping bag fitted with a 1cm round nozzle with the biscuit mixture. Pipe the biscuits using the bands as delimiters and leaving space between each biscuit.
- Dust with icing sugar.
- Bake for 10 minutes (watch during the cooking).
- The syrup: while the biscuits are cooking, place the sugar and water in a saucepan. Boil for 3 minutes and take out of the heat. Add the rum and set aside to cool.
- When the biscuits are cooked, take out of the oven and leave to cool before lifting them gently with a flat spatula (be careful as they are quite brittle).
- Make the Bavarois cream: place the gelatine leaves in a bowl of cold water to soften.
- Place the milk, sugar and egg yolks in the TM bowl and cook 8 min/80C/speed 4 to make a custard.
- Add the drained gelatine through the whole in the lid on running blades at speed 3 until melted.
- Add the chocolate and mix 20sec/speed 8. Tip out into a bowl to cool.
- Clean and thoroughly dry the TM bowl. Insert the butterfly whisk and add the cream to the bowl.
- Whisk on speed 4 measuring cup OFF peeping through the whole as you will need to stop as soon as it looks softly whipped (underneath will be firmer).
- Add the whipped cream to the cooled custard (no more than 37C to avoid thermal choc). Mix using a whisk.
- Cut about 15 biscuits to 6cm high.
- Line the bottom of a 20 cm springform cake tin with some baking parchment. Place the biscuits around the tin, icing sugar side facing out and cut side down.
- Brush the rum syrup over 3 or 4 biscuits and line them at the bottom of the tin.
- Pour half the custard over the biscuit base.
- Brush 4 more biscuits with the syrup and place them on top of the custard. Place in the freezer for 1 hour.
- Pour the remaining custard over the slightly frozen Charlotte and freeze again for another 2 hours (or overnight).
- Take out of the freezer and heat the outside of the tin with a blowtorch or a hairdryer so you are able to release the sprinform tin gently. Lift out the frozen Charlotte and place on a plate.
- Sprinkle with grated chocolate or vermicelli.
- Defrost 3 hours in the fridge before serving.