Chocolate Charlotte Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a half sheet pan (18-by-13-inch baking sheet) with parchment paper and spray only the bottom with nonstick cooking spray.
• Roll the almond paste between two sheets of parchment paper into a 9-by-14-inch rectangle; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt and whisk just until foamy. Whisk in the cream of tartar. Slowly add 1/2 cup (100 grams) of the granulated sugar and whisk on high speed until stiff peaks form. (Be careful not to overwhip to the point of dryness or clumping.) Transfer the egg whites to a large clean bowl.
• In the same stand mixer bowl (you needn't clean it), add the egg yolks, vanilla and the remaining granulated sugar and whisk on high speed until the mixture is pale yellow and forms ribbons when you lift the whisk.
• Stir one-third of the egg whites into the yolk mixture. Using a large rubber spatula, gently fold in the remaining egg whites. Sift the cocoa powder over the egg mixture and fold into the batter until just combined. Transfer the mixture to the prepared sheet pan. Using a large offset spatula, spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the cake springs back lightly when touched.
• Sprinkle the confectioners' sugar onto a clean kitchen towel in an even layer. Run a very sharp paring knife along the side of the pan and release the cake. Invert the cake onto the towel and remove the parchment.
• While the cake is still very warm, place the rectangle of almond paste onto the cake. Using the kitchen towel to help you, roll the cake into a jelly roll and wrap the towel tightly around the cake to keep it in place. Allow to cool completely.
• For the coffee simple syrup: Put the coffee and granulated sugar in a small saucepan and heat, stirring, until the sugar is dissolved. Let cool.
• To assemble the Charlotte Royale: Line a 10-inch metal mixing bowl with plastic wrap so that the plastic wrap hangs over the side. Cut the jellyroll into rounds 1/3 inch thick. Dip the bottom of each round quickly into the coffee simple syrup and use the rounds to line the bowl. Start at the middle and place them packed tightly together soaked-side down. Use 1/2 cup of the cookie crumbs to coat the inside of the rolls in the bowl, pressing gently with your hands to get in between any gaps in the rolls.
• Add 1/2 gallon of the softened chocolate ice cream into the center of the cake-lined bowl, packing it in gently and spreading to even and smooth the top. Add 1/2 cup crushed chocolate wafer cookies in an even layer, then top with the remaining 1/2 gallon ice cream, packing it in gently again and using an offset to spread evenly. Finish with an even layer of the remaining 1/2 cup cookie crumbs. Place in the freezer until firm (at least 4 hours or overnight).
• Trim any overhang from the cake base. Invert onto a serving platter and use the plastic wrap to coax the Charlotte out of the bowl. Remove the plastic wrap. Allow the cake to rest for about 30 minutes in the refrigerator to thaw to a temperature where it can be sliced. Slice and serve immediately.

Steps:

• Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
• Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
• In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
• Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
• Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
• Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
• Fold the chocolate mixture into the whipped cream until incorporated.
• Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
• Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
• Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
• Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
• Enjoy!

Steps:

• In a small saucepan, combine gelatin and 1/4 cup cold water.
• Let stand for 5 minutes.
• Cook and stir over low heat until gelatin is dissolved; set aside.
• In a heavy, small saucepan, cook and stir chocolate and the 3 tablespoons water over low heat until chocolate is melted.
• Stir in the 1/3 cup whipping cream until smooth.
• Stir in gelatin mixture and remove from heat.
• Cool to room temp, stirring occasionally.
• Line a souffle dish (1 1/2 qt) with plastic wrap.
• Carefully arrange lady finger halves, upright, around the side of the dish; set aside.
• In a chilled large bowl, combine the 1 1/2 whipping cream, powdered sugar and vanilla.
• Beat with chilled beaters on electric mixer on medium speed until peaks form and tips curl.
• Gently fold chocolate mixture into whipped cream mixture.
• Spoon into ladyfinger lined dish; spread top evenly.
• Cover and refrigerate at least 4 hours or until set.
• To serve, invert dish onto serving platter and unmold charlotte.
• Carefully remove plastic wrap.
• Garnish with additional whipped cream and shaved chocolate.

Steps:

• Make the coconut custard: Preheat oven to 300 degrees. Spread coconut on a baking sheet, and bake until light gold, about 3 minutes.
• Whisk together yolks, 1/4 cup sugar, and the cornstarch in a bowl. Bring milk, coconut milk, and remaining 1/2 cup sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add 1/3 of the milk mixture to yolk mixture, whisking constantly. Add remaining milk mixture in a slow, steady stream, whisking constantly. Return to saucepan, and cook over medium heat, whisking constantly, until slightly thickened, about 3 minutes. Remove from heat, and whisk in butter and vanilla. Fold in coconut, then transfer to a bowl. Press plastic wrap directly on surface of custard, and refrigerate until chilled and firm, about 1 hour (or overnight).
• Make the chocolate custard: Sprinkle gelatin over 2 tablespoons milk in a small bowl, and let stand until softened, about 5 minutes. Whisk together yolks and sugar in a medium bowl.
• Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add 1/3 of the cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Place over medium heat, and cook, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat, and stir in softened gelatin.
• Place chocolate in a medium bowl. Strain cream mixture over chocolate, and let stand for 1 minute. Stir until smooth, and let cool. Whisk remaining 3/4 cup cream until medium-stiff peaks form. Fold 1/3 of the cream into chocolate mixture, then fold in the rest.
• Make the rum syrup: Bring sugar and rum to a boil in a small saucepan, stirring until sugar dissolves. Let cool.
• To assemble the charlotte: Place a 6-by-3-inch cake ring, on a parchment-lined rimmed baking sheet. Coat ring with cooking spray. Arrange ladyfingers upright inside ring, curved side touching ring. (Use just enough to fit snugly.) Fit 1 cake round in bottom of cake ring. Brush ladyfingers and cake with syrup. Spread 3/4 cup chocolate custard in ring, then top with 1 cup coconut custard. Repeat with cake, syrup, and custards, leaving 3/4 inch from top of ladyfingers.
• Cover, and refrigerate for at least 4 hours (or overnight). Let stand at room temperature for 15 minutes, then gently remove cake ring. Top charlotte with whipped cream, and refrigerate for 15 minutes. Tie with bow, if desired, before presenting at the table. Slice, and serve immediately.

Steps:

• Cut the chocolate into 1/2-inch pieces and place in a heavy saucepan. Set the saucepan in hot, almost boiling water over very low heat. Add the rum and stir until melted.
• In a small mixing bowl, combine the gelatin and water. Add the mixture to the chocolate and blend well.
• Remove the saucepan from the heat and gradually add the orange rind and the butter, stirring constantly. With a wire whisk, beat in Y cup of the sugar. Add egg yolks one at a time, beating constantly, and let cool. Stir in the cream and blend well. Spoon the chocolate mixture into a bowl.
• Beat the egg whites until soft peaks start to form. Beat in the remaining sugar and continue beating until stiff. Fold the whites into the chocolate mixture.
• Butter an 8-cup Charlotte or pudding mold. Line the bottom and sides with ladyfingers placed close together with the smooth side against the buttered surface of the mold.
• Spoon the chocolate mixture into the mold. Cover the top with the remaining ladyfingers with the puffed side up. Cover with plastic wrap and chill for 6 hours or overnight.
• To unmold, dip the mold briefly in hot water and unmold onto a round serving dish. Pour one-third of the English cream over all, and serve the rest on the side.

Steps:

• Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly.
• Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly.
• Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream.
• cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours.
• NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours.