Chocolate charlotte

Ingredients

• 80 gegg yolks
• 100 gcaster sugar
• 120 gegg whites
• 100 gplain flour
• To tasteicing sugar
• 4 sheets (2 g each)gold-leaf gelatine
• 3egg yolks
• 50 gcaster sugar
• 250 mlmilk
• 220 gmilk chocolate
• 250 mldouble cream, well chilled

Instructions

1. 1

   Prepare the trays

   Heat the oven to 180°C, fan-assisted. Line two perforated metal baking trays with baking parchment. Set a template on each tray and dust with icing sugar to mark the outlines, then remove the templates.

2. 2

   Whisk the yolks

   Whisk the 80 g of egg yolks with 100 g of caster sugar until pale and doubled in volume. Meanwhile, whisk the egg whites until firm peaks form.

3. 3

   Fold the batter

   Gently fold the whipped whites into the yolk mixture with a spatula. Sift the flour over the mixture and fold it in carefully, keeping as much air in the batter as possible.

4. 4

   Pipe the biscuits

   Transfer the batter to a piping bag fitted with a plain 10 mm nozzle. Pipe a sponge disc for the charlotte base, then pipe the finger biscuits along the template outlines, leaving 1 mm between each one; they will join as they bake.

5. 5

   Bake the sponge

   Dust the disc and biscuits with icing sugar. Wait 5 minutes for it to absorb, then dust them again. Bake for 15 minutes, until golden and no longer sticky to the touch but still flexible. Leave to cool at room temperature.

6. 6

   Soak the gelatine

   Soak the gelatine sheets in a large amount of very cold water.

7. 7

   Whisk the yolks

   Whisk the 3 egg yolks with 50 g of caster sugar until pale and doubled in volume.

8. 8

   Make the custard

   Heat the milk in a saucepan. Pour it in a thin stream over the whisked yolks, mixing briskly as you do. Return the mixture to the pan and cook over medium heat, stirring, until the custard reaches 82°C.

9. 9

   Melt the chocolate

   Pour the custard over the milk chocolate and mix until the chocolate has melted. Squeeze out the gelatine and stir it into the chocolate custard. Set aside in the fridge.

10. 10

    Set the biscuits

    Place the cake ring on the serving plate and put the sponge disc in the centre. Retrieve the finger-biscuit strips and trim their bases to make a 5 cm-high band. Arrange them around the inside of the ring, rounded sides against the ring, wedging them between the disc and the ring.

11. 11

    Finish the bavarois

    Whip the cream to firm peaks and gently fold it into the cooled chocolate custard. Pour the bavarois into the ring and leave it to set in the fridge for 4 hours.

12. 12

    Decorate the charlotte

    Decorate the chocolate charlotte with chocolate pearls, chocolate shavings or similar chocolate decorations.

What is a chocolate charlotte?

A charlotte is a moulded dessert, traditionally lined with sponge fingers and filled with a set cream or mousse. This French version uses a chocolate bavarois, a custard-based mixture lightened with whipped cream and set with gelatine.

Here, both the base and the upright biscuits are made from sponge-cake batter. The homemade biscuits give the dessert its neat outline, while the milk-chocolate filling keeps the flavour mellow and creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 10g protein, 60g carbs, 33g fat.

The chocolate, cream and egg yolks contribute most of the fat, while sugar, flour and chocolate provide most of the carbohydrates. Eggs, milk, chocolate and cream also supply some protein. Balance a slice with fresh fruit, or serve it after a lighter main course.

The sponge fingers

Airy batter: Whisking the yolks and sugar until pale and doubled, then folding in firm whites, builds the light texture that makes these biscuits suitable for lining a mould.

Careful folding: Add the sifted flour gently with a spatula. Overmixing can deflate the batter and make the piped biscuits flatter.

Piping and baking

Template: Dusting around the templates gives you outlines to follow for the base and biscuit strips. Pipe the fingers close together, with just 1 mm between them, so they join in the oven.

Two dustings: Let the first layer of icing sugar absorb for 5 minutes before dusting again. The recipe gives a 15-minute bake; look for golden biscuits that feel dry on the surface but remain flexible.

Cooking the custard

Temper the yolks: Pour the hot milk in gradually while whisking briskly to combine it smoothly with the yolks and sugar.

Temperature: Stir the custard over medium heat until it reaches 82°C. Keep it moving as it thickens, then pour it over the chocolate so the residual heat can melt it.

Setting the bavarois

Gelatine: Soak the sheets in very cold water, then squeeze them out before stirring them into the chocolate custard. This helps them dissolve evenly.

Whipped cream: Wait until the chocolate custard has cooled before folding in the cream. A gentle fold keeps the mixture light; allow 4 hours in the fridge for it to set.

Assembling the charlotte

Trim: Cut the bottom of the biscuit strips so they are 5 cm high and sit evenly around the ring. Position their rounded sides against the ring, with the sponge disc helping to hold them in place.

Serve: Keep the ring on the serving plate while the filling sets, then decorate the top with chocolate pearls or shavings. The biscuit edge makes the dessert easy to portion at the table.

What to serve alongside

Fruit: Serve slices with fresh berries or a few orange segments for a bright contrast to the milk chocolate.

Coffee: A small coffee or unsweetened tea works well alongside the sweet, creamy filling. Keep other accompaniments simple so the chocolate remains the focus.

Recipe notes & tips

• Use a template so the biscuit base and finger strips fit the cake ring neatly.
• Whisk the egg whites to firm peaks, but stop before they become dry and grainy.
• Fold the flour in gently to keep the sponge batter airy.
• Stir the custard continuously as it heats and use a thermometer to check for 82°C.
• Let the chocolate custard cool before folding in the whipped cream.
• Chill the assembled charlotte for the full 4 hours before serving.

Variations

• Darker chocolate: Use dark chocolate for a more intense, less sweet-tasting filling.
• Citrus note: Add finely grated orange zest to the chocolate custard for a fragrant variation.
• Berry topping: Arrange fresh berries on top just before serving.
• Chocolate finish: Scatter chocolate shavings over the set bavarois for a simple decoration.
• Coffee flavour: Stir a little strong coffee into the warm chocolate custard for a mocha-style filling.

Common mistakes to avoid

• Deflated batter: Fold the whites and flour in gently so the sponge stays light.
• Crowded biscuits: Leave 1 mm between piped fingers so they can join without becoming a solid, uneven mass.
• Overbaked sponge: Check at 15 minutes; the biscuits should be golden, dry to the touch and still flexible.
• Lumpy custard: Pour the hot milk in gradually while whisking the yolks briskly.
• Split or overcooked custard: Stir constantly over medium heat and stop at 82°C.
• Loose filling: Fold the cream into cooled custard and give the charlotte the full 4 hours to set.

How to store

Keep the charlotte covered in the fridge and eat it within 2 days. Serve chilled; reheating is not suitable for this set cream dessert.

Frequently asked questions