A delicious raspberry and chocolate charlotte – an elegant yet simple dessert. Instead of a fruit mousse, this version features a two-layer Bavarian cream. Light, airy and perfectly set, the cream is surrounded by a ring of ladyfingers, creating a beautiful presentation. It makes a wonderful summer cake. The fresh raspberry flavour pairs perfectly with chocolate, and it’s no surprise that the final result looks just as good as it tastes :).
Ingredients for raspberry chocolate charlotte:
- 250 g Savoiardi (ladyfingers)
- 600 ml milk
- 2 large eggs
- 2 large egg yolks
- 125 g sugar + 1 extra tablespoon
- 20 g powdered gelatine
- 80 ml cold water
- 400 ml double cream, chilled
- 150 g dark chocolate
- 1 tablespoon orange liqueur (e.g. Cointreau) or brandy
- 250 g raspberries + extra fresh raspberries for topping
Prepare a 23 cm cake ring or springform tin. Line the base and sides with baking parchment. Arrange the ladyfingers upright around the sides, trimming the ends if needed so they fit neatly. Chop and melt the chocolate, then set aside.
Place the raspberries, liqueur and extra tablespoon of sugar in a small saucepan. Heat gently until the sugar dissolves and the raspberries break down. Pass through a sieve to remove the seeds.
Bloom the gelatine in cold water.
Bring the milk to the boil.
In a mixing bowl, whisk the eggs, egg yolks and sugar until pale and fluffy. Gradually pour in half of the hot milk, whisking constantly. Return the mixture to the saucepan with the remaining milk. Heat gently, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (like a custard). Do not boil. Remove from the heat. Gently heat the gelatine until dissolved, then stir it into the hot milk mixture.
Divide the mixture evenly into two portions: To one, add the melted chocolate and mix until smooth. To the other, add the raspberry purée and mix. Allow both mixtures to cool to room temperature, then chill briefly in the fridge until slightly thickened (but not set – check frequently). Whip half of the cream and fold it gently into the chocolate mixture. Chill briefly until slightly thicker, then pour into the prepared tin and smooth the surface.
Refrigerate until set. Once the chocolate layer is firm, whip the remaining cream and fold it into the raspberry mixture. Chill briefly until slightly thickened, then spread over the chocolate layer.
Refrigerate overnight. The next day, remove from the tin and top with fresh raspberries.
Store in the fridge.
Enjoy!
Recipe source: “Crave, a passion for chocolate”, Maureen McKeon.
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