The CHARLOTTE CHOCOLATE AND RASPBERRIES is an indulgent dessert, simple to make yet very pretty, which can be offered as an after-dinner dessert, as a birthday cake for a child with a sweet tooth or, if you’re in the right spirit, also as a Valentine’s Day dessert to make the evening with the person who captured your heart joyful and unforgettable.
What makes this cake special is the very creamy chocolate mousse, placed on a base of pavesini and surrounded by a true corolla of these little biscuits, which add a crunchy and extremely pleasant element, also thanks to the not excessive amount of sugar that balances the creams. As decoration, piped dollops of whipped cream and plenty of raspberries offer that tart and aromatic note that, as you know, pairs wonderfully with chocolate. In short, with a few effortless steps you’ll have a dessert that’ll make you lick your lips…
SEE OTHER DELICIOUS CHOCOLATE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6-7 servings
- Cooking methods: No-bake
- Seasonality: All seasons
- Energy 488.71 (Kcal)
- Carbohydrates 23.73 (g) of which sugars 8.14 (g)
- Proteins 6.29 (g)
- Fat 41.02 (g) of which saturated 11.99 (g)of which unsaturated 7.72 (g)
- Fibers 4.80 (g)
- Sodium 62.97 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz pavesini (about 4 packages)
- 3.5 tbsp butter (melted)
- 1.25 cup heavy cream (or sweetened plant-based whipping cream)
- 5.3 oz dark chocolate
- 2 packages pavesini
- 0.33 cup heavy cream (or sweetened plant-based whipping cream)
- 0.4 cup raspberries
- 0.7 oz dark chocolate
Tools
- 1 Pan
- 1 Electric whisk
- Acetate
- 1 Spatula
- Parchment paper
- 1 Piping bag
Steps
Making the CHARLOTTE CHOCOLATE AND RASPBERRIES is really easy and quick.
Place the pavesini in a food processor and grind them until you obtain a fairly fine powder; transfer them to a bowl and add the melted butter. Mix everything thoroughly.
Line the base of a springform pan about 7 in (18 cm) in diameter with parchment paper. Pour in the crushed cookies and, using the bottom of a glass, press them down firmly to compact.
Transfer the pan to the refrigerator and chill the base for 30 minutes.
Place the chocolate in a small saucepan and melt it in a double boiler.
Once completely melted, remove it from the heat and let it cool slightly.
Meanwhile, put the very cold cream into a cold bowl and whisk it with electric beaters. Be careful not to whip it too much, only to soft peaks—the mixture will firm up in the fridge thanks to the chocolate.
Add the chocolate and fold it in thoroughly with a spatula.
Line the sides of the pan with a strip of acetate; alternatively you can use parchment paper. Pour in the mousse and, using a spoon, distribute it evenly and level the surface.
Transfer to the refrigerator and let set for 2 hours.
After two hours, remove the charlotte from the fridge, unmold it and transfer it to a serving plate.
Cover the sides with additional pavesini, pressing them against the chocolate mousse; if you don’t want to use a ribbon to hold them in place, you can fix them with whipped cream.
Decorate the surface of the charlotte with piped dollops of whipped cream, raspberries and shavings of dark chocolate.
