The chocolate and strawberry charlotte is a fresh and delicious dessert, suitable for concluding the lunch of a special occasion.
Typically, a charlotte is a dessert based on bavarian cream (that is, a sort of pudding made with custard) surrounded by ladyfingers. In this recipe, instead of ladyfingers, I used a biscuit base decorated with chocolate.
To make the dessert even more spectacular, I then made chocolate “fans” which I used to decorate the surface of the cake.
Spring is the season of strawberries, let’s use them to make other delicious desserts with this fruit
- Difficulty: Hard
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 12 People
- Cooking methods: Oven, Stovetop
- Cuisine: French
- Seasonality: Spring, Summer
- Energy 485.71 (Kcal)
- Carbohydrates 38.15 (g) of which sugars 21.58 (g)
- Proteins 9.41 (g)
- Fat 33.37 (g) of which saturated 10.49 (g)of which unsaturated 6.35 (g)
- Fibers 5.14 (g)
- Sodium 31.77 (mg)
Indicative values for a portion of 5 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 for the chocolate and strawberry charlotte
- 4 oz oz sugar
- 4 oz oz all-purpose flour
- 3 eggs
- to taste powdered sugar (to sprinkle on the parchment after baking)
- 1 oz oz all-purpose flour
- 1 oz oz sugar
- 1 oz oz egg white
- 1 oz oz butter (softened)
- 0.35 oz oz unsweetened cocoa powder
- 1 ⅔ cups cups heavy whipping cream
- 5 oz oz dark chocolate
- cups milk
- 1.76 oz oz sugar
- 0.42 oz oz gelatin sheets
- 3 egg yolks
- 1 small glass rum
- 7 oz oz strawberries
- 5 oz oz dark chocolate
- cups heavy whipping cream
- 1 tbsp tbsps vanilla confectioners sugar
- 1.76 oz oz strawberries
Tools
- 1 Pan spring-form diameter 8.66 in
- 1 acetate roll
- 1 Spatula serrated
- 1 Baking Tray rectangular 12×16 inches
- 1 Piping Syringe
Preparation of the chocolate and strawberry charlotte
To prepare the chocolate and strawberry charlotte, first, you need to make the biscuit base, starting with the chocolate decoration mixture.
In a bowl, mix all the ingredients for the biscuit base decoration until you obtain a creamy mixture
Spread the mixture onto a 12×16 inches baking tray, lined with parchment paper, and use the serrated spatula to create lines on the surface.
Put the biscuit base decoration in the fridge to cool and meanwhile prepare the batter.
Whisk the eggs with the sugar until you get a very dense foam
Sift the flour into the mixture, stirring gently with a spatula from bottom to top
Take the tray with the decoration out of the fridge, which will have hardened by now, and spread the biscuit base batter on top
Bake the biscuit base in the oven at 350°F for 10-12 minutes and once cooked, while it’s still hot, flip it onto a sheet of parchment paper dusted with powdered sugar
While the biscuit base cools, prepare the bavarian cream to fill the charlotte. Soak the gelatin in cold water and melt the dark chocolate in a bain-marie along with the milk, egg yolks, sugar, and rum. Add the soaked and squeezed gelatin and let the mixture cool at room temperature
When the chocolate cream starts to coat the bowl, whip the cream and gently mix everything with a spatula from bottom to top
Line the bottom of the springform pan with parchment paper and the edge with acetate, then cut strips of biscuit base as high as the mold and place them around the edges with the decorated side facing out
Fill the mold with half of the bavarian chocolate cream
Sprinkle with chopped strawberries
Cover everything with the remaining cream and the biscuit base cut-offs
Let the chocolate and strawberry charlotte set in the fridge for at least 3-4 hours (or you can leave it overnight)
For the decoration, trace a circle the same diameter as the mold on a sheet of parchment paper and divide it into 8 parts. Flip the paper over and use the piping syringe to draw fans with the melted chocolate
Once you have drawn all the fans, put them in the fridge to harden the chocolate
When it is well chilled and set, remove the chocolate and strawberry charlotte from the fridge and decorate it with dollops of vanilla confectioners sugar whipped cream, strawberries, and chocolate fans.
