RASPBERRY & CHOCOLATE CHARLOTTE
Servings
8
Prep Time
25 minutes
Calories
489
Charlotte Cake is a cake which is lined with sponge fingers and then filled with a flavoured mousse or custard. Our recipe is a beautiful combination of raspberry and chocolate which you can make with regular or plant-based cream. A super easy, no-bake cake which is sure to impress, this showstopper is great to whip up for impromptu guests.
Mon Dessert
Ingredients
40g sachet caster sugar
85g sachet caster sugar
4g sachet Agar Agar
55g sachet Rainforest Alliance Vegan Dark Chocolate drops
55g sachet Rainforest Alliance Vegan Dark Chocolate drops
200g sponge fingers
5g raspberry powder
5g raspberry powder
Mon Dessert Ribbon 75cm length
250ml whipping cream very cold
Fresh raspberries (optional
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Jigsaw mould
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Palette knife
Ingredients included
Ingredients you will need to add
Recommended equipment to add
Directions
Instructions
Empty the contents of your raspberry powder, 40g sugar and agar agar in a bowl. Pour 90ml of warm water into the bowl and stir. It should have the consistency (and fabulous fruity fragrance) of raspberry jam.
Leave to cool in the fridge.
The Cake
Pour the contents of your 85g sugar sachet into a wide bowl and then pour on about 85ml (4tbsp) of boiling water until most of the sugar dissolves. Next, top up with 85ml of cold water and stir.
Find a nice plate on which to present your finished cake on. Take your acetate and form a circle using your sticker. It should have a diameter of about 17.5cm.
Open up your boudoir biscuit packets. Dip one into your sugar syrup for 3 seconds and stand upright against the inside of your circle. Carry on until the sides are covered with biscuit. It can be a balancing act so go slowly and gently. Make sure there are no gaps and if this means squeezing in a final boudoir, do so as it will make the structure robust.
Once you are happy with the sides and you have straightened it up, you can get on with your base. Again dip one boudoir at a time and place at the base of your cake. You will have to break them up so that there are no gaps and you have a solid base layer. You can double up on biscuits in the centre as you will most likely have extra boudoir! Don’t worry this will all be hidden and will still have a beautiful end result.
Assembly
Keep 1 teaspoon of chocolate drops aside for decorating at the end. Empty the rest of your sachets of chocolate in a medium to large non metallic bowl. Pop into the microwave for 30 second bursts, stirring until you have a beautiful glossy tempered chocolate.
Whisk your double cream until you have soft peaks like fluffy clouds. This is easier to do when the cream is cold.
Scoop half your cream into your chocolate and fold it in gently until you have a fairly combined mixture (we like a little bit of marbling!). You want your mousse to remain fluffy, so go easy.
Take out the raspberry compote from the fridge. If too solid add a little spoon of water. Pour it into the rest of the cream and again fold it in gently as with the chocolate mousse.
Finishing off
Layer up your mousses by first pouring in the chocolate and getting it as level as possible in the cake. The back of a tablespoon can help here.
Now pour in the raspberry and pop into the freezer for 10 minutes. If you are not serving straight away, place the cake in the fridge and bring out 15 minutes before serving.
With a sharp knife, take your three reserved chocolate buttons and chop them up roughly. Alternatively you can leave them as is and sprinkle on as buttons.
Take the charlotte out of the freezer and carefully peel off the mould/acetate.
Take your ribbon and tie it around the cake.
Sprinkle on the chocolate shards to decorate, you can also add some fresh raspberries if you have them to hand.
Voila, your beautiful Raspberry and Chocolate Charlotte Cake is finished.
* This treat can be made in advance and put in the freezer if you want to have as a ‘here’s one I made earlier’. Perfect for impromptu entertaining, it also keeps in the fridge for about 3-5 days depending on the date of your cream.
Recipe Video
Recipe Note
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.
*Wash any new equipment that is in contact with food throughly.
Ingredients contained in kit:
Gluten Free Sponge Fingers (Sugar, Potato Flour, Eggs, Corn Starch, Milk Proteins, Emulsifier: Mono And Diglycerides Of Fatty Acids, Rice Flour, Skimmed Milk Powder, Salt, Natural Flavourings, Raising Agent: Ammonium Hydrogen Carbonate), Sugar, Dark Chocolate (24.5%)(Cocoa Mass, Raw Cane Sugar, Cocoa Butter), Raspberry Powder (2.23%), Agar Agar
Allergens: Egg, Milk
*Risk of trace particles from manufacturing of Sesame, Soy, Nuts, Gluten, Peanuts
Nutrition
Calories 489, Fat 33 grams, Saturated Fat 20.3 grams, Carbs 44.6 grams, Sugar 31.6 grams, Protein 3 grams
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