I like to make fuss-free recipes, and this stunning chocolate charlotte is indeed a very easy dessert with a wow-factor. A chocolate mousse filling is combined with red berry compote, and packed into a charlotte – a no-bake cake made with sponge finger biscuits. All you need to do is plan in some time for the cake to set, for the rest it’s easy peasy!
This recipe was filmed for RTL Gusto and aired in November 2024.
For the chocolate mousse:
150g dark chocolate
50g milk chocolate
300ml cream
2 egg whites
20g sugar
a pinch of salt
450g frozen mixed berries
100g sugar
250g sponge finger biscuits
cocoa powder, for dusting
150g raspberries
Serves 8-10 – Overnight refrigeration – Prep: 1h 15min + overnight setting
Put the frozen berries, 2 tablespoons of water and 100g sugar in a saucepan and bring to the boil. Cook uncovered on a high heat for about 15 minutes until it forms a compote, stirring regularly. Crush the thicker fruit with a potato masher so you get a compote without any big bits. Pour into a bowl and set aside to cool for 1 hour.
Finely chop both chocolates.
Pour 150ml of cream into a saucepan and bring to a simmer. Take the cream off the heat and stir in the chocolate until fully melted. Pour into a large bowl and set aside to cool for 30 minutes.
Meanwhile, prepare the base: put the ring of a 23cm Springform onto a nice serving plate (without the bottom). Cut the bottom off most of the sponge finger biscuits so that they are slightly higher the tin. Place them upright all around the sides of the tin. Arrange a layer of sponge finger biscuits on the bottom, crumbling up some of the biscuit trimmings to fill any holes.
Cover the base with the berry compote.
After 30 minutes, whip the egg whites with a pinch of salt until stiff. Put into the bowl with the melted chocolate, but don’t mix yet.
In the bowl used for the egg whites, whip the remaining 150ml cream with the sugar until stiff.
Add the whipped cream to the melted chocolate and the stiff egg whites in the bowl and gently fold through until fully combined.
Pour the chocolate mousse over the base of the springform and refrigerate overnight.
The next day, take the cake out of the fridge, remove from its tin and transfer onto a serving plate.
Dust the cake surface with cocoa powder. Decorate the outer circle of the cake with raspberries and place a few raspberries in the middle.
Serve immediately or refrigerate until needed.
Gudden Owend
Hun geschter Owend är Emissioun gekuckt an wollt mer dat Rezept um Rtl.lu sichen goen. Ech fannen awer neirens eppes. Wär frou wann ech Rezept op letzebuerger Sproch keint kreien. Villmols Merci
Claudine Olten
Moien Claudine, d’Rezept ass hei op Lëtzebuergesch 🙂 https://play.rtl.lu/shows/lb/gusto-de-kulinaresche-magazin/episodes/r/3392489 Léif Gréiss
Moien Anne,
ech wollt d‘Rezpet och op letzebuergesch, kreien den Link net op.
Villmols Merci
Ah jo ech gesi grad. Also hei bei RTL kennt dir drop clicken: https://play.rtl.lu/shows/lb/gusto-de-kulinaresche-magazin/episodes/r/3392489