Creamy chocolate mousse surrounded by ladyfingers, this fancy chocolate charlotte cake recipe take a bit of time to make but the end result is worth it.
I remember that my mother used to make this fancy chocolate mousse cake with ladyfingers on special occasions. Unfortunately, I haven’t been able to find her recipe in any of her books or clippings. Just another thing I wish I would have asked her about before she passed. Luckily in today’s world, we have the internet. So when I searched for chocolate mousse cake with ladyfingers I found recipes for something called Chocolate Charlotte Cake.
I also learned that a “Charlotte” is a term for an ice-box cake combined with cookies in a mold. Sure sounds like my mother’s fancy cake.
I set out to buy some ladyfingers and ingredients for chocolate mousse. Using a springform pan I made my very first Chocolate Mousse Cake or Chocolate Charlotte cake and brought it to my sister’s house where we were celebrating both her birthday and our sister-in-law’s birthday.
It did take a little bit of time but overall pretty easy and everyone loved it. I loved the fact that you make it a day ahead because it has to set up in the refrigerator for several hours.
Heath Safety Note
This recipe uses raw eggs. You can buy pasteurized eggs in the grocery store if you are worried about possible health risks. This might be a good idea if you have young children, are pregnant, or have anyone with a weakened immune system.
One more thing. I also read that “Charlottes” often are topped with fruit or whipped cream so you can really go to town with embellishments.
Or just keep it simple with some dark chocolate shavings.
P.S. Who doesn’t love a chocolate treat? You can find a delicious and decadent Chocolate Torte, Double Chocolate Chip Cookies and a Salted Caramel Chocolate bar recipe on this blog as well as several other tasty desserts on my Recipes Page.
- 12 oz . semi-sweet chocolate
- 2 cups heavy cream
- 3 dozen ladyfingers
- 1/2 c milk
- 1 1/2 sticks of butter
- 6 eggs separated
- 1/2 c sugar.
- Line a 10 inch springform pan with wax paper.
- Place ladyfingers in the pan with the sugared side facing out. Cut a little of each one so that it's stands nicely in the pan.
- Then line the bottom with more lady fingers, cutting to fit.
- Melt chocolate in a double boiler or microwave.
- Add milk and stir.
- Add butter.
- Add egg yolks.
- In a mixing bowl whip cream.
- Add in chocolate mixture.
- In a third bowl beat egg white until it peaks.
- Add sugar to egg whites and beat for another minute.
- Fold into chocolate mixture.
- Pour into pan and cover with plastic.
- Refrigerate overnight or for at least 4 hours until firm.
- Decorate with chocolate shavings, whip cream puffs or fruit.
Note: This recipe uses raw eggs. You can buy pasteurized eggs in the grocery store if you are worried about possible health risks. This might be a good idea of you have young children, are pregnant, or have anyone with weakened immune system.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 486 Total Fat 38g Saturated Fat 23g Trans Fat 1g Unsaturated Fat 13g Cholesterol 193mg Sodium 162mg Carbohydrates 35g Fiber 2g Sugar 25g Protein 7g