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.
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. I kept it simple with some dark chocolate shavings.
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.
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