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 lady fingers 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 lady fingers I found recipes for something called Chocolate Charlotte Cake.
I also learned that a “Charlotte” is a term for a 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 of you have young children, are pregnant, or have anyone with weakened immune system.
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Fancy Chocolate Charlotte Cake Recipe
- 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 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.
Recipe NotesNote: 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.