Chocolate charlotte with raspberries

Chocolate charlotte with raspberries

100 Best Cakes and Desserts
Mark Roper

A charlotte is popular at the end of a dinner party. It looks fantastic presented at the table and your guests can choose exactly how much they would like.


Quantity Ingredient
500ml milk
1/2 vanilla pod, split lengthwise
20g powdered gelatine
6 egg yolks
150g sugar
200g dark chocolate, chopped
20 Sponge finger biscuits, or store-bought
500ml cream, whipped until firm
100g dark chocolate, grated
500g raspberries
icing sugar, for dusting


  1. Warm the milk and vanilla in a 3 litre saucepan.
  2. Meanwhile, stir the gelatine into 60 ml cold water.
  3. Using electric beaters, beat the egg yolks and sugar until light and fluffy. Pour the warm milk onto the egg mixture, whisking to combine quickly. Return the custard to the pan and stir continuously over medium heat, tracing a figure eight with a wooden spatula until the mixture coats the back of the spatula. This will take a few minutes. Strain the custard into a heatproof bowl. Whisk in the chopped chocolate until melted. Add the gelatine mixture and mix well, then set the custard aside to cool.
  4. Meanwhile, line the base and side of a 2 litre charlotte mould with the sponge finger biscuits, cutting them to fit.
  5. Fold the whipped cream into the cold chocolate custard. Spoon into the mould (there may be some custard left over) and refrigerate for about 4 hours or until set.
  6. Carefully unmould the chilled charlotte out onto a serving plate, sprinkle with the grated chocolate. Dust with icing sugar and serve with the raspberries.
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