French chocolate Charlotte cake or Charlotte au chocolat is a chocolate lover's dream, made with ladyfingers and rich chocolate mousse. This no-bake dessert offers the perfect combination of crispy spoon biscuits and intense chocolate flavor. It is that good.
Classic French Charlotte cake traditionally features Bavarian cream, a blend of creme Anglaise, whipped cream, and gelatin. Alternatively, Charlotte cakes filled with various mousses, ranging from decadent chocolate to fresh fruit, have gained popularity.
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The introduction of the Tupperware Charlotte mold brought a new variation of Charlotte. Its filling is comprised of French fromage blanc and dried fruit.
It may surprise that the French chef Marie-Antoine Carême, credited with the invention of the Bavarian cream, also created another dessert - the Charlotte Russe. It was during his service under Czar Alexander I that this culinary masterpiece was born.
What's chocolate Charlotte cake?
Chocolate Charlotte or Charlotte au chocolat is a French molded dessert made with spoon biscuits (biscuits à la cuillère) or boudoir (aka champagne biscuits and ladyfingers) and filled with chocolate mousse.
It is often known as chocolate Charlotte Russe or chocolate Charlotte mousse.
Chocolate Charlotte cake recipe
- Charlotte dessert is one of the most famous French desserts worth making.
- This chocolate treat is perfect for birthdays, Valentine's Day, Christmas, or other celebrations.
- Its creamy chocolate mousse is gelatin-free and is made with tempered eggs when hot sugar syrup is added to the mixture of egg yolks and whole eggs. This sets it apart from French chocolate mousse made with raw eggs.
- This Charlotte cake recipe is easy and quick. Without baking, this delicious dessert is made with store-bought ladyfinger cookies.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Dark chocolate Opt for very bitter dark chocolate to make this Charlotte recipe. The higher the percentage of cocoa in dark chocolate, the richer the taste and the darker color of the dark chocolate mousse will be. Choose dark chocolate with at least 70% cocoa, 85-90% preferably.
- Eggs: The recipe calls for large eggs and egg yolks. Separate the egg whites from the yolks with an egg separator while the eggs are chilled. Then let them stay on the counter to get to room temperature.
- Sugar: Use granulated or caster sugar interchangeably. Don't decrease the amount of sugar that brings the texture to the mousse and compensates for the bitterness of dark chocolate.
- Cream: Opt for heavy cream or heavy whipped cream with at least 30% fat content for the best results.
- Ladyfingers: Although authentic French Charlotte cake typically uses biscuits à la cuillère, soft-style ladyfingers, this chocolate Charlotte recipe can be made with classic dry ladyfingers. Alternatively, homemade ladyfingers can be prepared for an added personal touch.
- Vanilla extract is used to flavor the soaking syrup. Replace it with Grand Marnier, Kirsch, or dark rum, or omit it to make the dessert kid-friendly.
Recipe variations
- Ladyfingers: Create a delectable chocolate Charlotte by first dipping the sugared side of classic ladyfingers in melted chocolate, then elegantly lining the Charlotte mold (dipped side outwards). It is imperative to allow the chocolate to solidify.
- Chocolate: Play with different types of chocolate (white, dark, or milk chocolate) and cocoa percentages. For a richer chocolate experience, choose dark chocolate with 100% cocoa.
- Chocolate mousse layers: Try creating a duo of chocolate mousses - rich milk and decadent dark chocolate - meticulously layered and divided by tender ladyfingers.
- Add-ins: Infuse chocolate mousse with the zesty tang of chopped orange peels or add a crunchy layer of crushed caramelized hazelnuts.
- Decoration: Sprinkle fine chocolate shavings or elegant chocolate curls on the top of Charlotte. Or add some fruit to bring a little freshness to the dessert. Finally, wrap it with a pretty ribbon and elegantly tie a knot.
How to make chocolate charlotte
Making chocolate Charlotte russe involves a few simple steps: making sugar syrup, lining a cake ring or Charlotte mold, making chocolate mousse, and assembling the dessert.
Step 1. To make sugar syrup, combine the sugar and water in a small saucepan and bring to a boil. Remove from the heat, add vanilla extract or another flavoring, and let it cool to room temperature, then refrigerate.
Step 2. To prepare Charlotte mold, place an 8-inch (20 cm) cake ring (springform pan or mousse cake mold) on a serving plate or a cake board.
Step 3. Cut about 20 ladyfinger biscuits at the base to be 2.5 inches (6.5 cm) high using a serrated knife.
Step 4. Place lady fingers around the edge of the cake ring, the sugared side towards the mold (photo 1).
Step 5. Pour the cold syrup into a deep plate. Dip biscuits, one at a time, on both sides, counting to 3 to ensure that they do not oversoak.
Step 6. Arrange dipped cookies in the bottom of the pan, sugared side up. Try to fill the gaps between cookies, cutting them into pieces.
Step 7. To make chocolate mousse, chop dark chocolate with a knife or use a food processor.
Step 8. Place chocolate in a heat-proof large bowl and bring over a bain-marie or water bath. Melt chocolate, stirring occasionally with a wooden spoon, then let it cool on the counter (photo 2).
Pro tip: Alternatively, use a double boiler or a microwave to melt chocolate at 30 seconds intervals on 30% power.
Step 9. Place whole eggs with egg yolks in a mixing bowl and beat with a hand whisk until frothy.
Step 10. At the same time, pour water with sugar in a small saucepan and bring over medium-high heat. Cook the sugar syrup until 250°F (121°C), checking the temperature with a cooking thermometer.
Step 11. Pour the hot syrup over the eggs, whisking constantly, and beat until the mixture whitens, doubles in volume, and cools completely (photo 3).
Step 12. Add the melted chocolate in 3 additions and gently mix with a rubber spatula, lifting the mass until you obtain a nice homogeneous foam (photo 4).
Step 13. Place cold heavy cream in the bowl of a stand mixer fitted with a whisk attachment (you can use a hand mixer) and whip the cream until soft peaks (not stiff peaks).
Pro tip: Consult the whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 14. Pour the chocolate mixture into the whipped cream and gently mix with a spatula (photo 5).
Step 15. To assemble the dessert, pour half of chocolate mousse into the prepared mold. Add a layer of dipped cookies with a flat side up.
Step 16. Pour the remaining mousse and smooth it with a spatula or the back of a spoon (photo 6). Refrigerate Charlotte for 4-6 hours, ideally overnight.
Step 17. Make dark chocolate shavings out of the chocolate bar using a small sharp knife, a vegetable peeler, or a specially designed chocolate shaver.
To serve, remove the ring and sprinkle chocolate shavings on top of the mousse. Wrap the dessert with a ribbon for a pretty decorative touch.
Expert Tips
- Soak ladyfinger cookies in sugar syrup quickly to hold their shape and not become soft.
- Don't overwhip the heavy cream. It has to be flexible to be mixed with chocolate and egg mixture.
- Avoid overmixing the chocolate mousse. Instead, gently work from the bottom to the top with a spatula.
- If preferred, use a piping bag filled with chocolate mousse to assemble the dessert.
- To cut the dessert, warm up a knife in hot water, dry it, and slice, cleaning it between each slice.
Storing and freezing
Store chocolate Charlotte in the refrigerator for up to 3-4 days.
Can you freeze chocolate Charlotte? You can freeze it for 7-10 days, ensuring the freezer is set at -13°F (-25°C). Take it out 24 hours before serving it, and let it thaw in the refrigerator.
Recipe FAQ
Charlotte mold is a specially designed pan with slightly flared sides and a fixed or removable hinge to remove Charlotte and other ladyfinger-lined desserts easily. Alternatively, you can use any deep mold with high edges, such as a cake mold or mousse cake ring.
British English sponge fingers or ladyfingers are the same as French boudoirs and Italian savoiardi. They are all dry and egg-based biscuits resembling fingers.
While biscuits à la cuillère are made with egg whites and sprinkled with icing sugar, boudoir biscuits are made with whole eggs and sprinkled with granulated sugar. Boudoir has a softer texture and a slender shape, distinguishing it from the traditional biscuits à la cuillère.
Love Charlotte cakes? Try these next!
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PrintRecipe card
Chocolate Charlotte Cake
Chocolate Charlotte cake is an elegant French dessert that features silky chocolate mousse layered between delicate ladyfingers. This divine dessert is perfect for birthdays and other celebration parties.
- Total Time: 1 hour (plus chilling time)
- Yield: 8 1x
- Category: Cakes
- Method: No-Bake
- Cuisine: French
Ingredients
- 36 ladyfingers
For the soaking syrup:
- ⅓ cup (70 ml) water
- 3 ½ tablespoons (45 g) granulated sugar
- 1 tablespoon vanilla extract
For chocolate mousse:
- 150 g dark chocolate, 85-90% cacao
- 50 g egg yolks (see note #1)
- 50 g egg whites (see note #2)
- 2 tablespoons (30 ml) water
- ⅓ cup (70 g) granulated sugar
- ½ cup + 2 tablespoons (150 g) heavy cream
For decoration:
- 1 oz. (30 g) dark chocolate
Instructions
-
To make sugar syrup, combine the sugar and water in a small saucepan and bring to a boil. Remove from the heat, add vanilla extract or another flavoring, and let it cool to room temperature, then refrigerate.
-
Place an 8-inch (20 cm) cake ring (springform pan or mousse cake mold) on a serving plate or a cake board. Cut about 20 ladyfinger biscuits at the base to be 2.8 inches (7 cm) high using a serrated knife. Place lady fingers around the edge of the cake ring, the sugared side towards the mold.
-
Pour the cold syrup into a deep plate. Dip biscuits, one at a time, on both sides, counting to 3 to ensure that they do not oversoak. Arrange dipped cookies in the bottom of the pan, sugared side up. Try to fill the gaps between cookies, cutting them into pieces.
-
To make chocolate mousse, chop dark chocolate with a knife or use a food processor. Place chocolate in a heat-proof large bowl and bring over a bain-marie or water bath. Melt chocolate, stirring occasionally with a wooden spoon, then let it cool on the counter. Alternatively, use a double boiler or a microwave to melt chocolate at 30 seconds intervals on 30% power.
-
Place whole eggs with egg yolks in a mixing bowl and beat with a hand whisk until frothy. At the same time, pour water with sugar in a small saucepan and bring over medium-high heat. Cook the sugar syrup until 250°F (121°C), checking the temperature with a cooking thermometer.
-
Pour the hot syrup over the eggs, whisking constantly, and beat until the mixture whitens, doubles in volume, and cools completely. Add the melted chocolate in 3 times and gently mix with a rubber spatula, lifting the mass until you obtain a nice homogeneous foam.
-
Place cold heavy cream in the bowl of a stand mixer fitted with a whisk attachment (you can use a hand mixer) and whip the cream until soft peaks (not stiff peaks). Pour the chocolate mixture into the whipped cream and gently mix with a spatula.
-
To assemble Charlotte, pour half of the chocolate mousse into the prepared mold. Add a layer of dipped cookies with a flat side up. Pour the remaining mousse and smooth it with a spatula or the back of a spoon. Refrigerate Charlotte for 4-6 hours, ideally overnight.
-
Make dark chocolate shavings out of the chocolate bar using a small sharp knife or a vegetable peeler. Remove the ring and sprinkle chocolate shavings on top of the mousse. Wrap the dessert with a ribbon for a pretty decorative touch.
Notes
- 50 g egg yolks are approximately equal to 3 raw fresh egg yolks from large-sized chicken eggs.
- 50 g egg whites are approximately equal to 1 ½ raw fresh egg whites from large-sized chicken eggs.
- Soak ladyfinger cookies in sugar syrup quickly to hold their shape and not become soft.
- Don't overwhip the heavy cream. It has to be flexible to be mixed with chocolate and egg mixture.
- Avoid overmixing the chocolate mousse. Instead, gently work from the bottom to the top with a spatula.
- If preferred, use a piping bag filled with chocolate mousse to assemble the dessert.
- To cut the dessert, warm up a knife in hot water, dry it, and slice, cleaning it between each slice.
Nutrition
- Serving Size: 1 slice
- Calories: 436
- Sugar: 24.3 g
- Sodium: 95 g
- Fat: 20.7 g
- Saturated Fat: 11.5 g
- Carbohydrates: 57.2 g
- Fiber: 2.1 g
- Protein: 8.9 g
- Cholesterol: 214 g
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Luksusowa Kura Domowa says
Hello, thx for this recipe. Can u tell me what size of cake ring we need for it?
Irina Totterman says
It's an 8-inch (20 cm) ring. I added this to the recipe.