Chocolate Charlotte Cake (Charlotte au Chocolat)

Quick Summary: Chocolate Charlotte cake (charlotte au chocolat) is a no-bake French dessert of ladyfingers arranged around a rich, gelatin-free chocolate mousse, then chilled until set. It slices cleanly, needs no oven, and is ideal for birthdays and celebrations.

What is chocolate Charlotte cake?

Chocolate Charlotte, or Charlotte au chocolat, is a classic French dessert made with ladyfingers (or spoon biscuits) and filled with rich chocolate mousse. It is also known as Chocolate Charlotte Russe.

Traditional Charlotte cakes are filled with Bavarian cream, a blend of crème anglaise, whipped cream, and gelatin, but chocolate, fruit, and other mousse fillings have become popular variations. The dessert traces its origins to French chef Marie-Antoine Carême, who is also credited with creating the Charlotte Russe.

Are the eggs in chocolate Charlotte cake cooked?

The eggs are not fully cooked, but they are gently pasteurized. As you whisk the egg yolks and whole eggs, you pour in a hot sugar syrup, which heats the mixture and helps make the eggs safe to eat, unlike a classic mousse made with raw eggs. This technique also gives the chocolate mousse its smooth, stable texture.

If you prefer extra peace of mind, use pasteurized eggs, and always keep the finished chocolate Charlotte chilled in the refrigerator. Serve it to healthy adults rather than very young children, pregnant women, or anyone with a weakened immune system.

Why you'll love this recipe

• No baking needed. This chocolate Charlotte comes together with store-bought ladyfingers and a stovetop mousse, so you never have to turn on the oven.
• Silky, gelatin-free mousse. The chocolate filling is set with tempered eggs and hot sugar syrup instead of gelatin, giving it a light, creamy texture unlike French chocolate mousse made with raw eggs.
• A true showstopper. The ring of ladyfingers and a tall dome of chocolate mousse make an elegant centerpiece for birthdays, Valentine's Day, or Christmas.
• Make-ahead friendly. The dessert needs to chill and firm up, so you can assemble it a day in advance and unmold before serving.
• Classic French technique. You get to master one of the most famous French molded desserts at home, with clear step-by-step instructions.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Dark chocolate: Choose very bitter dark chocolate for this Charlotte recipe. The higher the cocoa percentage, the richer the taste and the darker the mousse will be. Choose dark chocolate with at least 70% cocoa, preferably 85-90%.

• 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 sit on the counter to reach room temperature.

• Sugar: Use granulated or caster sugar interchangeably. Don't reduce the sugar; it gives the mousse texture and balances the bitterness of dark chocolate.

• Cream: Use heavy cream or heavy whipped cream with at least 30% fat for the best results.

• Ladyfingers: Although authentic French Charlotte cake typically uses biscuits à la cuillère (soft-style ladyfingers), you can make this chocolate Charlotte recipe with classic dry ladyfingers. Alternatively, you can make homemade ladyfingers for an added personal touch.

• Vanilla extract flavors the soaking syrup. Replace it with Grand Marnier, Kirsch, or dark rum, or omit it to make the dessert kid-friendly.

Equipment

• 8-inch (20 cm) cake ring, springform pan, or Charlotte mold
• serrated knife
• heatproof bowl for the bain-marie
• wooden spoon
• hand whisk
• stand mixer or hand mixer
• cooking thermometer
• rubber spatula
• small saucepan
• vegetable peeler or chocolate shaver

How to make chocolate Charlotte

Making chocolate Charlotte 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 the 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 2.8 inches (7 cm) high using a serrated knife.

Step 4. Place ladyfingers 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. Fill the gaps between the cookies by cutting them into pieces. 

Step 7. To make chocolate mousse, chop dark chocolate by hand or in a food processor.

Step 8. Place the chocolate in a heat-proof bowl and set it over a bain-marie (water bath). Melt the 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-second 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 the water and sugar into a small saucepan and bring to medium-high heat. Cook the sugar syrup until it reaches 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, gently mixing with a rubber spatula and 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 (or use a hand mixer) and whip until soft peaks form (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 the chocolate mousse into the prepared mold. Add a layer of dipped cookies, 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 over the mousse. Wrap the dessert with a ribbon for a pretty decorative touch.

Expert Tips

1. Soak ladyfinger cookies in sugar syrup briefly to retain their shape and prevent them from becoming soft. 
2. Don't overwhip the heavy cream. It needs to be flexible enough to mix with a chocolate-and-egg mixture.
3. Avoid overmixing the chocolate mousse. Instead, gently work from the bottom up with a spatula.
4. If preferred, use a piping bag filled with chocolate mousse to assemble the dessert.
5. To cut the dessert, warm up a knife in hot water, dry it, and slice, cleaning it between each slice.

Recipe variations

• Ladyfingers: Make a richer chocolate Charlotte by first dipping the sugared side of classic ladyfingers in melted chocolate, then lining the Charlotte mold (dipped side outwards). Let the chocolate set before assembling.

• Chocolate: Experiment with different types of chocolate (white, dark, or milk) and cocoa percentages. For a richer chocolate experience, choose dark chocolate with 100% cocoa.

• Chocolate mousse layers: Try a duo of chocolate mousses, rich milk and dark chocolate, layered and divided by tender ladyfingers.

• Add-ins: Infuse chocolate mousse with the tang of chopped orange peels or add a crunchy layer of crushed caramelized hazelnuts.

• Decoration: Sprinkle fine chocolate shavings or 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 tie a knot.

Storing & freezing

Store chocolate Charlotte in the refrigerator for up to 3-4 days. You can freeze it for 7-10 days, as long as the freezer is set to -13°F (-25°C). Take it out 24 hours before serving it, and let it thaw in the refrigerator.

Recipe FAQ

What is chocolate Charlotte Russe?
Chocolate Charlotte Russe is another name for this dessert. It refers to a molded cake in which ladyfingers line the sides, and a rich chocolate mousse or cream fills the center; it is then chilled until set. The names chocolate Charlotte, chocolate Charlotte cake, and chocolate Charlotte Russe are used interchangeably.

Is chocolate Charlotte cake no-bake?
Yes. This is a no-bake dessert, so no oven is needed. You melt the chocolate, whip the mousse, dip and arrange the ladyfingers, then chill the assembled Charlotte for at least 4 to 6 hours (ideally overnight) until firm enough to slice.

Is chocolate Charlotte the same as chocolate lady finger cake?
Essentially, yes. A chocolate ladyfinger cake describes the same idea: ladyfinger biscuits (boudoirs or biscuits à la cuillère) arranged around a chocolate filling. This Charlotte uses store-bought or homemade ladyfingers and a gelatin-free chocolate mousse.

Can I make chocolate Charlotte cake ahead of time?
Yes, and it is best made ahead. Assemble it a day before and refrigerate overnight so the mousse sets and the flavors meld. It keeps for 3 to 4 days in the fridge, or you can freeze it for 7 to 10 days and thaw it in the refrigerator 24 hours before serving.

What is a Charlotte mold?
A Charlotte mold is a specially designed pan with slightly flared sides and a fixed or removable hinge that makes it easy to remove Charlotte and other ladyfinger-lined desserts. Alternatively, you can use any deep mold with high edges, such as a cake mold or mousse cake ring.

What is the difference between French boudoirs and ladyfingers?
British English sponge fingers or ladyfingers are the same as French boudoirs and Italian savoiardi. They are all dry, egg-based biscuits that resemble fingers.

What is the difference between biscuits à la cuillère and boudoir?
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 biscuits have a softer texture and a slender shape, distinguishing them from traditional biscuits à la cuillère.

Love Charlotte cakes? Try these next!

• Pear Charlotte Cake
• Strawberry Charlotte
• Lychee Cake With Pink Biscuits
• Red Fruit Charlotte

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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.