Chocolate Charlotte With English Cream Recipes

Steps:

• Filling: Place chocolate in a medium heatproof bowl. In a small bowl, sprinkle gelatin over 2 tablespoons milk; let stand until softened, about 5 minutes. In another medium bowl, whisk together egg yolks and granulated sugar.
• Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add one-third of cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly; return to saucepan. Cook over medium heat, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat and stir in gelatin mixture. Strain mixture through a fine-mesh sieve into bowl with chocolate; let stand until softened, 1 minute. Stir until smooth. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Whisk remaining 3/4 cup cream to soft peaks and gently fold into custard. Refrigerate until ready to assemble, up to 1 day.
• Ladyfingers and Cake Layers: Preheat oven to 350 degrees. Using a pencil and ruler, make a template that will be the guide for piping ladyfingers and cake layers: On a piece of parchment, draw two sets of parallel lines spaced 3 1/2 inches apart. On a second piece of parchment, trace three 5-inch circles. Place each piece of parchment, pencil-side down, on an unrimmed baking sheet. Sift together flour and 1/4 cup cocoa into a medium bowl.
• In the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and vanilla on medium speed until frothy. Increase speed to high and gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form, about 3 to 5 minutes. In a separate bowl fitted with the whisk attachment, beat egg yolks with remaining 1/4 cup granulated sugar until thick and pale yellow, about 2 minutes. Gently fold egg-yolk mixture into egg-white mixture, then fold in flour mixture in three additions. Transfer to a piping bag fitted with a 1/2-inch round tip.
• Pipe ladyfingers crosswise onto prepared templates, spacing 1/4 inch apart (you'll need about 16), then pipe cake rounds, starting in center of each circle and spiraling outward until you reach edge of template. Whisk together remaining 1 tablespoon cocoa and confectioners' sugar; sift over cake rounds. Bake ladyfingers and cake rounds until firm and springy, about 14 minutes. Transfer sheets to wire racks; let cool completely.
• Assembly: Place a 6-by-3-inch cake ring on a parchment-lined baking sheet; line ring with a 20-by-3-inch parchment strip to form a collar. Bring rum and granulated sugar just to a boil in a small saucepan, stirring until sugar is dissolved; remove from heat. Place ladyfingers standing upright inside of ring, with domed sides facing out (use just enough to fit snugly). Place one cake layer at bottom of ring. Brush ladyfingers and cake with rum syrup. Pour half of chocolate filling into cake ring and top with a second cake layer. Brush cake with syrup and top with remaining chocolate filling. Top with final cake layer and brush with syrup. Refrigerate until firm, at least 4 hours or overnight.
• Just before serving, whisk cream and confectioners' sugar to soft peaks. Carefully remove charlotte from bottom piece of parchment and transfer, still in cake ring, to serving platter. Remove ring and gently peel off parchment strip. Dollop whipped cream on top of cake and sprinkle with chocolate shavings.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a half sheet pan (18-by-13-inch baking sheet) with parchment paper and spray only the bottom with nonstick cooking spray.
• Roll the almond paste between two sheets of parchment paper into a 9-by-14-inch rectangle; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt and whisk just until foamy. Whisk in the cream of tartar. Slowly add 1/2 cup (100 grams) of the granulated sugar and whisk on high speed until stiff peaks form. (Be careful not to overwhip to the point of dryness or clumping.) Transfer the egg whites to a large clean bowl.
• In the same stand mixer bowl (you needn't clean it), add the egg yolks, vanilla and the remaining granulated sugar and whisk on high speed until the mixture is pale yellow and forms ribbons when you lift the whisk.
• Stir one-third of the egg whites into the yolk mixture. Using a large rubber spatula, gently fold in the remaining egg whites. Sift the cocoa powder over the egg mixture and fold into the batter until just combined. Transfer the mixture to the prepared sheet pan. Using a large offset spatula, spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the cake springs back lightly when touched.
• Sprinkle the confectioners' sugar onto a clean kitchen towel in an even layer. Run a very sharp paring knife along the side of the pan and release the cake. Invert the cake onto the towel and remove the parchment.
• While the cake is still very warm, place the rectangle of almond paste onto the cake. Using the kitchen towel to help you, roll the cake into a jelly roll and wrap the towel tightly around the cake to keep it in place. Allow to cool completely.
• For the coffee simple syrup: Put the coffee and granulated sugar in a small saucepan and heat, stirring, until the sugar is dissolved. Let cool.
• To assemble the Charlotte Royale: Line a 10-inch metal mixing bowl with plastic wrap so that the plastic wrap hangs over the side. Cut the jellyroll into rounds 1/3 inch thick. Dip the bottom of each round quickly into the coffee simple syrup and use the rounds to line the bowl. Start at the middle and place them packed tightly together soaked-side down. Use 1/2 cup of the cookie crumbs to coat the inside of the rolls in the bowl, pressing gently with your hands to get in between any gaps in the rolls.
• Add 1/2 gallon of the softened chocolate ice cream into the center of the cake-lined bowl, packing it in gently and spreading to even and smooth the top. Add 1/2 cup crushed chocolate wafer cookies in an even layer, then top with the remaining 1/2 gallon ice cream, packing it in gently again and using an offset to spread evenly. Finish with an even layer of the remaining 1/2 cup cookie crumbs. Place in the freezer until firm (at least 4 hours or overnight).
• Trim any overhang from the cake base. Invert onto a serving platter and use the plastic wrap to coax the Charlotte out of the bowl. Remove the plastic wrap. Allow the cake to rest for about 30 minutes in the refrigerator to thaw to a temperature where it can be sliced. Slice and serve immediately.

Steps:

• Cut the chocolate into 1/2-inch pieces and place in a heavy saucepan. Set the saucepan in hot, almost boiling water over very low heat. Add the rum and stir until melted.
• In a small mixing bowl, combine the gelatin and water. Add the mixture to the chocolate and blend well.
• Remove the saucepan from the heat and gradually add the orange rind and the butter, stirring constantly. With a wire whisk, beat in Y cup of the sugar. Add egg yolks one at a time, beating constantly, and let cool. Stir in the cream and blend well. Spoon the chocolate mixture into a bowl.
• Beat the egg whites until soft peaks start to form. Beat in the remaining sugar and continue beating until stiff. Fold the whites into the chocolate mixture.
• Butter an 8-cup Charlotte or pudding mold. Line the bottom and sides with ladyfingers placed close together with the smooth side against the buttered surface of the mold.
• Spoon the chocolate mixture into the mold. Cover the top with the remaining ladyfingers with the puffed side up. Cover with plastic wrap and chill for 6 hours or overnight.
• To unmold, dip the mold briefly in hot water and unmold onto a round serving dish. Pour one-third of the English cream over all, and serve the rest on the side.

Steps:

• Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
• Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
• In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
• Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
• Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
• Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
• Fold the chocolate mixture into the whipped cream until incorporated.
• Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
• Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
• Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
• Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
• Enjoy!

Steps:

• In a small saucepan, combine gelatin and 1/4 cup cold water.
• Let stand for 5 minutes.
• Cook and stir over low heat until gelatin is dissolved; set aside.
• In a heavy, small saucepan, cook and stir chocolate and the 3 tablespoons water over low heat until chocolate is melted.
• Stir in the 1/3 cup whipping cream until smooth.
• Stir in gelatin mixture and remove from heat.
• Cool to room temp, stirring occasionally.
• Line a souffle dish (1 1/2 qt) with plastic wrap.
• Carefully arrange lady finger halves, upright, around the side of the dish; set aside.
• In a chilled large bowl, combine the 1 1/2 whipping cream, powdered sugar and vanilla.
• Beat with chilled beaters on electric mixer on medium speed until peaks form and tips curl.
• Gently fold chocolate mixture into whipped cream mixture.
• Spoon into ladyfinger lined dish; spread top evenly.
• Cover and refrigerate at least 4 hours or until set.
• To serve, invert dish onto serving platter and unmold charlotte.
• Carefully remove plastic wrap.
• Garnish with additional whipped cream and shaved chocolate.