Chocolate charlotte
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 250.00 | g | CARTE D'OR Chocolate Mousse 6 x 1kg |
| 250.00 | g | CARTE D'OR Tiramisu 6 x 1kg |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 250.00 | ml | Milk, fresh |
| 125.00 | ml | Water (cold) |
| 125.00 | ml | CARTE D'OR Chocolate Sauce 6 x 2L |
| 40.00 | ml | Brandy |
| 25.00 | g | Nachtmusik |
| 625.00 | g | Boudoir Biscuits, box |
| 20.00 | ml | Cocoa powder |
| 500.00 | ml | Coffee - strong black, made up |
| 250.00 | ml | Cream, sour (15%) |
Preparation
1. Take a 24-25cm springform pan and start dipping the biscuits in the strong black coffee and start building up the sides and bottom of springform pan with boudoir biscuits.
2. Mix all the above ingredients together except for the coffee and biscuits and allow to mix in electric mixer ( kitchen aid for 10-15 minutes until the mixture thickens).
3. Start the layering process, biscuits layer followed by mousse mix and end of with the choc mousse mix. Smooth out the top of the cake with a palette knife.
4. Place in the refrigerator for 2 hours until set.
5. Unmould the cake and dust with cocoa and chocolate curls.
6. Serve with a fruit coulis and fresh mint and half the plate dusted with cocoa.
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