Chocolate Charlotte Cake

Step 1

Separate the egg whites from the yolks.

Step 2

Add the egg yolks to a bowl. Whisk until smooth.

Step 3

Add the chocolate (melted & slightly cooled) to the egg yolks. Whisk to combine.

Step 4

Add the mascarpone. Whisk until smooth & evenly combined. Set aside.

Step 5

Add the egg whites & a pinch of salt to a separate bowl. Beat the egg whites until stiff peaks form.

Step 6

Gently fold the whipped egg whites into the mascarpone/chocolate mixture.

Step 7

Prepare the syrup. In a small saucepan, heat 1/2 cup water (for 1 cake) with the sugar & vanilla extract. Stir & simmer until the sugar fully dissolves.

Step 8

Pour the syrup into a shallow dish. Let cool before briefly dipping the ladyfingers in it on both sides.

Step 9

In a baking pan covered with plastic wrap (ours is high-sided, but a regular cake pan is fine too!), arrange the soaked ladyfingers on the sides & in the bottom of the pan (domed side facing outwards).

Step 10

Spread a layer of chocolate cream in the center. Place a second layer of ladyfingers & chocolate cream on top. Finish with a layer of ladyfingers.

Step 11

Cover the cake with a plate & place it in the fridge for at least 4 hrs. Ideally, make it the day before you serve the cake.

Step 12

Just before serving, remove the chocolate charlotte cake from the fridge. To un-mold, place a large plate over the top of the pan & flip it over to release the cake.

Step 13

Decorate the cake with chocolate shavings, if you have any chocolate leftover. Serve & enjoy!