Chocolate Charlotte Cake

recipe

• 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!