Easy Chocolate Raspberry Charlotte starts with a sponge cake, surrounded by lady fingers and filled with chocolate and raspberry pastry cream. Top it with homemade whipped cream and some fresh raspberries for an amazing treat.
My birthday was last week and I really wanted to try something new. I tried to make a charlotte when I was in high school and failed miserably. I haven’t tried since so this was the time.
So I know you’re looking at this and thinking, “Easy? Is she kidding me? She failed the first time.” With a few tips and some of my streamlining, you’ll find this is much easier than it looks. This time I watched a video for some tips.
If you’ve ever made a sponge cake, homemade pudding and whipped cream, you have all the skills you’ll need to make this. If not, don’t worry. None of those things is hard to make.
The trickiest part of making this is lining the pan with your sponge and the cookies. The first 5 minutes of the culinary school video show how to do this.
The key is to line the pan with plastic wrap first. I didn’t know this the first time I tried to make a charlotte. I lined an Angel Food pan with sponge cake and poured mousse in. And then it all leaked out in the refrigerator. What a mess!
My lady fingers weren’t too rounded so I didn’t cut the ends off like in the video. I just gently lifted my sponge cake and tucked the ends of the lady fingers in. The sponge held the lady fingers up while I made the filling.
I’m a minimalist when it comes to clean up. The fewer bowls the better. So I made one batch of custard for the two flavors. I poured half the hot custard over a chocolate bar to make the chocolate custard. I added seedless raspberry jelly to the half left in the pan.
That leaves just whipped cream. I whipped up one batch of unsweetened whipped cream and folded half into the chocolate custard and the other half into the raspberry custard.
After you pour the two custards into the lined pan you could to get fancy by swirling them together with a knife. I was going for easy so just left the layers.
I put the ingredients for the sweetened whipped cream into the bowl I used for the unsweetened whipped cream. It’s really hot here so I made a stabilized whipped cream. Stabilized whipped cream has some gelatin in it to keep it from deflating in the heat. You can use Cool Whip if you want to save time.
I froze my easy chocolate raspberry charlotte because everything just melts in the heat here. This freezes well so you can easily make it ahead. You can also serve this frozen. Everyone will think it’s an ice-cream cake. Personally, I think it’s nicer thawed because you can taste the flavors better.
Put the mixing bowl and beaters in the freezer for 15 minutes. Put all ingredients in the bowl and whip until stiff peaks form. Spread on top of the cake. Top with fresh raspberries and chocolate sprinkles. Refrigerate or freeze until serving. Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.
Chocolate Sponge Cake
Stabilized whipped cream
Stabilized whipped cream
Serving Size: 1
Amount Per Serving: Calories: 443Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 211mgSodium: 85mgCarbohydrates: 41gFiber: 2gSugar: 23gProtein: 8g
Put the mixing bowl and beaters in the freezer for 15 minutes. Put all ingredients in the bowl and whip until stiff peaks form.
Spread on top of the cake. Top with fresh raspberries and chocolate sprinkles.
Refrigerate or freeze until serving.
Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.