All Chocolate Charlotte
All Chocolate Charlotte
Ingredients
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/4 cup (60 ml) cocoa powder, sifted
- 5 eggs, separated
- 3/4 cup (180 ml) sugar
- 1/2 teaspoon (2.5 ml) gelatin
- 1 tablespoon (15 ml) cold water
- 4 oz (115 g) dark chocolate, coarsely chopped
- 3 tablespoons (45 ml) milk
- 1 egg
- 3/4 cup (180 ml) 35% cream
- 3 tablespoon (45 ml) sugar
- 1 teaspoon (5 ml) gelatin
- 1 tablespoon (15 ml) cold water
- 4 oz (115 g) milk chocolate, coarsely chopped
- 3 tablespoons (45 ml) milk
- 1 egg
- 3/4 cup (180 ml) 35% cream
- 3 tablespoons (45 ml) sugar
- 1 cup (250 ml) 35% cream
- 3 tablespoons (45 ml) sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
- 1 cup (250 ml) chocolate curls
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper. On the back of the first parchment paper, trace two 15-cm (6-inch) circles and on the back of the second parchment paper, draw two long 7.5-cm (3-inch) wide strips. Lightly dust the parchment paper with icing sugar to prevent the cookies from sticking.
- In a bowl, combine the flour and cocoa powder. Set aside.
- In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of sugar and beat until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks and the remaining sugar with the electric mixer. With a spatula, gently fold in the meringue and the dry ingredients.
- With a pastry bag fitted with a 1-cm (1/2-inch) plain tip, form two discs of batter on the first baking sheet. On the second baking sheet, shape lady fingers (from 35 to 40) about 7.5 cm (3-inch) long, side by side, touching following the traced lines (no space between each). Bake one sheet at a time for 8 to 10 minutes or until a toothpick inserted in the centre of a cookie comes out clean. Cool completely. Peel off the paper from the cookies with a spatula. Set aside. It is better to make the cookies the day before to let them dry a little. In this case, cover with plastic wrap when completely cooled.
All Chocolate Charlotte