About this recipe:This is a fabulous cool, creamy and chocolaty charlotte with two layers of homemade custard - vanilla and chocolate. Don't be scared of the gelatine. If you prepare it as described on the packet, nothing can go wrong.
200 g sponge fingers
5 sheets unflavoured gelatine
4 egg yolks
1 vanilla bean
250ml whipping cream
250g plain chocolate
75g icing sugar
2 tablespoons brandy
3 sheets gelatine
50g plain chocolate
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Method Prep:1hr › Cook:20min › Ready in:1hr20min
Oven to 180 C / Gas 4.
For the base, beat eggs and sugar until fluffy. Stir in flour and cornflour. Tip into a well greased springform cake tin and bake in preheated oven for 20 minutes.
Remove rim of springform tin. Leave the base to cool and cut off 1cm all around. Cut 1cm off all the sponge fingers. Replace the sides of the cake tin and stand the sponge fingers around it.
For the vanilla cream: Soak the gelatine according to packet instructions. Beat egg yolks and sugar until fluffy in a double boiler. Heat the milk and split open vanilla bean. Pour through a sieve into the egg mixture and stir with a whisk until creamy. Remove from heat and stir, dissolving the gelatine into the hot mixture. Allow to cool.
Whip cream until stiff and fold into the cream. Spread on the base. Cool.
For the chocolate cream: Soak gelatine. Melt chocolate and butter in a double boiler. Separate eggs. Stir in egg yolks, icing sugar and brandy. Dissolve soaked gelatine in them. Allow to cool
Beat egg whites until stiff and fold into the mixture. Spread it over the vanilla cream. Leave to set.
Decorate the cake with grated chocolate and dollops of cream. Chill.