Cherry And Chocolate Charlotte Recipe
Cherry And Chocolate Charlotte is a hit recipe among the kids. The dressing of red cherries really makes the Cherry And Chocolate Charlotte a perfect dessert.
Ingredients
1/4 lb butter
1 egg
1/4 cup cane sugar syrup
2 oz all-purpose (plain) flour
Butter, for greasing
7 oz semisweet (plain) chocolate
1/4 cup Kirsch
3 eggs, separated
1 can pitted (stoned) red cherries
22-24 langues de chat
1/2 cup whipped cream
Directions
First make the base: put 2 oz (50 g/2 oz) of butter in a bowl and melt in the microwave oven for 30 seconds on HIGH.
Whisk the egg with a fork.
Add the cane sugar syrup, flour and melted butter.
Beat thoroughly.
Grease the base of a pyrex mold (mould) 9 inches (23 cm) in diameter.
Spoon in the cake mixture and microwave on MEDIUM-HIGH for 5 minutes.
Leave to stand for 5 minutes.
Invert on to a rack and leave to cool.
When the base is completely cool, prepare the filling.
Break the chocolate in pieces, put in a bowl with the remaining butter and melt on HIGH for 2 minutes.
Add the kirsch and the 3 egg yolks to the melted chocolate and mix.
Whisk the egg whites to firm peaks, then fold carefully into the chocolate mixture.
Transfer the cake base to a serving platter.
Drain the cherries and pour 1/4 cup (3 tablespoons) of their syrup over the sponge.
Place a flan ring around the sponge and arrange the langues de chat around the cake but inside the flan case, flat side inward.
Spoon the chocolate mousse on top of the base.
Smooth the surface.
Refrigerate for at least 2 hours.
Whisk the egg with a fork.
Add the cane sugar syrup, flour and melted butter.
Beat thoroughly.
Grease the base of a pyrex mold (mould) 9 inches (23 cm) in diameter.
Spoon in the cake mixture and microwave on MEDIUM-HIGH for 5 minutes.
Leave to stand for 5 minutes.
Invert on to a rack and leave to cool.
When the base is completely cool, prepare the filling.
Break the chocolate in pieces, put in a bowl with the remaining butter and melt on HIGH for 2 minutes.
Add the kirsch and the 3 egg yolks to the melted chocolate and mix.
Whisk the egg whites to firm peaks, then fold carefully into the chocolate mixture.
Transfer the cake base to a serving platter.
Drain the cherries and pour 1/4 cup (3 tablespoons) of their syrup over the sponge.
Place a flan ring around the sponge and arrange the langues de chat around the cake but inside the flan case, flat side inward.
Spoon the chocolate mousse on top of the base.
Smooth the surface.
Refrigerate for at least 2 hours.
