Chocolate charlotte

Step 1

Separate the egg whites from the yolks.

Step 2

In a bowl, add the egg yolks. Whisk them until the mixture whitens.

Step 3

Add the previously melted chocolate to the egg yolks. Whisk everything together.

Step 4

Next, add the mascarpone. Whisk until smooth and evenly combined. Set aside.

Step 5

In a second bowl, add the egg whites and a pinch of salt. Beat the egg whites until stiff.

Step 6

Little by little, gently fold the whipped egg whites into the mascarpone/chocolate mixture.

Step 7

Prepare the syrup. In a small saucepan, heat 100 ml of water (the amount for 1 charlotte) with the vanilla sugar. Stir and bring to a simmer.

Step 8

Pour the syrup into a shallow dish. Let it cool before dipping the biscuits in it on both sides.

Step 9

In a tall mold (ours is 18 cm in diameter), covered with cling film, arrange the soaked biscuits on the sides and in the bottom of the mold (domed side facing outwards).

Step 10

Spread a layer of chocolate cream. Then place a second layer of biscuits and chocolate cream on top. Finish with a layer of biscuits.

Step 11

Cover the charlotte with a plate and place it in the refrigerator for at least 4 hours - ideally, make it the day before for the next day.

Step 12

Remove the chocolate charlotte just before serving. Unmold it by placing a large plate on top of the mold, then flip it over sharply.

Step 13

Decorate the charlotte with chocolate shavings, if you have any leftover. Enjoy immediately; it's ready!