Chocolate charlotte

recipe

• 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!