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I confess. I did just google “Charlotte cake USA”. I just wasn’t sure what you guys called it here or if it was even a thing since I never saw one while roaming the streets of New York. To be fair, we don’t really see those in France either so you guys are forgiven. All jokes aside, this is a wonderful cake, fairly easy and fast to make. The highlight of this recipe is the chocolate mousse by far. IT IS BOMB (literally). The recipe is from Christophe Felder, pastry chef and author of the first pastry book I ever purchased – and still use to this day it’s that great – (click). Like most of his recipes, this one is also straightforward, to the point and with no extra fuss. The result is heartwarming for big and little kids alike…

The biscuit

Separate the yolks from the egg whites and start whisking the egg whites gently at low speed. Gradually increase the speed and when they start to slightly foam up, add 1/3 of the sugar.

Add another third of sugar mid whisking and the last third when the egg whites are almost fully whisked.

Add the egg yolks on the lowest speed setting and let the whisk go around the mixing bow 3 or 4 times at most.

It will not be perfectly mixed together, that’s ok, it’s actually what we want. What’s important here is to not over-mix.

Now working with a rubber spatula add 16g of flour and 25g of cocoa powder previously sifted together.

Mix gently with the rubber spatula going from the bottom of the bowl to the top in circular motions until combined.

Transfer the batter into a pipping bag with a round piping tip (8mm / 5/16 inches).

We need two ladyfinger discs slightly smaller than the diameter of the final cake and classic ladyfingers to go around the cake. The ladyfingers should be 2cm taller than the height of the cake ring you use. I used a marker and the cake ring to draw two circles on the reverse side of the parchment paper. Don’t worry if the discs are too big we will trim them after baking to get rid of the crusty edges.

I also traced lines 7cm apart to guide me when pipping the ladyfingers (the cake ring I used was 5cm tall).

Sift some powdered sugar all over the piped biscuits twice waiting 5 minutes in between. Bake at 350F for 20 minutes or so. To check if it is done, press lightly on the biscuits, it should be crispy just on the outside. The inside should still be soft. Do not over-bake or you will end up with a very very hard biscuit (biscotti) inside and out. When out of the oven, let them cool down completely and using an offset spatula gently get them off the parchment paper. They will be sticky, it is normal. You should be concerned if they come off very easily as this usually is the case with over-baked ladyfingers. You may keep these in an airtight container for a day or two. If keeping longer freeze them.

The vanilla cream

Mix 5g of gelatin with 25g of cold water and set aside. In a saucepan warm up 250g of milk with the vanilla. Meanwhile In a bowl, whisk together 60g of sugar and 3 egg yolks.

When the milk comes close to a boil, pour it onto the egg/sugar mixture while straining it to remove the vanilla beans (while letting the seeds go through). I know, it’s a lot of action at the same time especially because you need to whisk everything so that the milk doesn’t cook the eggs on contact. Ask for someone to help you hold the bowl and if you can’t, strain the milk first before pouring it onto the eggs.

Whisk well and transfer everything back into the saucepan. Put it back on the stove on medium low and cook the cream while continuously stirring with a rubber spatula. Control the temperature with a thermometer and cook to 176F (80C). If you don’t have one, you know it is done when a trace left with your finger stays intact and doesn’t close back up or drips.

Once the cream is cooked, add the gelatin mass. Transfer into a clean bowl, film it and let it cool down at room temperature while we prepare the rest. Now, I know I know, we’re not supposed to let this kind of cream at room temperature because it isn’t sanitary (that’s what is taught in baking schools) but when at home, it is okkkkkk.. Of course, I am not saying you should leave it the whole day unattended but 20 minutes or so really is fine, no one is getting intoxicated. Alternatively you can choose to clean film it and send it to the fridge but watch that it does not get too cold (aka set) or you will have to reheat it to get it to the right consistency before adding the whipped cream and oh hello lumps.

The Assembly (part 1)

While the vanilla cream is cooling on one side of the kitchen counter, prepare the first part of the assembly. The reason being once we’ll have added the whipped cream to the vanilla cream we will need to use it right away. So get one disc of ladyfinger and place it on a serving plate. The disc should be about 2cm (0.7 inch) smaller than the cake ring, reshape it using kitchen scissors if needed.

Place the ladyfingers all around making sure they are snug and tight together.

In a saucepan on medium, bring to a quick boil 75g of sugar, 75g of water and some vanilla extract (beans in my case). Brush the first disc of ladyfinger biscuit with this syrup.

Whisk 200g of heavy cream, it should remain supple, avoid over-whisking as this will make it harder to incorporate to the vanilla cream.

Add 1/3 of the whisked cream to the vanilla cream and whisk gently lifting the mass from the bottom. Now using a rubber spatula add another third and gently mix. Add the last third and finish mixing until just combined.

Pour this cream into the prepared cake so that it is half filled.

Add the other disc of ladyfinger turning it upside down and using a brush, brush it with the syrup. Send to the fridge while we finish the rest of the preparations.

The chocolate mousse:

In the bowl of your stand mixer, whisk on medium speed 3 egg yolks, 1 egg and 70g of sugar until foamy.

Simultaneously, in a small saucepan on medium high, make a sugar syrup with 70g of sugar and 20g of water. Bring this syrup to 121C (249.8F). Once the temperature reaches 118C (244.4F) lower the speed of the stand mixer (this is to prevent the syrup from splashing everywhere when pouring it onto the egg/sugar mix, like it did for me). Pour the syrup steadily and instantly bring the stand mixer to full speed.

Meanwhile, in the microwave, melt 160g of chocolate (70%) making sure to stir it up every 15 to 20 seconds to facilitate a homogenous melting. When the chocolate is at 45C (113F) pour it in the previous mix.

Whisk up 250g of heavy whipping cream to soft peaks.

Add a whisk full of the whipped cream to the chocolate and whisk vigorously. Add 1/3 of the cream and this time using the whisk or a rubber spatula combine the two gently making sure to preserve the lightness of the mousse. Proceed with the remaining of the cream until smooth.

The assembly (part 2)

Pour some of the chocolate mousse almost to the top of the cake and smooth the surface with a small offset spatula.

Melt 100g of chocolate (no need to temper it amen). Pour this chocolate on a stainless steel baking tray (no aluminum) or on a marble surface (even better). Let is set at room temperature or in the fridge for a couple minutes. Before the chocolate has completely set scrape it from top to bottom using a cookie cutter. Decorate the cake with these chocolate shavings.

Let the cake set in the fridge for at least 4 hours. Half a day is better. Remove the cake ring and…

gnomgnomgnom…