- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Delicious and versatile, this Charlotte cake is a delight that remains creamy and crunchy at the same time. Ideal for parties or as a quick dessert.”
What you need to know
- Fresh and quality ingredients ensure an intense flavor.
- The mixture of chocolate and cream results in an incredibly smooth and crispy cake.
- The assembly method and the replacement of cookies ensure a perfect Charlotte cake.
- The quick preparation allows for the use of ingredients on busy days.
- The versatility of being served at room temperature or chilled.
Ingredients
Main
- 300g of chopped milk chocolate
- 1 package of cornstarch cookies
- 500ml heavy cream
- 1 cup sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 pinch of salt
Instructions
Principal
- Melt the milk chocolate in a double boiler and set aside.
- In a stand mixer, beat the eggs with the sugar until light and creamy.
- Add the vanilla essence and salt, and mix well.
- Incorporate the melted chocolate delicately into the egg cream.
- Add the heavy cream little by little, mixing gently.
- Line the pan with the cornstarch cookies, forming a layer on the side and bottom.
- Pour half of the chocolate mixture over the cookies.
- Repeat the layer of cookies and finish with the remaining chocolate cream.
- Refrigerate for at least 4 hours to set.
- Unmold and serve decorated with chocolate shavings.
Chef's tips
- Keep the temperature of the milk chocolate low to avoid melting it.
- Use fresh eggs for a creamier cookie mixture.
- Drizzle the chocolate cream delicately to avoid thickness.
Variations
- Add fresh fruit filling for a healthier version.
- Add ginger shavings to the cream for a more unusual version.
- Add nuts to the cream for a more intense flavor.
Substitutions
- Substitute the maisena cookies with another type of crispy cookie.
- Using condensed milk instead of heavy cream for a milder flavor.
- Replace the chocolate with semi-sweet chocolate for a milder flavor.
How to store
Let it sit at room temperature for up to 2 days. After that, transfer to the freezer.
Can it be frozen?
- Yes, it can be frozen.
- Divide the cake into portions and freeze individually.
- Thaw for 30 minutes before serving.
What to serve with
- Serve with vanilla ice cream for a more complete appetizer.
- Serve with a hot chocolate tea to complete the experience.
- Serve with a fresh fruit to give a touch of flavor.
Frequently asked questions
Does the cake taste like vanilla?
Yes, vanilla is the ingredient responsible for the vanilla flavor in the recipe.
Can I use skim milk instead of condensed milk?
We do not recommend it, as skim milk can make the cake stickier.
How do I make more servings?
Multiply all ingredients by 4 to get 4 servings.
Will the cake become crispy if I leave it aside longer?
Yes, leaving it longer in the refrigerator makes the cake crispy, but it can make it harder.
How can I make the cake healthier?
Substitute the condensed milk with skim milk or whole milk, and use chicken eggs.
