Chocolate Charlotte
In a casserole, pour the sugar and a little water (5 or 10 cl). Bring to a boil.
In the meantime, crack the whole eggs in the stand mixer stand mixer recipient.
When the boiling intensity starts reducing, check the temperature with a laser thermometer. When the temperature is 121°C, take the pan away from the heat.
...See the recipe
Serves:
8
Time:
30 min. (+ 12 hours)
Difficulty:
Author: Chef Philippe
29
ratings
0 comments
Ingredients:
14 sponge fingers, 1 disk of génoise sponge cake, 15cl cane sugar syrup, 5cl Rum or Grand-Marnier, 140g sugar, 210g whole eggs, 50cl whipping cream, 375g dark couverture chocolate...
Method
Before starting this Chocolate Charlotte recipe, make sure you have organised all the necessary ingredients.In a casserole, pour the sugar and a little water (5 or 10 cl). Bring to a boil.
In the meantime, crack the whole eggs in the stand mixer stand mixer recipient.
When the boiling intensity starts reducing, check the temperature with a laser thermometer. When the temperature is 121°C, take the pan away from the heat.
...
