Chocolate Raspberry Charlotte Cake | Pink Wings
I hope you all have a wonderful Valentine's Day~
I made this mini Charlotte cake for hubby's and my early V-day celebration. He ate a piece the day I made it, then somehow devoured the rest of it the next day! Haha how I wish I could pack it away as well as he can! At least I got to taste test it in order to tell you guys it was really good!
It's a fairly simple recipe. May look like a lot of steps but it's not complicated and can be done as quickly as a good old cheesecake.

So there you are.
Happy day of love, everyone. What are you all up to this long weekend?

P.S. Giveaway going on here.




Chocolate Raspberry Charlotte Cake
Makes two 3-inch mini cakes

Ladyfingers:
  • 2/3 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/8 tsp salt
  • 7 large egg whites
  • 2/3 cup + 2 Tbsp sugar
  • 6 large egg yolks
Chocolate Mousse:
  • 2 Tbsp cocoa powder
  • 5 Tbsp hot water
  • 7 oz milk chocolate, chopped roughly
  • 1.5 cups heavy cream
  • 1 Tbsp sugar
  • 6 oz. raspberries, plus extra for garnish

Directions:

Preheat oven to 350F. Prep two pans lined with parchment paper. On your parchment paper, use a pencil and ruler to draw two 3x13 inch rectangles and 2 circles, tracing the bottom of your mini spring form pans. Flip over the parchment paper so that the pencil is face down.

For the Ladyfingers:

Sift together the flour, cocoa powder and salt. Set aside.

In a large bowl, beat the egg whites until they become foamy. Then gradually add sugar while still beating. Stop when stiff peaks form.

In a medium bowl beat together the egg yolks and sugar until thick and pale in color, about 3 minutes. Fold the yolks into the meringue. Then fold in the flour in 2 additions. 

Pour your batter into a pastry bag fitted with a large round tip. Pipe half inch ladyfingers horizontally in your rectangle guides so that they touch. If desired, sprinkle lightly with cocoa powder. In the circles, start in the middle and then make a spiral until the circle is filled. Bake for 15-18 minutes until they spring back when you touch them. Let cool completely.

For the Mousse:

Combine the cocoa powder and hot water and whisk until smooth. Set aside.

To melt your chocolate, fill a small saucepan with an inch of water. Place it over high heat and bring it to a simmer. Put your chocolate into a heat-proof bowl and place it on top of your saucepan. Stir it while it melts until it is smooth. Remove from heat and set aside while you make your whipped cream.

Pour the heavy cream into a large clean bowl. Beat until it starts to form up. Then gradually add the sugar while still beating, and beat until stiff peaks. 

Add your cocoa powder mixture to the chocolate and whisk. Then add 1/3 of your whipped cream to the chocolate and whisk to combine. Gently fold in the remaining whipped cream.

To Assemble:

Line the sides of your spring form pans with parchment paper so that your ladyfingers won't stick.

Choose the side of your ladyfinger rectangle that you want to be the bottom of your cake, and use a sharp knife to cut about a half inch off so that it will lay flat. Then fit it into the sides of the pans, cutting the edges to fit, if needed. Take the circles and fit them into the bottom of the pans, again trimming if needed. 

Fill the insides with about an inch of mousse. Push your raspberries into the mousse, squeezing in as many as you can. Then fill the rest of the way with mousse, leaving about a half-inch space from the top of your ladyfingers. Refrigerate until set (at least 4 hours), or freeze for about 2 hours then refrigerate leftovers. Garnish with extra raspberries before serving.


Ladyfinger recipe from Martha Stewart. Mousse recipe adapted from Cook's Illustrated via Brown-Eyed Baker.



54 comments

  1. Niceeeee!!!

    http://shareasecretmag.com/

    xoxo

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  2. Love how pretty and delicious this looks!! Your hubby sure is a lucky man to get to be your taste tester :) Happy Valentine's day to you two!!
    Xoxo
    Karen
    http://kensingtonwest.me.uk

    ReplyDelete
    Replies
    1. Thanks Karen! Hope you had a good one too!

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  3. Such a cute cake! I love how you wrapped the lady fingers around the cake in one piece. <3

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    Replies
    1. Thanks! Yes, having it in one piece makes it so easy~~

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  4. This is the most perfect little cake I've ever seen! And it looks deliiiiicious.

    https://forsevenseasons.wordpress.com

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  5. love your blog! this cake is amazing!

    lots of love

    princechic.blogspot.com

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  6. Sounds and looks amazing, just in time for Vday xo

    Jessica
    the way to my Hart

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  7. You're killing me... looks so good!

    www.simplydavelyn.com

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  8. Yum! I'm so impressed you made this, it looks like it came from a bakery!
    XO,

    http://www.heartsofgoldblog.com

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  9. This is one impressive looking little chocolate and raspberry charlotte. Just divine!

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  10. Oh Wow Gina! You know I like mini cakes and this one is cute as a button. I can see why your hubby devoured quicker than I can blink. Will definitely be making this little lovely. http://www.theroadtohoney.com

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    Replies
    1. Haha it's just that he really doesn't eat a ton of sweets so it was unexpected! Thank you!

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  11. This looks incredible! Once more you did an amazing job! I need to learn how to cook like you!
    Melanie @ meandmr.com

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    Replies
    1. Lol it's not difficult to get to my basic level haha

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  12. Wow, this looks so beautiful and delicious! I did a lot of baking over the holidays but haven't made much since, I really need to get back to it!
    Shea Lennon

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    Replies
    1. Oh my goodness, I need to go in the opposite direction! Baking is so fun but sometimes I end up devouring all of my creations by myself!

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  13. Oh my, this must be the cutest little pie I have ever seen! Well done dear and thanks for sharing you recipe. I will definitely try this out!
    XX

    http://www.floortjeloves.com
    http://www.facebook.com/floortjeloves

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  14. Oh my goodness, this looks so amazing! I'm gonna need to workout twice as hard with all these amazing recipes!

    xo
    www.charltonlee.com

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    Replies
    1. Haha I know right?! I actually have been starting to work out twice as hard/much. Controlling food intake is much too hard when you are a food blogger!

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  15. That looks amazing! I would have had it devoured that same day :)
    Hope you had a great weekend!

    Shannon
    Clothes & Quotes

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  16. Yum this is spectacular! I love raspberry + chocolate it's the perfect blend of sweet and sour!! Great recipe Gina! :) xo~ Lena
    www.felinecreatures.com

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    Replies
    1. Oh yes, raspberry and chocolate are classics that I can't resist. Thanks Lena!

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  17. That is the cutest little cake I've ever seen!

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  18. This dessert is so heavenly! I will definitely need to try this recipe!

    Jenna from Visions of Vogue

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  19. This is divine!! Great post!!

    http://www.flauntandcenter.com

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  20. What a cute little cake!!! I can totally see why he ate the rest of it the next day! I'll have to try making it someday :)

    be the plebeian

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    Replies
    1. Haha yup it turned out really well, I was def pleased.

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  21. This looks delicious! Must try!!
    You’re definitely my inspiration!
    Much love, Vanessa
    www.whatwouldvwear.net

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  22. I was drooling over this on IG... yum. Chocolate raspberry is my favorite. It's so beautiful too. Pinning right now! XO -Alexandra

    Simply Alexandra: My Favorite Things

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  23. These photos are so pretty! I want to eat them
    xo
    www.laurajaneatelier.com

    ReplyDelete

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