Decadent No-Butter Chocolate Charlotte Cake
Homemade Chocolate Charlotte Cake Recipe Without Butter
Create a stunning Charlotte cake without using any butter! This recipe uses simple ingredients and an easy process, perfect for making a sophisticated dessert for special occasions or everyday enjoyment. Achieve cafe-quality taste and appearance at a lower cost!
Chocolate Charlotte Cake Base- 5 large eggs (room temperature)
- 100g granulated sugar
- 100g cake flour
- 10g cocoa powder
- 20g powdered sugar (to prevent flour from scattering)
Chocolate Mousse Filling- 200g dark chocolate (couverture or 70% cacao content)
- 600ml heavy cream (35% milkfat or higher)
- 200g dark chocolate (couverture or 70% cacao content)
- 600ml heavy cream (35% milkfat or higher)
Cooking Instructions
Step 1
First, carefully separate the egg whites from the yolks. Place the yolks in a bowl and lightly whisk them until smooth.
Step 2
In a separate, clean bowl, whip the egg whites with an electric mixer. Gradually add the sugar in three additions – before whipping, midway, and just before stiff peaks form – to create a firm, glossy meringue. The meringue should hold its shape and not fall out when the bowl is inverted.
Step 3
Gently fold the whisked egg yolks into the stiff meringue using a spatula. Mix carefully to maintain the volume of the meringue, creating a smooth batter.
Step 4
Sift the cake flour and cocoa powder (sifted twice beforehand) over the batter. Using a spatula, gently fold them in until just combined and no dry streaks remain. Be careful not to overmix, as this can result in a tough cake sponge.
Step 5
Transfer the batter into a piping bag. Pipe two 15cm circles and several 9cm long strips onto baking sheets lined with parchment paper.
Step 6
Bake in a preheated oven at 180°C (350°F) for about 10 minutes. The cakes are done when a skewer inserted into the center comes out clean.
Step 7
Once baked, remove the cake sponges from the oven and let them cool completely on a wire rack. Carefully trim the cooled cake sponges to fit the height and circumference of your Charlotte mold.
Step 8
To make the chocolate mousse, finely chop the dark chocolate. Gently heat 100ml of the heavy cream in a saucepan until it just begins to simmer, then pour it over the chopped chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth, forming a ganache. Ensure there are no lumps.
Step 9
Whip the remaining 500ml of heavy cream until soft peaks form. Gradually pour the cooled chocolate ganache into the whipped cream, mixing gently until you achieve a smooth, rich chocolate mousse.
Step 10
Line the inside of your Charlotte mold with the piped strip cake pieces, and place a round cake base at the bottom. Pour about half of the chocolate mousse into the mold. Chill in the refrigerator for about 1 hour, or until the mousse has set slightly.
Step 11
Once the first layer of mousse has set, pour the remaining chocolate mousse on top and smooth the surface. Decorate as desired with chocolate shavings, fresh berries, or mint leaves to complete your No-Butter Chocolate Charlotte Cake. Chill thoroughly in the refrigerator before serving.
