Charlotte cake
Ingredients for eight people:
200gr (7 oz) rectangular rich tea biscuits
100gr (3½ oz) sugar
100gr (3½ oz) butter, softened and diced
150ml (5 fl oz) milk
4 eggs
4 tbsp cognac
2 tbsp Cognac
2 tbsp powder coffee
2 tbsp cocoa powder for dusting
Separate the yolks from the whites. Start working the butter, adding a little sugar a the time, when it starts to be creamy. Add one yolk at the time. Dilute the coffee powder in a tablespoon of milk, and add it to the cream. Add the cognac and stir again. Whip the whites until firm and add them as well, one third at the time. Gently stir with a wooden spoon until incorporated.
Take a rectangular casserole. Lay the biscuits on the bottom of a casserole. With a brush, glaze them with milk. Make sure they’re not too wet. Spread some cream on it, then repeat the operation with another layer until you reach the top. Put in the fridge for at least two hours, dust with coffee and/or cocoa powder before serving
Did you know that the recipe for the Charlotte cake is very similar to the one for the tiramisu sponge cake?
Classic Chocolate Ring Cake
ingredients for 4-6 people
200gr (7 oz) dark chocolate
120gr (4¼ oz) flour
150gr (5¼ oz) caster sugar
6 egg yolks and whites separated
90gr (3¼ oz) butter, diced and softened
1 tsp baking powder
3 tbsp rum
a pinch of salt
Directions:
Melt the chocolate on a low heat. Transfer it to a bowl and add 75gr (2¾ oz) of butter, stir until it’s melted. Add the caster sugar and the yolks, one at the time. Add rum, flour and baking powder. Mix until all ingredients are blended.
Preheat the oven at 180° (356°F). Whip the whites until firm. Add them to the mix until the white has disappeared. Grease and dust with flour a cake tin. Bake for 50 minutes.
And in case there is not enough chocolate in here, get yourself a small stainless steel chocolate fountain and start dipping.
