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Hélène Darroze's Charlotte Au Chocolat

A truly decadent chocolate creation, Hélène Darroze's Charlotte au Chocolat combines sponge fingers with a luxurious chocolate mousse. This cake is best prepared the night before to give it plenty of time to rest, making it the perfect dessert for your next dinner party.  

Hélène Darroze’s Charlotte Au Chocolat


Serves 8

For the biscuits:
4 medium egg yolks
1 medium egg
125g granulated sugar
5 medium egg whites
125g sifted wheat flour

For the syrup:
100ml water
100ml rum
100ml orange juice

For the chocolate mousse:
165g 70% cocoa dark chocolate
50g candied ginger
90ml milk
450g whipped cream


1. Preheat the oven to 180°C. To prepare the sponge finger biscuits, start by mixing the egg yolks, the egg and 100g of the sugar together, whisking until the mixture becomes a pale yellow foaming cream and put aside.

2. Next, whisk the egg whites and the remaining sugar into a light mousse. Delicately add half of the mousse, along with the flour, to the egg yolk and sugar mixture and gently fold in with a wooden spoon. Add the rest of the mousse to the mixture and combine.

3. Put the mixture into a piping bag with a simple nozzle, and shape long, oval biscuits onto a baking tray pre-lined with greaseproof paper.

4. Place the baking tray into the pre-heated oven for about 5-8 minutes, or until the biscuits inflate and brown slightly. Remove from the oven and set aside to cool.

5. Heat the water, rum and orange juice in a small pan until the mixture begins to simmer. Remove from the heat and carefully dip the cooled biscuits into the syrup. Use the dipped biscuits to cover the bottom and edges of a cake mould.

6. To prepare the chocolate mousse, melt the chocolate in a bain-marie. Cut the candied ginger into small pieces and place in a separate pan with the milk, and bring to the boil.

7. Make a ganache by adding the hot milk to the chocolate. Combine the ganache with the whipped cream to create a chocolate mousse.

8. Promptly pour the chocolate mousse into the cake mould and use the rest of the biscuits to cover and decorate the top of the cake. Place in the fridge for at least 12 hours.

9. Remove the cake from the mould before serving. For an extra flourish, decorate the top of the cake with raspberries.