chocolate indulgence: charlotte

I am not a huge baker but I just love sweets! This recipe was very simple and the result is this ultra indulgent chocolate amazingness! The neat part is that it has no flour! It is very rich and worth every single calorie :) I hope you try it! 


9 oz good quality dark chocolate ( I used Girardeli)
2/3 cup strong black coffee
2 1/4 sticks of unsalted butter and more for the mold
1 cup sugar
4 eggs
cocoa powder to dust ( I used Hershey's unsweetened)

For the chantilly cream:

1 2/3 cups heavy cream
1 1/2 tbsp sugar
3/4 teaspoon vanilla extract

1. Brush a 1-quart mold or Pyrex bowl with melted butter. Line the bottom with the parchment paper ( make sure it is the oven-safe kind) and butter the paper. Chill. Preheat the oven to 350. Pulse the chocolate in a food processor. Put into heavy saucepan, add the coffee, and heat, stirring until smooth. Add the butter and suga, and melt. Bring almost to a boil, stirring well. 

2. Remove the saucepan from the heat and whisk in the eggs, one by one. Whisk well after each addition. The eggs will cook and thicken in the heat of the mixture. Strain into the prepared oven safe bowl with parchment paper.

 Bake the Charlotte

3. Bake for 70 minutes, until a thick crust forms on top. Watching so it doesn't burn. 

Let the charlotte cool in the refrigerator for 24 hrs.

Turn out the Charlotte

4. Run a thin blade knife between the charlotte and the mold, to loosen it.

5. Hold a Serving Plate over the mold, invert, then lift the mold. Peel off the paper. Chill the charlotte, tightly wrap, until ready to serve.

Make the chantilly cream 

6. Pour the cream into a chilled bowl and whip soft peaks. Add the sugar and vanillla, and whip stiff peaks. Serve the charlotte dust with cocoa and with as much cream as you'd like!

Enjoy! Buen Provecho!