We just had a family gathering on Sunday and I’ve made two cakes, one of which was this chocolate Charlotte. French Charlotte russe is a cold dessert. The mold is first lined with finger-shaped sponge cake or ladyfingers lightly soaked in syrup. It is then filled with mousse, Bavarian cream, and/or fresh fruits. After half day of chilling the cake will be ready to serve. Preparing two cakes in one morning was too frantic for me so I simplified the cake by filling it up with chocolate mousse only. This chocolate mousse is my all-time favorite. It is so rich and velvety and all my friends who have tried this simply loved it. It contains no added sugar and requires no gelatin. It consists mainly of chocolate and whipping cream so the chocolate flavor really shines through. For the same reason, the quality of the chocolate is super duper crucial here. Couverture chocolate is highly recommend.
星期天是家庭聚會，EC早上一口氣做了兩款蛋糕，其中一款便是朱古力夏洛特蛋糕(chocolate Charlotte)。法式夏洛特蛋糕的傳統做法是先以沾了酒糖液的手指海綿蛋糕或手指餅圍在蛋糕內圈及底部，中間再填入慕絲、Bavarian cream、鮮果等作餡，冷藏半天便可取出享用。一個早上弄兩款蛋糕實在太令人抓狂了，因此EC把製作簡化只做了朱古力慕絲。這個朱古力慕絲是EC的至愛，朱古力味道十分香滑濃郁，嘗過這款蛋糕的朋友無一不讚好。慕絲完全不用加糖或魚膠粉，主要材料為黑朱古力及淡忌廉，可把朱古力的味道完全彰顯出來。正因如此，朱古力的品質十分、十分、十分重要！可以的話請使用調溫朱古力。
The surface of the ladyfingers is too sugary. I didn’t want to add extra sweetness to my cake so I only used them as a border. In between the mousse filling were two fluffy layers of coffee chiffon cake. To prevent the ladyfingers from being too soggy, I usually prepare the mousse filling and chill it until firm. Then I would unmold the cake and arrange the ladyfingers around the sides. I prefer this method as the ladyfingers will stay crunchy.
手指餅上滿佈糖粒，EC不想為蛋糕增甜所以只以手指餅圍邊，慕絲餡之間是兩片鬆軟的咖啡戚風蛋糕。為了保持手指餅的口感，EC一般是先做好慕絲蛋糕，冷藏至凝固後脫模，最後才把手指餅圍上，這樣手指餅不會過軟更加好吃。
I was in such a rush so no pictures were taken this time. Great thanks to my friend Felix who took some nice pictures for us at the gathering. I may update my post with more pictures if I make this cake again. For my other Charlotte cakes with a step-by-step picture tutorial please visit my blog posts Tiramisu Charlotte or Ovaltine Charlotte. For a step-by-step picture tutorial on the mousse cake, please visit my blog post Dark Chocolate Mousse Dome with Lacquer Glaze.
因為時間太傖促所以EC未能拍照，照片是EC的友人Felix在聚會時為我們拍下的，下次再做此蛋糕時EC會補上更多製作過程照片。有關其他夏洛特蛋糕製作過程照片可參考Tiramisu夏洛特蛋糕或阿華田夏洛特蛋糕。有關慕絲蛋糕製作過程照片則可參考黑朱古力慕絲半球蛋糕。
Dark Chocolate Mousse Charlotte
朱古力慕絲夏洛特蛋糕
Makes a 7-inch cake
七寸份量
Ingredients
For the Coffee Chiffon Cake
40 g cake and pastry flour
1/2 Tbsp instant espresso powder
2 large egg yolks
25 g grapeseed oil
25 g milk
1/4 tsp vanilla bean paste or pure vanilla extract
2 large egg whites
30 g granulated sugar
1/4 tsp cream of tartar
For the Dark Chocolate Mousse
10 g unsweetened cocoa powder
50 g hot water
1/8 tsp salt
150 g bittersweet chocolate (58% or higher, I used couverture chocolate)
1/2 tsp vanilla bean paste or pure vanilla extract
270 g whipping cream
For the Chocolate Lacquer Glaze
5 g granulated sugar
20 g water
20 g light corn syrup
15 g unsweetened cocoa powder
20 g whipping cream
15 g water (add to gelatin)
1.5 g (1/2 tsp) powdered gelatin
For the Border
11 – 12 ladyfingers (Biscotti Savoiardi)
Notes: The eggs I use are about 50 g each without shells.
材料
咖啡戚風蛋糕
低筋麵粉 40克
即溶特濃咖啡粉 半湯匙
大蛋蛋黃 2個
葡萄籽油 25克
牛奶 25克
雲尼拿醬或純雲尼拿香油 1/4茶匙
大蛋蛋白 2個
細砂糖 30克
他他粉 1/4茶匙
黑朱古力慕絲
無糖可可粉 10克
熱水 50克
鹽 1/8茶匙
苦甜朱古力 (58%或以上濃度，EC用調溫朱古力) 150克
雲尼拿醬或純雲尼拿香油 1/2茶匙
淡忌廉 270克
朱古力鏡面
細砂糖 5克
水 20克
粟膠 20克
無糖可可粉 15克
淡忌廉 20克
水(加入魚膠粉) 15克
魚膠粉 1.5克(半茶匙)
蛋糕圍邊
意大利手指餅 11至12條
註：EC用的大蛋每隻淨重約50克
Directions 做法
For the Coffee Chiffon Cake 咖啡戚風蛋糕
Please refer to Kahlua and Espresso Chiffon Cake for a picture tutorial.
製作過程圖片可參考咖啡戚風蛋糕
Sift together the flour and espresso powder into a mixing bowl. Mix well and make a well in the center. Add oil, milk, egg yolks and vanilla bean paste to the well and whisk gently until combined.
低筋麵粉及咖啡粉混合過篩放入鋼盆中，將粉往周圍撥成粉牆狀，將油、牛奶、蛋黃及雲尼拿醬倒進粉牆中央，輕手用蛋拂攪拌成蛋黃糊備用。
In a clean, separate mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks form. Scoop about one third of the meringue to the yolk mixture and mix well to lighten. Then pour this back to the remaining meringue. Fold gently and thoroughly until homogeneous.
取另一清潔的鋼盆放入蛋白，用電動打蛋器將蛋白打至起泡後加入他他粉繼續打至泡泡變細密，分次加糖打至企身接近乾性發泡，將三分一蛋白霜混入蛋黃糊中充份拌勻，再將麵糊倒入餘下的蛋白霜中用膠刮輕手以切拌方法混合至麵糊成均一的顔色。
Pour batter into 7“ pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake in a 325°F/160°C preheated oven until a wooden skewer inserted into the center of cake comes out clean, about 20 to 25 minutes for my oven. Invert the cake pan and cool completely on a cooling rack before unmolding. Slice cake into two 1/2 inch layers. Keep covered with plastic wrap until ready to use.
將麵糊倒入七寸圓模中，用刮刀抹平麵糊表面，將烤模往枱上輕敲幾下敲出較大的氣泡，放入325°F/160°C預熱焗爐焗至竹籤插入蛋糕中央取出不沾麵糊’，EC家中焗爐約需20-25分鐘，取出倒扣放涼後可脫模，橫切成兩片半寸厚蛋糕片，以保鮮紙蓋好備用。
For the Dark Chocolate Mousse 黑朱古力慕絲
Chill a mixing bowl and the whisk attachment in the freezer for 10 minutes before you start. Mix cocoa powder, salt and hot water in a small bowl until thoroughly combined. Stir in vanilla bean paste. In another bowl, melt chocolate over a pot of simmering water (or in the microwave over medium power). Stir into the first mixture until smooth. Let cool to room temperature.
鋼盆及打蛋器配件預先放冰箱十分鐘雪凍，小碗內放可可粉、鹽和熱水開勻，拌入雲尼拿醬，黑朱古力隔熱水坐溶或放微波爐用中火叮溶，加入可可粉溶液拌至順滑，放涼備用。
With a hand mixer, whisk whipping cream in the chilled mixing bowl until soft peaks form. Fold whipped cream into the chocolate-cocoa powder mixture in two batches until homogeneous.
淡忌廉倒入預先雪凍的鋼盆，以電動打蛋器打至軟身呈軟勾狀，分兩次拌進朱古力糊中，輕手混合至顔色均一。
For the Chocolate Lacquer Glaze 朱古力鏡面
Bloom gelatin by mixing it with water. Let stand for 5 minutes. Warm mixture in the microwave or over hot water until gelatin liquefies
魚膠粉加水拌匀靜置五分鐘後隔水坐溶或叮溶。
Combine sugar, water, light corn syrup, sifted cocoa powder and whipping cream in a saucepan. Cook over low heat to almost a boil (190ºF/88ºC). Remove from heat.
將糖、水、粟膠、過篩可可粉及淡忌廉放小鍋中拌匀，開小火煮至差不多滾(約190ºF/88ºC)後離火。
When mixture has cooled slightly (about 122 to 140ºF/50 to 60ºC), stir in gelatin mixture. Strain mixture to remove any lumps. Let cool.
放至微暖(122至140ºF/50至60ºC)後拌入魚膠溶液，過篩去除顆粒放涼備用。
To Assemble 組合
Wrap bottom of the cake ring with plastic wrap. Trim cake layers into 6 inch rounds (I used a 6-inch cake ring as a cutter). Place a cake layer inside the ring.
慕絲圈底部包上保鮮紙，蛋糕修剪成6寸圓片(EC以6寸慕絲圈印出蛋糕片)，把一片蛋糕放入圈內。
Pour half of the mousse over the cake layer (I used a piping bag to pipe mousse around the sides of the cake). Smooth top with an offset spatula. Place another cake layer over the mousse while pressing down slightly. Spread remaining mousse over the cake layer. Smooth top then tap ring against the kitchen counter to get rid of air bubbles. Refrigerate until mousse has set.
把一半朱古力慕絲倒入(EC用唧袋把慕絲填滿蛋糕邊)，抹平表面後放上另一蛋糕片並輕輕壓實，把餘下慕絲倒進模中，抹平後將圈往枱上拍幾下震掉大氣泡，放入雪櫃冷藏至慕絲凝固。
Remove chilled cake from the fridge and pour the chocolate glaze over. Return to the refrigerator and chill until glaze has set. Transfer cake to a cake board and release cake by gently warming the sides of the ring. Cut ladyfingers in half then arrange them around the sides of the cake, sugary side facing out. Wrap a ribbon around the bottom of cake. Decorate with fresh fruits. Keep refrigerated until ready to serve.
取出已凝固的蛋糕，倒上朱古力鏡面，再次放回雪櫃冷藏片刻至凝固，取出蛋糕放在蛋糕咭紙上，用風筒吹暖慕絲圈後脫模，把手指餅切半後圍在蛋糕邊(有糖的那邊朝外)，綁上絲帶並放上生果裝飾，保持冷藏，食用前才取出。
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