Dark Chocolate Charlotte
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This dark chocolate charlotte has become my go to dessert when I want something that tastes like I spent hours in the kitchen but actually comes together in under an hour. The beauty of this recipe is its simplicity. You just mix, bake, and assemble. Dark chocolate is packed with antioxidants that make indulgence feel a little more virtuous, and honestly, that cocoa powder brings such a rich depth of flavor that you really don't need much else. My friends always ask for the recipe, amazed that something this elegant came from my modest kitchen.
Ella x
Ingredients
- 250 gdark chocolate(finely chopped)
- 150 gall-purpose flour
- 200 ggranulated sugar
- 50 gcocoa powder
- 100 gunsalted butter
- 4large eggs
- 100 mlwhole milk
- 10 gsalt
- 150 gdark chocolate chips
- 50 mlheavy cream
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 23cm (9in) springform pan and line the bottom with parchment paper.
Tip: For an extra-glossy ganache, make sure to grease the pan thoroughly.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, and salt.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a large mixing bowl, using an electric mixer, beat the butter until it is creamy.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 4
Gradually add the dry ingredients to the butter, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Beat until just combined.
- 5
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Let the chocolate cool slightly before proceeding.
- 6
Whisk the eggs until they are light and fluffy. Add the vanilla extract and whisk to combine.
Tip: Temper the eggs with the chocolate to create a smooth batter.
- 7
Pour the batter into the prepared pan and smooth the top.
Tip: Tap the pan gently to remove any air bubbles.
- 8
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- 9
To make the ganache, melt the dark chocolate and heavy cream in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Whisk until the ganache is smooth and glossy.
- 10
Pour the ganache over the cooled cake and refrigerate for at least 2 hours or overnight.
Tip: Before serving, slice the cake and dust with cocoa powder or powdered sugar, if desired.
- 11
To serve, slice the cake into individual portions and serve chilled.
Tip: You can also garnish with whipped cream, chocolate shavings, or chopped nuts, if desired.
- 12
Chill the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Tip: This will help the cake to set and become more stable.
Recipe Variations
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