Mint Chocolate Charlotte

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line a 23cm (9-inch) round cake pan with parchment paper.

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.

   Tip: Remove from heat once boiling begins.

3. 3

   Let the cream mixture cool slightly, then whisk in the egg yolks one at a time.

   Tip: Temper the eggs by slowly pouring the warm cream into the egg yolks, whisking constantly.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the cream mixture and whisk until smooth.

   Tip: Make sure the mixture is free of lumps.

5. 5

   Stir in the dark chocolate, mint leaves, and mint chocolate chips.

   Tip: Let the mixture cool and set at room temperature for about 30 minutes.

6. 6

   Pour the chocolate mixture into the prepared cake pan and smooth the top.

   Tip: Tap the pan gently to remove any air bubbles.

7. 7

   Bake for 25-30 minutes or until the edges are set and the center is still slightly jiggly.

   Tip: Let cool in the pan for 5 minutes before inverting onto a serving plate.

8. 8

   Drizzle with fresh lemon juice and serve chilled.

   Tip: Garnish with additional mint leaves, if desired.

9. 9

   Refrigerate the charlotte for at least 2 hours or overnight before serving.

   Tip: Slice and serve with whipped cream or whipped chocolate, if desired.