Ruby Chocolate Charlotte
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Ever since I discovered ruby chocolate, I've been obsessed with finding ways to use it in desserts, and this Charlotte is absolutely magical. The beautiful pink color alone makes people think you've spent hours in the kitchen, but honestly, the whole thing comes together in just about an hour from start to finish. Plus, the heavy cream in this recipe gives you those wonderful heart healthy fats that actually help with nutrient absorption. What I love most is how simple the technique is and yet how impressive it looks on the table. It's one of those desserts that feels fancy but won't stress you out during preparation.
Ella x
Ingredients
- 250 gruby chocolate
- 200 gall-purpose flour
- 150 gconfectioner's sugar
- 100 gunsalted butter(melted)
- 2 egglarge eggs(separated)
- 60 mlruby chocolate syrup
- 120 mlheavy cream
- 80 ggranulated sugar
- 10 gtartaric acid
- 20 gagar agar
- 40 gruby chocolate shavings
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection setting for even baking.
- 2
Prepare the pastry dough by whisking together flour, confectioner's sugar, and melted butter.
Tip: Make sure the butter is fully incorporated.
- 3
Press the pastry dough into a 20cm round cake pan and bake for 15 minutes.
Tip: Rotate the pan halfway through the baking time.
- 4
Prepare the custard by whisking together ruby chocolate syrup, heavy cream, granulated sugar, tartaric acid, and agar agar.
Tip: Make sure the mixture is smooth and free of lumps.
- 5
Pour the custard into the baked pastry crust and smooth the top.
Tip: Make sure the edges are evenly coated with pastry.
- 6
Refrigerate the charlotte for at least 4 hours or overnight.
Tip: This will allow the flavors to meld together.
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