Salted Chocolate Charlotte
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Let me share one of my favorite desserts with you: Salted Chocolate Charlotte. This elegant cake brings together rich dark chocolate with a touch of salty sweetness that keeps everyone coming back for another slice. What I love most is how quick it comes together in just an hour total, making it perfect for dinner parties when you don't want to spend all day in the kitchen. Dark chocolate, the star ingredient here, is packed with antioxidants that make indulging feel a little bit better. Trust me, this showstopper tastes like you spent hours on it, but the simplicity of the process means you'll actually want to make it again and again.
Ella x
Ingredients
- 300 gall-purpose flour(for the cake)
- 100 gunsweetened cocoa powder
- 400 ggranulated sugar
- 4large eggs
- 200 gunsalted butter
- 400 mlheavy cream
- 250 mlsalted caramel sauce
- 200 ghigh-quality dark chocolate(for the ganache)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8in) round cake pan.
- 2
In a medium bowl, whisk together the flour, cocoa powder, and a pinch of salt. Set aside.
- 3
In a large mixing bowl, combine the sugar and eggs. Beat until light and fluffy.
Tip: Beat until pale and creamy.
- 4
Add the butter and mix until combined.
- 5
Gradually add the flour mixture and mix until just combined.
Tip: Don't overmix.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Tip: Let cool in the pan.
- 8
To make the salted caramel sauce, heat the cream in a small saucepan over medium heat until simmering.
Tip: Be careful not to boil.
- 9
Add the caramel sauce and stir until combined. Let cool slightly.
- 10
To make the ganache, heat the cream in a small saucepan over medium heat until simmering.
Tip: Be careful not to boil.
- 11
Remove from heat and add the chocolate, stirring until smooth.
Tip: Add the butter and mix until combined.
- 12
To assemble the charlotte, place a layer of cake in the bottom of the cake pan.
Tip: Top with a layer of salted caramel sauce.
- 13
Repeat the layers, finishing with a layer of cake and ganache.
Tip: Refrigerate for at least 2 hours to set.
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