Chocolate charlotte cake with mint

Ingredients for Chocolate charlotte cake with mint

Instructions for Chocolate charlotte cake with mint

To prepare the Chocolate charlotte cake with mint recipe, please follow these instructions:

Whip egg yolks and sugar for medium speed to double size. Place the flour in and turn it gently into the mixture.

Whip egg whites in another bowl until they are very stiff. Whip the sugar and whip it is cool. Turn this into the dough. Fill the dough into a spray bag with a slippery loaf.

Coat a baking sheet with baking paper. Spray the dough into bars of 9 x 1 1/2 cm with a little distance between them (the dough can not stand. It must be baked immediately after it is made). Now aim for a thin layer of flour. Bake the biscuit sticks in the oven on the second row at 180 ° C for 10-12 minutes. And chill them off on a baker.


Cut a piece of baking paper to fit the bottom of a charlotte shape (2 1/2 liter). Put the long biscuit sticks all the way around the edge.

Rinse the mint leaves. Bring them on a frying pan with the water that is attached. Stir the sugar evenly and warm to medium heat with stirring. When it becomes clear and the sugar caramelizes, take it over on a piece of paper.

Bring the chocolate into smaller pieces and melt it in a bowl of water for very low heat. Whip egg yolks and sugar easily and airy. Soak the house blast in cold water for 3 minutes. Turn the water off, pour the house block with boiling water and stir, so that it melts. Pour it into the egg yolk at once. Then stir the melted chilled chocolate together with half the mint leaves. Whip the cream of foam and turn it into the end.

Fill the cake carefully into the mold and make sure the bars are standing. Put the charlotten in the fridge. Turn it on a serving dish and decorate it on top with the remaining mint leaves and possibly. Thin strips of whipped cream.