PREPARATION: Using 1 mm thick cardboard, cut six 6 x 6 cm squares. On it draw the shape of one butterfly wing and cut it out. This will create a template onto which the mixture will go.
BUTTERFLIES: Preheat oven to 200 ºC.
Mix sugar into egg whites, add sifted flour and stir until smooth. Place 1 teaspoon of mixture in a separate dish and add cocoa powder until mixture is dark.
Place the template (see preparation) on the baking sheet and fill in the centre with the white mixture. Using a flat or palette knife, spread out mixture making sure cut-out wing is filled.
Make 6 wings and then turn template over to make 6 right wings.
Pour cocoa mixture into paper piping bag. Cut off a fine point with a pair of scissors. Pipe two spots of cocoa mixture onto the wing, bake the wings in oven for 6 to 7 minutes, or until light brown.
Remove from oven and place on another plate and set aside to cool.
Melt 20 g chocolate over hot water. Add a little cold water to the chocolate, drop by drop, until a thick consistency is reached.
Place two sosatie sticks 2,5 cm apart and parallel on wax paper. Set wings at an angle onto the sticks. Wings should meet in the centre. Fill a paper piping bag with melted chocolate and pipe head, body and tail onto each. This will join wings and form a complete butterfly.
1. Grease a Swiss roll tin, line with greaseproof paper, and grease again.
2. Combine eggs and sugar over a low heat, stirring constantly until mixture is lukewarm. Remove from heat and, using a hand-held mixer, mix until firm and thick. Fold sifted flour into the mixture and spread evenly on baking tray.
3. Bake in preheated 210 ºC oven until light brown.
4. Remove from oven and sprinkle lightly with sugar. Leave to cool.
5. Turn baked sponge upside down, pull paper off carefully and spread jam evenly over sponge. Roll carefully to a Swiss roll about 4-5 cm in diameter.
6. Place in fridge to set.
7. Chop the pineapple into small pieces, add the pineapple juice, sugar and lemon juice, and boil for 10 minutes. Set aside to cool, add Kirschwasser (cherry liqueur) to taste.
8. Soften gelatine in cold water for 5 minutes.
9. Mix egg yolk and castor sugar in a pot. Bring milk to the boil and pour over the egg and sugar mixture. Stir constantly over a low heat until mixture begins to thicken.
10. Take soft gelatine out of water and together with vanilla, add to the hot mixture. Stir until melted. Leave to cool.
11. Cut the Swiss roll in 5 mm slices and, using small moulds, use 1 slice in the bottom and 4 around the sides.
12. When egg yolk mixture starts to set, add pineapple mixture and fold in the whipped cream.
13. Pour the filling into a piping bag and fill up the moulds to the top. Leave to set for 1 hour before unmoulding.
14. Mix a small quantity of apple jelly with water and bring to the boil. Using a pastry brush, glacé each unmoulded charlotte and place on individual serving plates.
15. Pipe a little cream on top of each and place butterfly on cream.