Strawberry and chocolate charlotte

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 11
Servings 1
Minutes 60


Serving Change
  • 1
    chocolate swiss roll
  • 55
    rum or brandy (or strawberry juice)
  • 22
    granulated gelatine
  • 500
  • 5
    extra-large egg yolks
  • 70
  • 100
    dark chocolate, broken into chunks
  • 5
    vanilla essence
  • 350
    fresh strawberries
  • 250
  • 100
    dark chocolate, melted


1. Grease and line a 22cm spring-form tin. Cut the swiss roll into 6mm slices. Pack the slices onto the base and around the sides of the tin. Drizzle with 30ml rum or brandy.
2. Put the gelatine in a small bowl, add 60ml water and leave to soak.
3. Heat the milk over a medium heat in a saucepan. Once it begins to steam, remove it from the heat and stir in the vanilla essence.
4. Beat the eggs yolks and sugar until thick and light in colour. Stir a little hot milk into the yolks, then stir the egg mixture into the remaining milk.
5. Return the custard to a low heat and stir until thickened. Remove from the heat and add the gelatine, chocolate chunks and remaining rum or brandy. Stir until melted and then set aside, stirring occasionally, until the mixture has cooled down. Finely chop 100g of the strawberries.
6. Whip the cream until soft peaks form. Place the saucepan with the chocolate mixture over a bowl of ice and stir until the mixture starts to set. Remove from the ice and quickly stir in the cream.
7. Spoon half the mixture into the prepared tin. Sprinkle the chopped strawberries over the filling and top with the remaining filling. Refrigerate for about an hour, until almost set, then remove from the fridge. Cut the bottoms off the remaining strawberries and arrange them top down, next to each other to cover the dessert. Return to the fridge for a further two hours or overnight until set. Carefully remove from the tin and drizzle with melted chocolate.

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