Chocolate Charlotte

"Recipe posted in response to a request. This is a very rich cake that is sure to impress your guests. Prep time includes cooling time. A serving is really a very thin slice unless your guests are really hungry (and not worrying about their weight) Recipe given to me by Melissa, a very nice young lady who volunteers at the center where I work."
 
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Ready In:
25hrs 30mins
Ingredients:
10
Serves:
12-24
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ingredients

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directions

  • Line a cookie sheet with parchment paper or use non-stick cookie sheet and make the brownie mix and bake in thin 1/2 inch layer at 350 degrees until done.
  • Cool brownies.
  • Spray a 9 inch springform pan with Pam.
  • Cut brownies to fit bottom and 2 inch high sides (measure) of springform pan.
  • Set aside.
  • Melt chocolate in microwave or double boiler and stir.
  • Remove from heat and add beaten egg yolks slowly, stirring constantly.
  • Dissolve gelatin- sprinkle over cold coffee- let stand 5 minutes and stir into chocolate mixture.
  • Cool 30 minutes.
  • Beat egg whites to form stiff peaks and add sugar and continue to beat.
  • Fold sugar mixture into chocolate mixture.
  • Whip heavy cream to form stiff peaks and fold into chocolate mixture.
  • Pour into brownie shell and cool for at least 24 hours.
  • (Cake can be frozen).
  • Unmold to serve and top with remaining whipped cream.
  • You can put some whipped cream into a piping bag and make swirls around the bottom of the cake or whatever kind of design you fancy.
  • Optional: shave some chocolate on top of whipped cream topping.

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RECIPE SUBMITTED BY

I am a recent widow and am trying to find my way in life without my DH. I am blessed with many great friends and my sister and brothers who I love very much. I love to cook to entertain and feed my friends and family whenever I can. My interests are running, tennis and working out. I have a crazy little cat named Lucy who keeps me entertained - that is her picture you see on my page.
 
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