Charlotte au Chocolat

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“The perfect chocolate dessert; very rich. Must make at least 8 hours prior to serving. Very simple to make - please use the best chocolate you can afford - I use Callabeut, but you could use Lindt, Ghirardelli, Sharffenberger, etc. Will impress your friends...”

Ingredients Nutrition


  1. In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp.
  2. rum and oil.
  3. Stir until smooth; cool.
  4. One by one add the yolks to the cold melted chocolate, beating with a wire whisk.
  5. In a separate bowl, stiffly beat the whties.
  6. Fold the whites into the chocolate.
  7. Leave in a cool place to set.
  8. To assemble the cake: Pour the milk and remaining 2 tsp.
  9. rum into a bowl.
  10. One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan.
  11. Fill with half the chocolate mousse.
  12. Cover with a layer of ladyfingers, then with the remaining mousse.
  13. Finish with another layer of ladyfingers.
  14. Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap.
  15. After unmolding, decorate if desired with swirls of sweetened whipped cream.

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