Chocolate Charlotte

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“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.”
25hrs 30mins

Ingredients Nutrition


  1. 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.
  2. Cool brownies.
  3. Spray a 9 inch springform pan with Pam.
  4. Cut brownies to fit bottom and 2 inch high sides (measure) of springform pan.
  5. Set aside.
  6. Melt chocolate in microwave or double boiler and stir.
  7. Remove from heat and add beaten egg yolks slowly, stirring constantly.
  8. Dissolve gelatin- sprinkle over cold coffee- let stand 5 minutes and stir into chocolate mixture.
  9. Cool 30 minutes.
  10. Beat egg whites to form stiff peaks and add sugar and continue to beat.
  11. Fold sugar mixture into chocolate mixture.
  12. Whip heavy cream to form stiff peaks and fold into chocolate mixture.
  13. Pour into brownie shell and cool for at least 24 hours.
  14. (Cake can be frozen).
  15. Unmold to serve and top with remaining whipped cream.
  16. 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.
  17. Optional: shave some chocolate on top of whipped cream topping.

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