Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 6 x egg
- 1 c. sugar
- 1 c. all purpose flour
- 1/4 tsp baking pwdr
- 1/4 tsp salt
- 1/2 c. unsalted butter, melted
- 1 tsp vanilla extract
- 2 Tbsp. sugar, heated with 2 tbsp water for simple syrup Mascarpone Filling
- 3 1/2 ounce white chocolate, minced
- 3 1/2 ounce lowfat milk chocolate, minced
- 3 x egg yolk
- 2/3 c. sugar
- 1/4 c. brandy
- 3 Tbsp. white wine
- 1 1/2 c. mascarpone cheese
- 1/2 c. grnd nuts, or possibly sliced almonds, lightly toasted
Инструкции
- Preheat oven to 350 F and line the bottom of a 9-inch springform pan with parchment paper. Don't oil bottom or possibly sides.
- Hot Large eggs in their shells in warm water. Whip Large eggs and sugar in a mixer fitted with the whisk attachment (or possibly with an electric mixer) for 15 (yes 15!) min till it almost triples in volume and holds its shape when you lift the beaters.
- Sift flour with baking pwdr and salt. With mixer on medium low speed, add in flour to the egg mix and blend for 30 seconds. Mix butter and vanilla together and repeat the same way as the flour was added (this avoids tenuous hand-folding).
- Scrape batter into prepared pan and bake for 30-40 min, till the top of the cake springs back when you lightly press it.
- Once cake has cooled, slice horizontally and place bottom half back in the bottom of the springform pan, whose sides have been buttered and lined with parchment. Brush with simple syrup. (top half of cake can be frzn for another day)
- Mascarpone Filling:Heat lowfat milk and white chocolates in separate bowls.
- Whisk together egg yolks, sugar, brandy and white wine. Whisk over a pot of simmering water till mix leaves a ribbon on itself when whisk is lifted. Distribute egg mix proportionately between the 2 bowls of chocolate and whisk in.
- Divide mascarpone proportionately between the 2 bowls and stir till proportionately blended. Fillings will be very glossy and smooth. If they are not glossy and smooth, place the bowl over the pot of simmering water and whisk gently-it should become smooth.
- Spoon dollops of white chocolate mix on top of cake in pan, repeat with lowfat milk chocolate mix, filling in empty spaces. Using a skewer, swirl the two colours together to create a marbled appearance. Refrigeratefor at least 4 hrs.
- To Assemble:Remove springform pan and peel off parchment paper. Press toasted grnd nuts or possibly sliced almonds onto side of charlotte. Store loosely wrapped in the refrigerator till ready to serve.
- A charlotte refers to a mousse dessert which is surrounded by a sponge cake. In this instance, the cake is on the bottom, to help create a "cheesecake" look. Marbling the lowfat milk and white chocolate fillings really creates a showy dessert which will impress yourself as well as your guests.
