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Chocolate Charlotte - from Dailey's restaurant
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Cuisine: Dessert
From the Menu of ... Dailey's Restaurant
17 Andrew Young International Blvd., Atlanta
404-681-3303
Q: I’ve searched high and low for the recipe -- or even one that’s similar -- for Chocolate Charlotte from Dailey’s restaurant and have had no luck. It’s the best chocolate dessert I’ve ever had, so I’m hoping you can do your magic to track it down. -- Pamela Molennor, Acworth
A: The Chocolate Charlotte “has been on the menu since the day we opened in 1981, and it’s always in our top five desserts,” said owner Karen Bremer. “It’s truly decadent.”
As good as the restaurant version is, the home version may be even better. At the restaurant, the mousse filling requires some gelatin to withstand the rigors of a dessert case, but at home, where the charlotte will rest quietly in your fridge, no gelatin is necessary. The result: “It’s actually a little bit lighter and fluffier,” Bremer said.
-- Deborah Geering,
for the Journal-Constitution
NOTE: If you are worried about the uncooked eggs in this dessert, you can use pasteurized, though you will have to beat the egg whites a long time to make them stiff.
Hands on time: 30 minutes Total time: 5 hours Serves: 16
Ingredients:
-
1 family-size (about 18 ounces) package brownie mix, plus the ingredients listed in the instructions
2 (12-ounce) packages semisweet chocolate chips
1/2 cup strong coffee
4 eggs, separated
4 tablespoons granulated sugar, divided
2 cups whipping cream, divided
Instructions:
Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Grease a 9-inch square baking pan, line the bottom with parchment paper, and then grease the parchment paper.
Prepare the brownie mix according to the package directions. Divide the batter between the two prepared pans. Bake 10 to 15 minutes, until the brownies are done but not crispy. Remove from the oven and cool about 15 minutes. Invert the square pan of brownies onto a cutting surface. Slice a 1-inch strip from one end, then cut the remaining brownies into 3 long strips (they’ll each be about 2 1/2 inches wide). Press the 3 wide brownie strips along the inside edge of the springform pan to form a ring. Use a piece of the 1-inch wide strip to fill in the gap. Using kitchen shears, trim the top edge of brownies flush with the top of the pan.
In a microwave-safe dish, melt the chocolate chips and coffee on 50 percent power for 1 minute. Stir, then repeat in 30-second intervals until the chocolate is melted and smooth. Beat the yolks and stir in the chocolate mixture.
With an electric mixer, beat the egg whites with 3 tablespoons sugar until stiff peaks form. Fold into the chocolate mixture. In the same bowl as used for the eggs, beat 1 1/4 cups whipping cream until it holds its shape. Fold into the chocolate mixture. Spoon the chocolate mousse filling into the brownie shell and smooth the top. Chill until firm, at least 4 hours.
Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon sugar until soft peaks form. Remove the sides from the springform pan. Serve the charlotte with the whipped cream.
Prepare the brownie mix according to the package directions. Divide the batter between the two prepared pans. Bake 10 to 15 minutes, until the brownies are done but not crispy. Remove from the oven and cool about 15 minutes. Invert the square pan of brownies onto a cutting surface. Slice a 1-inch strip from one end, then cut the remaining brownies into 3 long strips (they’ll each be about 2 1/2 inches wide). Press the 3 wide brownie strips along the inside edge of the springform pan to form a ring. Use a piece of the 1-inch wide strip to fill in the gap. Using kitchen shears, trim the top edge of brownies flush with the top of the pan.
In a microwave-safe dish, melt the chocolate chips and coffee on 50 percent power for 1 minute. Stir, then repeat in 30-second intervals until the chocolate is melted and smooth. Beat the yolks and stir in the chocolate mixture.
With an electric mixer, beat the egg whites with 3 tablespoons sugar until stiff peaks form. Fold into the chocolate mixture. In the same bowl as used for the eggs, beat 1 1/4 cups whipping cream until it holds its shape. Fold into the chocolate mixture. Spoon the chocolate mousse filling into the brownie shell and smooth the top. Chill until firm, at least 4 hours.
Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon sugar until soft peaks form. Remove the sides from the springform pan. Serve the charlotte with the whipped cream.
Notes:
Total time includes at least 4 hours of chilling time.
Nutrition:
Per serving: 525 calories (percent of calories from fat, 56), 6 grams protein, 56 grams carbohydrates, 3 grams fiber, 35 grams fat (17 grams saturated), 120 milligrams cholesterol, 139 milligrams sodium.
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