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White Chocolate Raspberry Charlotte

Charlottes make for a very sophisticated dessert presentation. This recipe is no exception with its raspberry swirled vanilla sponge cake dome, filled with velvety white chocolate mousse. However, don’t let appearances fool you - the preparation is surprisingly easy. This cake is best made the day before serving so you can cross it off of your to-do list the day of your event.

Ingredients

Recipe Details

  • Yield: 8-10 Servings
  • Course:
  1. Vanilla Sponge Cake: Preheat oven to 325°F.
  2. In an electric mixer fitted with the whip attachment, whip the egg whites while slowly adding half of the sugar. Continue whipping until the whites are stiff and shinny. Set aside.
  3. In a separate mixing bowl, combine the remaining ingredients, starting with all of the dry ingredients and ending with the wet. Stir to combine and form a smooth batter.
  4. Using a rubber spatula, fold one third of the whipped egg whites into the batter to loosen the mixture before folding the remaining whites into the batter. Fold gently so as to retain as much volume as possible.
  5. Carefully spread the batter into your paper lined 9x13-inch jelly roll pan. Be sure to take your time to spread the batter as evenly as possible.
  6. Bake for about 18-20 minutes. The cake will feel spongy to the touch with a golden brown surface.
  7. Allow cake to cool for about 5 minutes. Loosen the edges of the cake with a knife and invert onto a clean tea towel. Remove the paper lining and gently roll the cake starting from the shorter edge and rolling lengthwise. Allow the rolled cake to cool completely while you prepare the white chocolate mousse filling.
  8. White Chocolate Mousse Filling: In a small microwaveable bowl, combine the chocolate and butter. Melt in the microwave, 40 seconds at a time until the chocolate and butter are melted and smooth. Be careful when doing this as chocolate can burn quickly, particularly white chocolate.
  9. Add about ½ cup of the cream to the white chocolate mixture and stir to combine.
  10. In a larger cold mixing bowl, pour the remaining cream along with the white chocolate cream mixture. Using a whisk or handheld mixer, whip the mixture to smooth but firm peaks. Be careful not to over whip as the mousse break and have a grainy appearance. Cover the bowl with plastic wrap and set the mousse in the refrigerator to chill while you get ready to assemble the Charlotte.
  11. Assembling the Charlotte: Carefully unroll the sponge cake. Spread a little more than half of the raspberry jam evenly over the entire cake, being sure that the whole surface is well covered with the jam.
  12. Roll the sponge cake back up in the same direction as before. Place the cake, seam side down onto a sheet pan and let the cake set in the freezer for about 20 to 30 minutes.
  13. For the cake mold, try to find a bowl with a relatively consistent half dome shape. This recipe used a ceramic bowl that measured about 9 inches in diameter and a little more than 3 inches deep. You want a bowl that will hold at least about 8 cups in volume.
  14. Line the bowl with plastic wrap so that plenty of the wrap hangs over the sides and you have a nice relatively smooth film of plastic lining the inside of the bowl.
  15. Once your cake feels nice and firm to the touch, you should be ready to slice the cake. Neatly slice the cake into 16 even slices.
  16. Start with placing one slice in the very center bottom of the bowl. Work your way up the sides of the bowl, fitting the slices so that they are tightly pressed edge-to-edge and there are no gaps between the slices. As you get to the top edge of the bowl, you will need to cut the slices in half to make the last row and then two of the slices, you will cut in fourths to fill in the open spaces. It is very much like a little puzzle. Have fun with it and keep in mind that neatness counts since there won’t be any frosting going over the outside.
  17. Once the bowl has been lined with the cake, spread the remaining raspberry jam evenly over the inside of the cake lined mold.
  18. Now fill the mold with the white chocolate mousse and carefully wrap the cake with the plastic wrap that was hanging over the edge of the bowl. To help insure that the bottom of the cake is nice and flat, place a large flat plate or sheet pan on top of the mold and weight it down with a can or anything with a little weight. Refrigerate, allowing the Charlotte to set completely for a minimum of 4-6 hours or even over night if possible.
  19. To unmold the cake, unwrap the top of the mold and invert a serving platter or cake pedestal centered on the mold. Then flip everything over so that the mold is upside down on the serving dish. Hold the plastic wrap firmly down onto the platter while you gently lift the bowl off of the cake. Once the bowl is removed, peel off the plastic wrap.
  20. To finish off the cake, place the apricot jam and water (or liqueur) in a microwave safe bowl and warm the mixture until the jam is melted and smooth. Brush this glaze over the entire surface of the cake. This will soak in slightly and help prevent the cake from drying out.
  21. Garnish the cake with fresh raspberries and powdered sugar. You may also wish to use fresh mint or edible flowers. Be creative, and enjoy!

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