Chocolate Charlotte with Mango Cremeux

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Chocolate Jelly Glaze

• Prepare this a day in advance. Soften the gelatin in cold water for about 10 minutes. Drain and set aside. In a saucepan, warm the water, sugar, and heavy cream. Add the sifted cocoa powder and whisk thoroughly, being careful not to incorporate too many air bubbles. Bring the chocolate mixture to a boil, then cook for 3 minutes over medium-low heat. Remove the saucepan from the heat and gently stir in the bloomed gelatin until fully dissolved.
  
• Pass the mixture through a sieve. Let it cool to room temperature, then cover and refrigerate overnight. Before using, reheat the chocolate jelly to 64°F (17-18°C).
  

Mango Cremeux

• Cubed apricots (fresh or frozen) can be substituted for frozen raspberries or made in advance raspberry spread inserts.
  
• Quarter frozen raspberry half spheres. Keep them frozen.
  
• Make a day ahead. The mango cremeux or any other insert that is meant to be sandwiched in cake fillings, should be about 1-inch (2.5cm) narrower in diameter than the cake ring in use. In oder for the plastic wrap to adhere to the tart ring, it shall be moistened with a wet sponge, then tighten it around to seal. Now you have a waterproof mold. Place it onto a flat baking tray.
  
• Soak the gelatin in cold water to soften, then drain. In a saucepan, warm the mango purée. Separately, beat the egg yolks and eggs with the sugar, then pour the egg mixture into the warm fruit puree.
  
• Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it is just about to boil.
  
• Remove from the heat. Add the bloomed gelatin and the cold, cubed butter. Blend until smooth with an immersion blender.
  
• Blend until smooth with an immersion blender.
  
• Fill the prepared tart rings two-thirds full. Sprinkle the diced apricots or the frozen, quartered raspberry inserts on top. Freeze the mango crémeux disks overnight.
  

Chocolate Ladyfingers

• Pipe 8 ladyfingers per row spacing them out about 1-inch (2.5 cm) gap in between. It does not matter if they there touching each other after been baked, but you want them too close. Make 3 rows.
  
• Make 3 sponge disks with the remaining ladyfinger batter.
  

Baking

• Transfer to the oven and bake the chocolate ladyfingers and sponge disks for 10 to 12 minutes, until set. Let cool then refrigerate for a day or freeze (wrapped in plastic film) for up to 3 months.
  

Chocolate Mousse

• This light mousse is made from chocolate ganache and meringue. Start by soaking the gelatin in cold water until softened, then drain and set aside. Melt the chocolate over a bain-marie until just melted, being careful not to overheat it. Meanwhile, begin beating the egg whites with the cream of tartar (or a few drops of lemon juice) and one-third of the sugar on medium speed. Whip until foamy and set aside while you prepare the rest of the ingredients.

  In a small saucepan, gently heat the heavy cream without letting it boil. Once it reaches 122°F (50°C), stir in the bloomed gelatin until fully dissolved. Pour the warm cream over the melted chocolate, stir it until smooth. Set this ganache aside.
  
• Increase the mixer speed to high and whip the foamy egg whites until stiff peaks form, adding the remaining sugar. Transfer the ganache to a larger bowl to make it easier to incorporate the meringue. Using a whisk, gently incorporate one-third of the meringue into the ganache which should be around 95°F / 35°C).
  
• Then, switch to a rubber spatula and carefully fold in the remaining meringue until just combined.
  

Cake Assembly

• Place the acetate cake collar inside the cake ring and set it on top of a cake board with the first chocolate sponge disk. No need to moisten the sponge disks.
  
• Add the first layer of chocolate mousse.
  
• Followed by the second chocolate sponge, add a bit of mousse and then the frozen mango insert.
  
• Add a layer of chocolate mousse over the mango disk. Gently press down the third and final chocolate sponge on top.
  
• Cover with more chocolate mousse up to the top and level it smooth using a large offset spatula. Freeze cake overnight.
  

De-molding Charlotte

• Remove the frozen cake from the freezer. Quickly warm the cake ring by holding it in your hands or using a hair dryer, then carefully lift off the ring and the acetate strip. Keep the charlotte in the freezer.
  

Finishing Charlotte

• Trim the ladyfinger base so it is flush with the bottom edge of the cake board. Place parchment paper over the sponge and flip it over. Carefully detach the ladyfingers positioning them upside down.
  
• Gently moisten each sponge layer and set them aside.
  
• Arrange chocolate ladyfingers around the cake.
  
• Using a 12 cm diameter tart ring or a similar tool, shape a disk of mango brunoise in the center of the cake.
  
• Remove the tart ring. Pour chocolate jelly glaze to cover the mousse and make glaze drop effect in every space between ladyfinger. Let charlotte thaw overnight in the refrigerator. Keep it refrigerated for up to 3 days.
  

Storage

• Chocolate charlotte can be stored naked and well wrapped in cling (with no fruit brunoise and glaze) for up to 6 months.