Raspberry and chocolate charlotte: Cute and delicious cake

 Because baking make me happy, not only the moment while making it but when my family enjoy it too ^^.

I know that someone will  at me, if I tell the truth that I made this cake because my niece love everything made from whipping cream, hehe. I try to make it small, and when I cut the cake for her, I cut a small piece too. My happiest moment is when she's eating it and telling me that she love it!

You don't have to make the ladyfinger by yourself, (but if you want you can), the commercial ladyfingers make make your life easier and the look is good.

For the bottom of the cake you can use other sponge cake recipe or you can use the ladyfingers too. If using the ladyfingers for the base you have to make sure that you sprinkle the syrup enough, or the base will be dry.

Serve it with a cup of hot tea will be great, the cake is very rich so you need something to cut it down.

 Raspberry and chocolate charlotte

Make 16 cm cake

 14-15 pieces .................. Ladyfingers
.......................................... Soft sponge cake
Creme de cocoa syrup
20g .................................. Simple syrup
1tsp .................................. Creme de cocoa
Chocolate mousse
100g ................................ Dark chocolate
85g ................................... Whipping cream (A)
160g ................................. Whipping cream (B)
0.5g .................................. Gelatin sheet
Raspberry mousse
150g ................................. Raspberry puree
45g ................................... Granulated sugar
3g ..................................... Gelatin sheet
150g ................................. Whipping cream
Creme chantilly
80g ................................... Whipping cream
8g ...................................... Icing sugar

 Cut the ladyfingers and place in on the side of the removable cake pan or cake ring.
Cut the sponge cake to fit the inside of the ladyfingers (using 12cm round cutter).
Place the sponge cake in the center of the ladyfingers and sprinkle with the syrup.

Makes the Chocolate mousse:

 Bloom the gelatin in cold water.
Boil whipping cream (A), and pour into the chocolate bowl with the gelatin, wait 1 minute.
Stir until chocolate welt. let it cool completely.
Whip the whipping cream (B), until soft peaks formed.

Fold 1/3 of the whipped cream into chocolate mixture, them fold it back into the whipped cream bowl.

Pour into the prepared pan, refrigerated for 3 hours or until firm.

Makes the Raspberry mousse:

Bloom the gelatin in cold water. 
Pour half of the raspberry with the sugar into the microwavable bowl, heat for 1 minutes until hot.
Put the gelatin into the raspberry puree, whisk to combine.
Pour the hot mixture into the rest of raspberry puree, beat to combine. Let the mixture cool.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the raspberry mixture.

Gently fold back the raspberry and cream mixture into the cream. The mixture will be quite loose.

Top the cake with raspberry mousse. Refrigerate for 4 hours, or overnight, until set.

Whip the whipping cream with icing sugar, until soft peaks formed. Top the cake with Creme chantilly.  Refrigerate until set.
Take the cake out of the mold and decorate as desired.

Raspberry and chocolate charlotte: Cute and delicious cake