Pear and Chocolate Charlotte (Charlotte aux Poires et au Chocolat)

Today I bring you another of those cakes that should be sin !! The authentic French recipe (I’ve been given by a French co-worker) of the chocolate pear Charlotte, which with just 5 ingredients will get directly on the list of your favorite desserts. The secret? The simplicity of combining a delicious black chocolate mousse with pear slices in syrup, nothing more and nothing less 🙂

I know you’re all thinking; Again a recipe of a Charlotte? I know, this is starting to get sick. I think you should change the name of the blog to “Cau de Charlottes”. No, seriously, this was the last one on the list I wanted to prepare (from the recent list, namely what the future holds). You know that I have weakness for them because they seem precious to me, and as I have said before, they are beautiful and resultant even if you are a disaster decorating cakes.

But this particular recipe I have in mind since a French colleague from the office gave me his sister’s recipe (written in French …) of this Charlotte and told me it is his favorite Charlotte. And this was more than two years ago, so you can imagine the time I have been thinking of putting the tooth to this delight.

And mothe of God how good is this cake !! The French friend was not ripping me off, it’s incredibly good, if you like chocolate you’ll die of pleasure with it. Chocolate mousse with pears in syrup, that simple! I suppose you can imagine the combination, right? In addition, it is surprisingly light and not sweet at all, practically only sweetened by the syrup of the pears.

Of the preparation did not comment anything, but I bring you that it is super easy. Keep reading the recipe and you will tell me!

Print Recipe

Pear and Chocolate Charlotte (Charlotte aux Poires et au Chocolat)

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Serves: 12

Cooking Time: 30 min. + 2 hours chilling

Ingredients

6 egg whites
1 pinch of salt
150 g of dark chocolate
4 sheets of neutral jelly
1 large can of pears in syrup (480 g drained)
30 lady fingers for the fence and base (approximately)
50 g of dark chocolate to decorate (optional)
Two fresh pears to decorate (optional)

Instructions

Soak the gelatin sheets so they soften. Melt the chocolate in the microwave or the water bath and let it cool a little. Add the salt to the egg whites and beat to form peaks. Incorporate the chocolate in the egg whites by stirring gently in wrap around movements so they do not lower. Drain the jelly and put them in a small bowl. Heat them in the microwave for 10 seconds (beware of time) just until they melt. Incorporate them into the chocolate mousse. Let the mousse cool in the refrigerator for 30 minutes.

To assemble the cake, we begin to drain the syrup pears (do not throw the syrup!). Cover the base of the cake mold or ring with several lady fingers so that the entire base is covered, as if you made a tetris. Water the base lightly with syrup of the pears to make them a bit soft. Cover the perimeter of the pan with biscuits until it is completely closed.

Remove the mousse from the refrigerator and pour half into the cake. Cover with the canned pear halves that will make the middle layer. Pour the rest of the chocolate mousse. Cool the cake in the refrigerator for at least 2 hours.

When cooled it will be ready to serve, garnished with more pear in a can or with fresh pears and top with melted chocolate to taste.

Notes

As I said in other recipes, the yolks can freeze for about 2 months. Mix with a pinch of salt and put them in the freezer tightly closed in an airtight container.