Charlotte with chocolate mousse and raspberries with Brachetto d’Acqui Docg Duchessa Lia
A fresh raspberry charlotte cake with a dark chocolate mousse inside interspersed with Sardinian ladyfingers soaked in Brachetto d’Acqui DOCG Duchessa Lia.
Here is the recipe that Sara Milletti, blogger of L'appetito vien leggendo, wrote for Duchessa Lia interpreting the classic and fresh charlotte cake, which does not need cooking and is perfect for summer. Among the ingredients of the recipe - and of course in combination - our Brachetto d'Acqui Docg: sparkling wine made from native Brachetto grapes from the hills of Acqui Terme which, with its fresh notes of red fruit and hints of rose, completes the sweetness in an excellent way of chocolate and the delicate acidity of raspberries.
Charlotte with chocolate mousse and raspberries
- 210g of typical Sardinian ladyfingers
- 250ml of Brachetto d’Acqui DOCG Duchessa Lia
- 150g of 52% dark chocolate
- 50g of fresh whipping cream 15g of butter
- 5g of sugar
- 2 yolks
- 2 egg whites
- 1 pinch of fine salt
For the raspberry jelly
- 80g of raspberries
- 13g of sugar
- 1g of gelatin in sheets
- 1/2 tablespoon of lemon juice
- 170g of raspberries
Put the chocolate and sugar in a bowl and melt them in a double boiler (or in the microwave). Mix well and let it cool. In the meantime, whip the cream with the 5g of sugar and separately whip the egg whites until stiff with the salt. Add the egg yolks to the chocolate-based mixture first, then the egg whites and finally the cream, incorporating everything with gentle movements from the bottom up. Take a springform pan and cover the bottom with parchment paper. Cut the ladyfingers in half lengthwise. Arrange a round of ladyfingers all around the edges of the mold, placing them with the rounded part upwards and the smooth part internally. Soak some ladyfingers with Brachetto d’Acqui DOCG Duchessa Lia and cover the bottom of the pan with them. Pour over half of the chocolate mousse, level it well, continue with a further layer of ladyfingers soaked in Brachetto d’Acqui DOCG Duchessa Lia and finish with the remaining chocolate mousse. Transfer everything to the fridge for at least 10 hours. Soak the gelatine in a little water. Blend the raspberries and pass through a sieve to remove the seeds. Add sugar, lemon juice, 1 tablespoon of water and bring to a boil. When it boils, remove from the heat, let it cool and add the soaked and squeezed gelatin.
Pour the gelatine over the charlotte, complete with the raspberries and refrigerate for another 2 hours. After this time, turn out the charlotte, tie it with a bow and serve in slices accompanied by a glass of Brachetto d’Acqui DOCG Duchessa Lia.