Best Chocolate Charlotte Russe Recipes

CHOCOLATE CHARLOTTE RUSSE

Steps:

• Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly.
• Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly.
• Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream.
• cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours.
• NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours.

CHOCOLATE JELLY ROLL WITH CHARLOTTE RUSSE FILLING

Steps:

• 1. CAKE: Separate egg yolks into small bowl and whites into large bowl of electric mixer. Preheat oven to 375^ Lightly grease bottom of a 15x10 x1 inch jelly roll pan; then line with waxed paper; on the bottom only not on the sides.
• 2. Beat egg whites at hight speed just until soft peaks form. Gradually beat in 1/4 cup of the sugar, beating until stiff peaks form. It should look shiny and moist. With the same beater at high speed, beat egg yolks with rest of the sugar until thick lemon colored about 5 minutes.
• 3. Turn to low speed and beat in cocoa and extracts just until combined. Add flour and baking powder. Gently fold yolk mixture into egg whites just until combined. Turn batter into prepared pan, spread out evenly. Bake for about 12 to 14 minutes, or just until surface springs back when gently pressed with finger.
• 4. On a clean towel(not terry cloth), sift powdered sugar onto towel. Turn out cake onto sugar, gently peel off waxed paper. With a sharp knife, trim edges. So cake rolls smoothly.Starting with long edge, roll up cake in towel, jelly-roll fashion.( Cake tends to crack slightly when rolled). Place seam side down on wire rack 30 minutes, or until cooled.
• 5. FILLING: In a medium bowl, combine cream and sugar. Refrigerate,covered ,1 hour, or until well chilled. While that is chilling, sprinkle gelatin over water in small bowl or measuring cup. Let stand 5 minutes to bloom(soften).Place over hot water; stir to dissolve. Cool for 30 minutes. The mixture should be liquid. Stir in the rum.
• 6. Remove cream mixture from refrigerator and Using portable electric mixer, at high speed, beat cream mixture until stiff. At medium speed now gradually add gelatin mixture; continue beating until well combined. Return to refrigerator until firm about 30 minutes. Beat at high speed, until smooth and of spreading consistency.
• 7. ASSEMBLY OF ROLL: Gently unroll cake and towel; remove the towel. Spread cake with 3/4 of the filling; reroll. Place, seam side down on serving tray. Spread top and sides with remaining filling. Chill for 1 hour,or until ready to serve. Just before serving garnish with chocolate curls.
• 8. ICE CREAM ,COOL WHIP FILLING, AND COCOA.

CHOCOLATE CHARLOTTE RUSSE

Steps:

• Line 8" springform pan with ladyfingers-rounded sides against pan.
• In saucepan mix gelatin, sugar & salt. Stir in milk, place over low heat, stirring constantly until gelatin & sugar are dissolved. Remove from heat & let cool to room temperature. Stir in vanilla. Fold in whipped cream & pour into pan.
• Chill until firm-about 2 hours.
• Remove pan & garnish with chocolate curls, maraschino cherries, whipped cream.