jetsetgreen

Saturday, August 28, 2010

Chocodile Charlotte Birthday Cake

Let's nip this thing in the bud: I made up the Chocodile Charlotte because cjane asked me to.

It's kind of our thing; she asks me to do something and then I do it.

(She does my dishes in return, so we might have a good thing going.)


photo from cjane

A charlotte is a dessert where a pan is lined with some type of cake slices, a stabilized cream of some sort is poured into the center, and the whole thing is refrigerated until set.

Here's how we made the charlotte:

(Please forgive me for any omissions or errors since I didn't take precise measurements, I just put it together until it looked right. Use your good baking/cooking judgement at all times and keep your hands to yourself.)

10" springform pan
16 Chocodiles

Bavarian Cream:
2 cups milk
1 vanilla bean
6 egg yolks
Dash salt
2/3 c. sugar
1 tsp unflavored gelatin (I think, it was most of a little packet of gelatin)

Bring the milk up to a boil (do not let it scorch!) and add the split vanilla bean and salt. Remove from heat and cover, steep for 10 minutes, strain out the bean. Beat the yolks with the sugar until a thick ribbon forms. Add the milk gradually until combined, pour back into pot and stir over medium heat until thick and ALMOST boiling (DO NOT BOIL.) Bloom the gelatin (sprinkle over a couple tablespoons of water and let stand for a few minutes, heat in micro for 20-30 seconds until melted) and add to still warm cream. Cool cream slowly by pouring into a bowl set over an ice bath and whisk.


Chantilly:
2 cups heavy whipping cream
1/2 c powdered sugar
1/2 tsp vanilla
1.5 tsp gelatin (most of another packet of gelatin,) bloomed

Beat all ingredients in a stand mixer until stiff peaks form.

Chocolate Ganache:
Good quality chocolate (we used a mix of a Lindt milk chocolate bar and semi-sweet chocolate chips)
Equal amount of cream to chocolate by weight

Heat the cream and add chopped chocolate. Stir until thoroughly melted, refrigerate until thick but still pourable (an hour or two.)

To assemble:
Slice three or four Chocodiles horizontally into at least halves, thirds would be best. This will be messy. Probably easier to freeze them a little at first. Line the springform pan bottom with parchment. Also cut a 7" strip that will fit around the springform like a collar, taping in place if you need. Lay the strips of cut Chocodiles, chocolate side down, in the bottom of the pan. Cut a little off the end 12 Chocodiles (so they have a flat bottom) and set them vertically around the pan. If you're feeling fancy, you can brush some of the ganache around the Chocodiles to seal the edges and pour some into the bottom to coat.

Gently fold the Bavarian into the Chantilly. Fill the prepared Chocodile-lined pan with the cream, spooning in the ganache to create layers. Drop a few drizzles of ganache on the very top of the cream and drag a sharp knife to marble the top. Refrigerate for 4-6 hours until completely set.

To serve: release the springform ring, remove the paper, tie with a ribbon, cut into wedges.


16 comments:

Caroline of Salsa Pie said...

Is it a crime to want that cake at 7:53am? I just opened my computer, saw this post and now I want to eat this cake for breakfast!
This looks AMAZING! My husband's 43rd birthday is Sunday, and he would probably love this! If i don't go into labor before then, I will have to try it, though I'm certain it won't look as good as yours!

Jen said...

Carina, will you be my friend? We can go to the farmers market together, splurge on weekend in NYC, hit the hot eateries in Provo, you can teach me to golf, I will crack you up with my humor, and somewhere in there, I will unabashedly use you for your amazing baking talent. I am in awe! :)

Gerb said...

Won't you be MY neighbor?

craftyashley said...

Too bad I have absolutely NO baking/cooking judgement!

Jennifer B. said...

Only you could make Chocodiles a decadent delight. Nice work!

Emily said...

Amazing! Love it! Do you think my husband could make that for my birthday? ;)

Vanessa said...

I need to find my form of a Courtney/Carina relationship. I need these cakes.

Lindsey Johnson said...

You cook like I do. That looks divine.

Lynne said...

I'm going to be bold and declare myself an idiot because I'm seeing the Chocodiles...but I still don't know what the heck they are. But they do look good. What are they??

Carrot Jello said...

Oh my lanta.
Can I just pay you to make and mail me one?

Geo said...

You, my dear, are a good Christian soul. Sharing such a recipe...

christian@dontdodumbthings.com said...

Wow, that looks scrumtroulescent. How about bringing one of those babies to work someday? I'm serious.

Amy said...

Holy crap. Do I dare to try this? I think I need to figure out what a springform pan is first. Or find some sucker I can get to make this for me.

Petit Elefant said...

Holy cow. If you didn't cook for me on a regular basis I might be jealous, but as it is, I'm trying to work off the last 10 months of our friendship.

Eliana said...

Did you manage to save a slice of this for me? I could sure use it right now with the day I'm having.

Tyla said...

How 'bout I pitch an idea? You decide to take a trip to Tennessee. I throw in free room and board (I have 4, possibly 5, bedrooms and 6 bathrooms so bring your family)and you make this for me at least twice during your visit. I'll do the dishes (or make my daughter do them) and take you on a tour of Nashville.