Name: Tangerine Chocolate Charlotte Cake
Prep time: 55 min
Cook time: 12 min
Total time: 67 min
Yield: 8
Cuisine: Korean
Ingredients: Choco Biscuit; 3 Egg yolks; 20g Sugar; a pinch of Salt; Meringue (3 egg whites + 60g sugar); 85g Cake flour; 15g Cocoa powder; White chocolate mousse; 25g White chocolate; 25g Hot whipping cream; 1g Gelatin sheet (or Powdered gelatin); 2g Vanilla extract; 40g Whipped cream (whipped up 50%); Tangerine puree; 180g Ground tangerine; 60g Sugar; 2g Gelatin sheet (or Powdered gelatin); Chocolate mousse; 1 Egg yolk; 10g Sugar; 55g Milk; 65g Whipping cream; 150g Dark chocolate; 2g Gelatin sheet (or Powdered gelatin); 190g Whipped cream (whipped up 50%); Whipped choco cream (70g whipping cream + 7g sugar + 7g cocoa powder)

In Cooking Tree, Tangerine Chocolate Charlotte Cake is on the menu, and we’ll show you how to make it from scratch.

I made a tangerine chocolate charlotte cake filled with thick and chewy chocolate mousse~

There are a lot of tangerines these days, so I made using chocolate that goes well with tangerines.

The white chocolate mousse with a layer of tangerine puree in the middle gives it a savory yet luxurious taste, making it much more delicious and I think the section looks even prettier when cut.

For the baked rectangular biscuit sheet, cut the edges and divide it into 3 equal parts, and cut the round biscuit into a 15cm frame, then cut the edges slightly with scissors.

On top, I squeezed chocolate whipped cream on the edge and put a little bit of tangerine puree to finish it neatly, but I think it gives off a calm and luxurious feeling~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Tangerine Chocolate Charlotte Cake
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Rating: 5.0/5
( 66 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Choco Biscuit

3 Egg yolks
20g Sugar
a pinch of Salt
Meringue (3 egg whites + 60g sugar)
85g Cake flour
15g Cocoa powder

White chocolate mousse

25g White chocolate
25g Hot whipping cream
1g Gelatin sheet (or Powdered gelatin)
2g Vanilla extract
40g Whipped cream (whipped up 50%)

Tangerine puree

180g Ground tangerine
60g Sugar
2g Gelatin sheet (or Powdered gelatin)

Chocolate mousse

1 Egg yolk
10g Sugar
55g Milk
65g Whipping cream
150g Dark chocolate
2g Gelatin sheet (or Powdered gelatin)
190g Whipped cream (whipped up 50%)
Whipped choco cream (70g whipping cream + 7g sugar + 7g cocoa powder)

Instructions

Biscuit

Mix egg yolk, sugar, and salt, add meringue in portions and mix.
Sift in soft flour and cocoa powder, mix, pan in an oven pan, sprinkle with sugar powder twice and bake in an oven preheated to 180 degrees for 12 minutes.
After baking and cooling, cut to fit the size of the mold and prepare.

White chocolate mousse

Add hot whipped cream to white chocolate and mix. Add soaked gelatin and vanilla extract and mix, then add 50% whipped cream and mix.
Put it in a 12cm mold and harden it in the refrigerator for about 30 minutes.

Tangerine puree

Put the tangerine and sugar in a blender and boil until slightly thickened, add gelatin and mix.
Cool slightly, pour over the hardened white chocolate mousse, and harden in the refrigerator for about 30 minutes.

Chocolate mousse

After mixing egg yolk and sugar, add milk and fresh cream, mix, place in a saucepan, and heat over low heat until it thickens slightly.
Add chocolate and mix, add soaked gelatin and mix, then add 50% whipped cream and mix.
Put a biscuit sheet in a 15cm mold, lightly add chocolate mousse, flatten it, and harden it in the refrigerator for about 10 minutes.
Put the hardened white chocolate mousse and tangerine puree into the mold, add all the remaining chocolate mousse, flatten it, and let it harden in the refrigerator for 2 hours.
Squeeze whipped chocolate whipped cream on the edge of the cake and top with the remaining tangerine puree in the middle.

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