Chocolate Chip Charlotte

By norsegal8

The dramatically complex shape of this charlotte is deceptively simple - merely overlap rectangular strips of génoise. The easy-to-make Chocolate Chip Whipped Cream filling is light, crunchy and utterly delectable.

Ingredients

• CAKE COMPONENTS
• 1 recipe Génoise Classique, baked in an 8-inch square by 2-inch high metal pan
• 1/2 cup Ganache Frosting, made with 2 ounces bittersweet chocolate and 1/4 cup heavy cream
• 1/2 recipe Génoise Classique syrup made with cognac or amaretto
• 1 recipe chocolate chip whipped cream
• 1 cup ganche sauce

Preparation

Step 1

SPECIAL EQUIPMENT NEEDED
6-cup round bottom bowl
8-inch square by 2-inch high metal pan
pastry bag
#103 tip

METHOD FOR ASSEMBLING THE CHARLOTTE
1. Use a soft tape measure the inside of the 6-cup bowl, measuring from the center to the edge. Make sure the tape follows the curve of the bowl. It should measure around 5 1/2 inches. Using a long, serrated knife, remove the top crust of the génoise, and trim it so that it is perfectly square. Cut off one edge so that 1 side measures exactly 6 inches.

2. Prepare the ganache frosting and spread 2 tablespoons of the hot ganache on top of the cake. Chill the cake for 15 minutes to set the ganche. Set aside the remaining ganache at room temperature.

3. Invert the cake, ganache side down, onto lightly greased foil and cut it into 6-inch by 1/4-inch strips with a thin, sharp knife, wiping the blade between each slice. Cut one end of the unfrosted side of each strip on the diagonal so that it comes to a point. This will prevent too much cake from building up in the center. Keep the slices covered with plastic wrap to prevent drying.

4. Prepare the Chocolate Chip Whipped Cream and set it aside while lining the mold.

5. Lightly oil the 6-cup glass bowl and line it smoothly with buttered plastic wrap, allowing a slight overhang. Starting at the bottom center of the bowl, place a strip of génoise from the center to the edge of the bowl, placing the pointed end at the center, the plain edge facing to the right and the frosted edge facing left.

6. Brush the strip with the syrup and a thin coating of the plan whipped cream reserved from the filling recipe. Place a second strip beside it in the same manner, slightly overlapping the first strip at the rim. Brush it with the syrup and whipped cream. Continue working clockwise, from right to left, always having the frosted edge facing left so that it will show on the outside and create a striped motif when the charlotte is unmolded. When you come to the last strip, tuck the side under the first strip.

7. Trim the excess génoise flush with the edge of the bowl with sharp shears. Cover tightly with plastic wrap while preparing the filling.

8. Fill the lined mold with the Chocolate Chip Whipped Cream and chill until set (at least 2 hours).

9. Unmold onto a serving plate, tugging gently on the plastic wrap overhang to release the cake. Use the remaining ganache to pipe a fluted design on top to cover any imperfections in the center of the cake.