Sponge Cake
- 4 eggs
- 120 g sugar
- 120 g all-purpose flour
Vanilla Cream Filling
- 300 ml milk
- 2 egg yolks
- 60 g sugar
- 25 g cornstarch
- 1 tsp vanilla extract
- 100 g unsalted butter (softened)
Chocolate Charlotte (Topping)
- 200 ml heavy cream
- 150 g dark chocolate
- 1 tbsp powdered sugar (optional)
Whisk the eggs with sugar in a bowl until they become pale and triple in volume. This makes the sponge light and airy for baking.
Carefully fold in sifted flour with a spatula using gentle strokes. Avoid overmixing to preserve the volume created during the whisking of the eggs.
Pour the batter into a parchment-lined round cake pan. Bake at 180°C (350°F) for 25–30 minutes until golden and fully set in the center.
Once the sponge cools completely, slice it horizontally into two even layers. This creates space to fill with the smooth vanilla cream later on.
For the cream, heat milk in a saucepan. Meanwhile, whisk yolks, sugar, and cornstarch until smooth. Gradually add the warm milk while whisking constantly.
Return the mixture to low heat, stirring continuously until thickened. Remove from heat, stir in vanilla, and cool slightly before blending in softened butter.
Spread the cooled vanilla cream evenly over the bottom cake layer. Carefully place the second sponge layer on top and gently press it down.
To make the chocolate topping, heat the cream until steaming. Pour it over chopped dark chocolate and let it sit for one minute without stirring.
Stir the chocolate mixture until completely melted and glossy. Let it cool slightly to thicken before pouring over the cake’s surface in an even layer.
Finish by decorating the top with finely chopped almonds or pistachios. Refrigerate the cake for at least one hour before slicing and serving chilled.