Chocolate Charlotte for Easter

This traditional French cake is an elegant showstopper! In this special seasonal version made for Easter, luscious chocolate mousse sits in a beautiful ladyfinger exterior. You can make this cake up to 1-2 days in advance of eating, making it perfect for any Easter brunches you may have planned!

What you will learn:

• How to make homemade ladyfingers
• Step-by-step process for the perfect silky chocolate mousse
• Easter cake decoration ideas and suggestions
• Tips for assembly and decoration

What’s Included:

• Recipe for ladyfingers & chocolate mousse
• Access to the Live virtual class, a recording of the class for 30 days, and an exclusive Facebook community group of bakers from around the world
• Make ahead tips and storage tips

Special Equipment Needed:

9″ springform pan or cake ring (I like using this Nordic Wave one), parchment paper, two baking sheets, mixing bowls, whisk, piping bag with a piping tip (10-12mm Round, Wilton 1A, Ateco 806, Wilton 6B, PF16, or Ateco 866), saucepan,

Ingredients Needed:

eggs, granulated sugar, all-purpose flour, powdered sugar, gelatin (powdered or sheet), chopped bittersweet chocolate, heavy cream

*Can easily be made GF by swapping the AP flour for a GF blend.