Chocolate Charlotte Cake | Masala Mornings | Masala TV | Shireen Anwar | 21 Dec 2021 | Desi food

Chocolate Charlotte Cake is a burst of flavor that you very much need to tantalize your taste buds! Watch this Masala TV video to learn how to make Chocolate Charlotte Cake, Traditional Shortbread. This show of Masala Mornings with Chef Shireen Anwar aired on 21 December 2021. #ChocolateCharlotteCake #TraditionalShortbread #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner #Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood ----------------------------------------------------------------------------------------------------------------------- Chocolate Charlotte Cake: Ingredients for Sponge Cookie: Flour 60 grams Corn starch 20 grams Egg whites 190 grams Egg yolks 120 grams Caster sugar (divided) 180 grams Vanilla essence 1 tsp Vinegar 1 tsp Method In a clean bowl beat egg yolks, half sugar & vanilla till fluffy. In another bowl make meringue with egg whites & sugar. Add vinegar & give it a gentle mix. Now fold whites with yolk mixture then add flour & corn starch. Mix carefully to not deflate the mixture. Pour in piping bag & make sponge cookies. Bake it at 160C for 20 minutes. Ingredients for Chocolate Mousse: Dark chocolate 200 grams Milk chocolate 150 grams Butter 150 grams Egg yolks 4 Caster Sugar 80 grams Corn starch 20 grams Whipped cream 250 grams Milk 50 grams Vanilla essence 1/4 tsp Method: In a deep clean pan add chocolate & butter. Melt in bain-marie. Keep aside. In another bowl whisk egg yolks with sugar, milk, vanilla & corn starch. Temper yolk mixture with melted chocolate mixture. Then cook it again on low flame until thickens. Keep aside. Now beat whipy whip cream to soft peaks & fold gently with chocolate mixture. Pour in sponge cookie base & chill until set. Ingredients for Chocolate Ganache: Dark Royal Chocolate 100 grams Whipped cream 100 grams Melt chocolate then add in cream. Mix gently to make smooth ganache. Pour on top layer of Charolette cake. Final Layering Method: Coat cookies in chocolate & keep aside to set. Now dip in chocolate syrup and arrange cookies in a ring pan & fill it with chocolate mousse. Now give top coat with chocolate ganache & garnish with chocolate shavings. Keep it in the chiller for 6 hours at least. Serve chilled. ------------------------------------------------------------------------------------------------------------------- Traditional Shortbread: Ingredients: Flour 250 grams Butter 225 grams Icing sugar 80 grams Salt 1/4 tsp Method: In a stand mixer bowl beat butter until fluffy. Add in all rest of the ingredients and give it a good mix. Remove dough in a tart pan & press gently. Keep it in the freezer for 30 minutes. Then prick it before baking. Bake it at 165C for 40 to 45 minutes. Remove from oven & cut in slices.