Chocolate Mousse Charlotte with
Berries | Recipe

For the sponge roll, beat the eggs with the sugar in a food processor until light and fluffy (approx. 5 minutes).

Mix the flour with the cocoa, cornflour, salt and baking powder until there are no lumps. Gently fold into the beaten eggs.

Pour the mixture onto a baking tray lined with baking paper and spread evenly.

Bake at 180 °C for approx. 12 minutes - not too long to prevent the roll from cracking later.

Sieve some icing sugar onto a kitchen towel or baking paper and turn the sponge cake out onto it. Brush / drizzle the baking paper on the underside of the cake with a little cold water and carefully peel it off immediately.

Spread the jam on the still-warm sponge and roll it up using the baking paper/kitchen towel. Leave the roll to cool.

Place a cake ring (Ø approx. 26 cm) on a cake plate and fix it.

Carefully cut the sponge roll into about 15 slices. First line the edge of the tin with the sponge slices, then fill the base with them.

Peel the bananas and cut in half lengthways. Place the banana halves on the sponge roll base and drizzle with a little orange juice.

Roughly chop the chocolate for the mousse and place in a large bowl. Bring 150 ml of cream to the boil and pour over the chocolate. Allow to melt and then stir until smooth.

Whip the remaining cream (250 ml) until creamy and stiff.

Using a hand mixer, beat the egg yolks with the sugar, cinnamon and vanilla in a large bowl in a bain-marie until creamy (approx. 4-5 minutes). Lift out of the bain-marie and continue beating for a few more minutes.

Now stir 1/3 of the beaten egg mixture and 1/3 of the whipped cream into the chocolate. Then fold in the rest of the egg mixture and the remaining whipped cream until light and fluffy. Pour the mousse into the tin and smooth out in the cake ring.

Chill the cake for at least 4-5 hours, or preferably overnight. Then carefully remove the cake ring and garnish the charlotte with lots of fresh berries.