Chocolate and raspberry charlotte

Serves: 6

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Total Time: 35

Prep Time: 25

Cook Time: 10

• 1 large flan sponge base
• About 22 sponge fingers
• 300 gram(s) plain chocolate
• 150 ml (¼pt) whipping cream
• 4  eggs, separated
• 150 gram(s) caster sugar
• 2-3tbsp brandy (optional)
• 200 ml double cream
• 2 tablespoon(s) icing sugar
• 100 gram(s) (3½oz) raspberries
• Chocolate shavings, to decorate

Method

1. Line the base of a 20cm (8in) springform cake tin with baking parchment. Cut flan case to fit into the base of the tin. Line the sides with sponge fingers, with rounded sides on outside.
2. Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and stir in the whipping cream. Whisk egg whites in another bowl until stiffly peaked; gradually add sugar; whisk until stiff. Add egg yolks to the chocolate cream with brandy. Carefully add the egg white mixture to chocolate mixture. Pour into tin and chill for at least 6 hours until firm.
3. When ready to serve, whisk cream and icing sugar to soft peaks and spread over chocolate mixture. Decorate with chocolate shavings and raspberries. Remove from the tin and serve.

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