Charlotte Russe | Chocolate Charlotte Russe ~ for our 5th!!!

We celebrated our 5th anniversary this month. Yeah 5 years with this man. I wouldn't say that life was perfect. We have had our fair share of fights and together moments and I would say fights triumphed over the latter. But it was those fights that brought us closer and intimate. Life with this guy is like a roller coaster ride. I am still learning something new but life with this guy is what makes me complete.

This anniversary I wanted to make something new and special, something that I had never tried before and this charlotte russe is everything that I needed to make the day special. It is light, it's creamy and it's delicious. Delicious in the sense mouth wateringly delicious and you would definitely crave for another slice. We kept most of the dessert to ourselves but then we started over-indulging and finally gave away half of it for friends. It is that good...

~*What U Need*~ For the genoise: Melted butter - 1 tbsp All purpose flour - 50 g Vanilla essence - 1/2 tsp Salt - a pinch Eggs - 2, large Sugar - 60 g For the Mocha Bavarian Cream: Powdered gelatin - 11 g Cold water - 75 ml Egg yolks - 2 Sugar - 60 g Milk - 250 ml Vanilla extract - 1 tsp Instant coffee powder - 1 tbsp Bittersweet chocolate - 1 oz Heavy cream - 250 ml Simple coffee syrup: Boil 1/2 tbsp instant coffee with 2 tbsp sugar and 2 tbsp water. Set aside to cool. Ladyfingers - 20 or to fit 8-inch springform pan. Chocolate shavings - to decorate How I Made it: Preheat oven to 180 C. Whisk the eggs and sugar. Place over a pan of simmering water and whisk till it is warm approx 5 mins. Take this egg in a mixer bowl and beat on high till cooled and triple in volume. The batter should leave a ribbon like trail when lifted out of the bowl. Beat in the vanilla. Sieve about a third of the flour and fold in. Repeat with the remaining flour in thirds. Take a spoonful of the mix and add to the melted butter and whisk well. Add this to the flour mixture and fold gently. Spoon into greased 8-inch cake pans and bake for 10-12 mins until they are slightly shrinking away from the tin. Cool for 5 mins in the tin then loosen the edges with a knife and transfer to a cooling rack. To make the mocha bavarian cream, soak the gelatin in cold water and let it bloom for 5 mins. Whip yolks and sugar until light and thick. Scald milk and slowly add it into the egg mixture, beating constantly. Cook this mixture over a pan of simmering water until it thickens slightly. Add vanilla extract and coffee powder and mix well to dissolve. Melt the gelatin on heat and add into the egg mixture. Let it cool in the fridge till half set, whisking every now and then to keep the mixture smooth. Whip cream to soft peaks, fold the cream into the half set egg mixture. Set aside. To assemble, line the springform pan with ladyfingers(I cut them into half), place one genoise on the bottom of the pan, brush with the coffee syrup generously, pour half of the bavarian cream and smooth the top. Place the second genoise on top and repeat with the steps. Decorate with chocolate shavings and place in the fridge to set for 2-3 hours. Slice and serve.

Serve with love!!!

So thats it Folks...
With Love,

Signs off!!!