Charlotte Royale With Chocolate Ice Cream Food

CHARLOTTE ROYALE WITH CHOCOLATE ICE CREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a half sheet pan (18-by-13-inch baking sheet) with parchment paper and spray only the bottom with nonstick cooking spray.
• Roll the almond paste between two sheets of parchment paper into a 9-by-14-inch rectangle; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt and whisk just until foamy. Whisk in the cream of tartar. Slowly add 1/2 cup (100 grams) of the granulated sugar and whisk on high speed until stiff peaks form. (Be careful not to overwhip to the point of dryness or clumping.) Transfer the egg whites to a large clean bowl.
• In the same stand mixer bowl (you needn't clean it), add the egg yolks, vanilla and the remaining granulated sugar and whisk on high speed until the mixture is pale yellow and forms ribbons when you lift the whisk.
• Stir one-third of the egg whites into the yolk mixture. Using a large rubber spatula, gently fold in the remaining egg whites. Sift the cocoa powder over the egg mixture and fold into the batter until just combined. Transfer the mixture to the prepared sheet pan. Using a large offset spatula, spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the cake springs back lightly when touched.
• Sprinkle the confectioners' sugar onto a clean kitchen towel in an even layer. Run a very sharp paring knife along the side of the pan and release the cake. Invert the cake onto the towel and remove the parchment.
• While the cake is still very warm, place the rectangle of almond paste onto the cake. Using the kitchen towel to help you, roll the cake into a jelly roll and wrap the towel tightly around the cake to keep it in place. Allow to cool completely.
• For the coffee simple syrup: Put the coffee and granulated sugar in a small saucepan and heat, stirring, until the sugar is dissolved. Let cool.
• To assemble the Charlotte Royale: Line a 10-inch metal mixing bowl with plastic wrap so that the plastic wrap hangs over the side. Cut the jellyroll into rounds 1/3 inch thick. Dip the bottom of each round quickly into the coffee simple syrup and use the rounds to line the bowl. Start at the middle and place them packed tightly together soaked-side down. Use 1/2 cup of the cookie crumbs to coat the inside of the rolls in the bowl, pressing gently with your hands to get in between any gaps in the rolls.
• Add 1/2 gallon of the softened chocolate ice cream into the center of the cake-lined bowl, packing it in gently and spreading to even and smooth the top. Add 1/2 cup crushed chocolate wafer cookies in an even layer, then top with the remaining 1/2 gallon ice cream, packing it in gently again and using an offset to spread evenly. Finish with an even layer of the remaining 1/2 cup cookie crumbs. Place in the freezer until firm (at least 4 hours or overnight).
• Trim any overhang from the cake base. Invert onto a serving platter and use the plastic wrap to coax the Charlotte out of the bowl. Remove the plastic wrap. Allow the cake to rest for about 30 minutes in the refrigerator to thaw to a temperature where it can be sliced. Slice and serve immediately.

BITTERSWEET CHOCOLATE ICE CREAM

Steps:

• Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.
• Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.
• Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

CHARLOTTE ROYALE

Steps:

• Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper.
• Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla.
• In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a medium peak.
• Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.
• Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its "memory" so the cake won't crack once filled).
• Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room temperature until ready to serve.
• The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.
• Bring the milk up to a simmer along with the scraped seeds from the vanilla bean (or the vanilla bean paste, if using). In a separate bowl, whisk the egg yolks and sugar. Slowly pour the hot milk into the yolks while whisking constantly, then return the entire mixture to the pot. Cook the custard over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 4 minutes. Strain the custard into a bowl.
• Stir the gelatin with 1/3 cup of cool water and let it soften for a minute. Whisk this into the custard while it is still hot. Cool the custard completely to room temperature, then chill the custard for about 15 minutes, so that it is cool to the touch but not setting.
• Whip the cream to soft peaks and fold this (using a whisk) into the cool custard mixture. Assemble the charlotte while the custard is still fluid.
• Line a 6-cup bowl or charlotte mold with plastic wrap. Slice the jelly roll into ½ inch slices and line the entire bowl, pressing the jell roll slices together as tightly as possible without altering their shape. Pour the Bavarian cream into the mold and place any remaining jelly roll slices on top. Cover the charlotte with plastic and chill for at least 4 hours to set.
• To serve, invert the charlotte onto the serving plate and peel away the plastic wrap. Slice into wedges to serve.

CHOCOLATE CHARLOTTE

Steps:

• Filling: Place chocolate in a medium heatproof bowl. In a small bowl, sprinkle gelatin over 2 tablespoons milk; let stand until softened, about 5 minutes. In another medium bowl, whisk together egg yolks and granulated sugar.
• Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add one-third of cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly; return to saucepan. Cook over medium heat, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat and stir in gelatin mixture. Strain mixture through a fine-mesh sieve into bowl with chocolate; let stand until softened, 1 minute. Stir until smooth. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Whisk remaining 3/4 cup cream to soft peaks and gently fold into custard. Refrigerate until ready to assemble, up to 1 day.
• Ladyfingers and Cake Layers: Preheat oven to 350 degrees. Using a pencil and ruler, make a template that will be the guide for piping ladyfingers and cake layers: On a piece of parchment, draw two sets of parallel lines spaced 3 1/2 inches apart. On a second piece of parchment, trace three 5-inch circles. Place each piece of parchment, pencil-side down, on an unrimmed baking sheet. Sift together flour and 1/4 cup cocoa into a medium bowl.
• In the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and vanilla on medium speed until frothy. Increase speed to high and gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form, about 3 to 5 minutes. In a separate bowl fitted with the whisk attachment, beat egg yolks with remaining 1/4 cup granulated sugar until thick and pale yellow, about 2 minutes. Gently fold egg-yolk mixture into egg-white mixture, then fold in flour mixture in three additions. Transfer to a piping bag fitted with a 1/2-inch round tip.
• Pipe ladyfingers crosswise onto prepared templates, spacing 1/4 inch apart (you'll need about 16), then pipe cake rounds, starting in center of each circle and spiraling outward until you reach edge of template. Whisk together remaining 1 tablespoon cocoa and confectioners' sugar; sift over cake rounds. Bake ladyfingers and cake rounds until firm and springy, about 14 minutes. Transfer sheets to wire racks; let cool completely.
• Assembly: Place a 6-by-3-inch cake ring on a parchment-lined baking sheet; line ring with a 20-by-3-inch parchment strip to form a collar. Bring rum and granulated sugar just to a boil in a small saucepan, stirring until sugar is dissolved; remove from heat. Place ladyfingers standing upright inside of ring, with domed sides facing out (use just enough to fit snugly). Place one cake layer at bottom of ring. Brush ladyfingers and cake with rum syrup. Pour half of chocolate filling into cake ring and top with a second cake layer. Brush cake with syrup and top with remaining chocolate filling. Top with final cake layer and brush with syrup. Refrigerate until firm, at least 4 hours or overnight.
• Just before serving, whisk cream and confectioners' sugar to soft peaks. Carefully remove charlotte from bottom piece of parchment and transfer, still in cake ring, to serving platter. Remove ring and gently peel off parchment strip. Dollop whipped cream on top of cake and sprinkle with chocolate shavings.

CHOCOLATE ICE CREAM

Steps:

• Combine whipping cream, chocolate milk, syrup, evaporated and sweetened condensed milk in a large bowl. Mix well. Chill for 4 to 6 hours. Pour into ice cream freezer. Follow your freezer directions. When ice cream begins to set, add shavings if desired. Serve immediately.

PUMPKIN CHARLOTTE ROYALE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jellyroll pan with nonstick cooking spray and line with a piece of parchment. Spray an 8-inch round cake pan with nonstick cooking spray and line with a parchment round.
• Whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside.
• Add the granulated sugar and eggs to a stand mixer fitted with a paddle attachment and beat on high speed until thick, fluffy and lightened in color, about 3 minutes. Beat in the pumpkin puree. Add the dry ingredients and mix on low to incorporate. Scrape down the bowl and beat on medium for 1 full minute.
• Pour about 3/4 cup of the batter into the prepared 8-inch cake pan and spread into an even layer. Scrape the remaining batter into the prepared jelly roll pan and spread into an even layer. Bake until the cakes spring back when gently touched, 14 to 17 minutes. Let cool in the pans for 2 minutes.
• Loosen the edges of the jelly roll pan cake with a knife. Using a sieve, generously dust a clean kitchen towel larger than the jelly roll pan with confectioners' sugar. Flip the cake onto the towel and peel off the parchment. Starting on a long end, fold the towel over the cake edge and begin to roll the cake up with the towel as tightly as possible without cracking the cake. Leave the cake rolled in the towel to cool completely, about 30 minutes. When the round cake is cool enough to handle, run a knife along the edge and invert onto a wire rack to cool completely.
• For the cream cheese filling: Meanwhile, beat the cream cheese and butter in a stand mixer on medium speed until smooth and combined. Add the confectioners' sugar, pumpkin pie spice and vanilla and beat until the ingredients are incorporated. Refrigerate until ready to use.
• When the rolled cake is cool, unroll it, leaving it on the kitchen towel. Spread the cream cheese filling over the cake in an even layer. Roll the cake back up tightly, this time keeping the towel on the outside. Transfer to a baking sheet and refrigerate for 1 hour.
• To assemble the charlotte: Line a 2 1/2-quart stainless steel or glass bowl with plastic wrap, leaving a few inches of wrap overhanging the outside of the bowl.
• Trim the edges of the cake roll, then slice the roll into 20 rounds, each about 1/2 inch thick. Starting in the center of the plastic wrap-lined bowl, arrange the rolls next to each other tightly. Cut any remaining rolls to fit and fill the top edge of the bowl as best as possible. Trim the cake roll rounds to come 1/2 inch below the edge of the bowl.
• Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted. Pour the chocolate into the cake-lined bowl and use an offset spatula to spread into an even layer and fill any cracks between the cake roll pieces. Refrigerate while you make the pumpkin mousse filling.
• For the pumpkin mousse filling: Put 2 tablespoons cold water in a small bowl and sprinkle the gelatin over it; stir to moisten and set aside.
• Add the sweetened condensed milk to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring constantly, until the milk thickens to a paste-like consistency and just starts to brown, about 10 minutes. Stir in the pumpkin, return to the heat and cook until the mixture just begins to bubble and sputter, about 5 minutes. Remove from the heat and stir in the bloomed gelatin. Transfer the mixture to a separate bowl and cool to room temperature, stirring occasionally (see Cook's Note).
• When the pumpkin mixture has cooled, add the heavy cream to a stand mixer fitted with a whisk attachment. Whip on high until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice and salt. Continue to beat until stiff peaks form.
• Spoon the whipped cream mixture into the center of the cake-lined bowl, smoothing the top to an even layer. Trim the 8-inch cake to fit on top of the filling. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to overnight.
• To serve, invert the charlotte onto a cake stand. Remove the plastic wrap and dust with confectioners' sugar. Serve cold.

CHARLOTTE MALAKOFF

Steps:

• Cream together the butter and sugar. Beat in the hazelnuts and then half of the hazelnut liqueur. Whip the cream. Add the remaining half of the hazelnut liqueur to the cream and whip to shaving cream consistency. Fold into the butter/nut mixture. Line the bottom and sides of a 2-quart, cylindrical mold (like a souffle dish) with parchment. Paint (imbibe) the sponge cake layers with the orange liqueur and water. Place a layer of sponge cake on the bottom. Top the sponge layer with a layer of 1/2 of the cream. Plant a ring of strawberries, point down, around the outer edge. Top with another sponge cake layer and repeat with cream and berries. Top with a final layer of sponge cake. Refrigerate for at least 2 hours. Remove from mold and dust sides with coarse hazelnuts.
• For the optional flavored whipped cream garnish, whisk heavy cream in a bowl until it begins to thicken. Add the confectioners' sugar, orange liqueur, and vanilla and whisk to soft peaks. Place the cream in a piping bag fitted with a star tip. Pipe rosettes on top of the cake and top each rosette with a small strawberry.
• Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat 3 (7-inch) cake pans with non-stick vegetable spray. Line the bottoms with a circle of baking parchment.
• In a large bowl, sift the flour, baking powder, and salt together. Repeat 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts.
• In a mixing bowl beat the eggs and sugar until pale yellow, fluffy and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture.
• Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans. Yield: 12 servings

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in the top of a double boiler, stirring occasionally, being careful not to scorch the bottom.
• Combine the egg yolks and the sugar and whip to a creamy and smooth yellow.
• Combine the milk, cream and vanilla bean in a pot over medium heat and bring to a boil.
• Temper the eggsugar combination by whisking into the egg mixture 1/3 of the hot milk. Stir this in to temper the eggs before adding them to the remainder of the milk. Using a whip to whisk the milk, pour the tempered eggs into the hot milk, and cook the milk and egg mixture together. Stir with a wooden spoon until the mixture thickens enough to coat the back of a wooden spoon.
• Add the melted chocolate to the hot milkegg mixture by whipping in with a wire whisk.
• Strain the mixture through a fine mesh strainer and cool quickly in an ice bath before refrigerating the mixture. Chill the ice cream base for several hours before continuing onto the ice cream making. Freeze the mixture in an ice cream freezer according to the manufactures directions.
• Keep frozen until ready to serve.

CHARLOTTE ROYALE (AKA BRAIN CAKE)

Steps:

• Cut the cakes into about 1 1/2cm (half inch) slices.
• Butter a bowl (or mold or springform pan) and place 1 1/2cm slices of jam roll around the sides, fitting them tightly together so that there are no spaces for the custard to seep through. Reserve some slices for placing on top of the Bavarian cream (which will be the bottom of the cake when removed from the mold). Refrigerate until you are ready to fill the mold.
• If using gelatine, soak gelatine in 3 tablespoons cold water.
• Heat milk with vanilla over a medium heat. Add gelatine (or agar-agar) to the milk and bring it gently to the boil, stirring continuously. Remove from the heat and allow to cool slightly.
• While cooling, whisk together egg yolks, icing sugar and salt until smooth, and pour the yolk mixture into the milk while stirring constantly.
• Stir continuously with whisk over a gentle heat until the mixture coats the back of a spoon. The mixture must NOT boil. Pour into a bowl and allow to cool, then refrigerate until the custard is cold and just beginning to thicken.
• While the custard is cooling, whip the cream until it just starts to thicken, then add the icing sugar. Continue whipping to soft peaks. Fold in the fruit or purée and/or liqueur if using.
• Fold cream together with the cooled, but not set, custard. (If the custard has cooled and set a bit too fast, use your mixer to make it creamy before blending it with the whipped cream.).
• Pour into the prepared dish, top with reserved slices of sponge roll and chill overnight.
• To unmold, briefly place the bowl into warm water, cover with serving plate and invert. Tap gently and ease the bowl off of the cake. Add whipped cream and fruit as a garnish if you like.
• For vegetarian use agar-agar.