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Gluten Free Charlotte with Dark Chocolate Cream and Blackberries

An easy no-bake dessert that can be enjoyed by all. They'll never know it's gluten free!
Servings 6 slices
Prep Time 30 minutes

Ingredients

Cream filling

  • 3 tablespoons softened butter
  • 1/8 cup granulated sugar
  • 3 egg yolks (from 8 minute boiled eggs, heat off sitting untouched in boiling water) cooled
  • ½ cup Guittard Extra Dark Chocolate Baking Chips (these are gluten free) or equivalent chocolate, 65% cacao
  • 5 tablespoons heavy cream
  • 1 tablespoon rum
  • 1 teaspoon vanilla, gluten free

Bottom and sides of pan

  • 3 tablespoons of rum
  • 1 ½  - 5.3 oz. packages Schar Gluten Free Ladyfingers (approximately, depending on your pan size)
  • Top with berries of your choice
  • Dust with powdered sugar and cacao powder, gluten free

Instructions

  • Get you removable spring form pan (or cake pan) ready. Line the 6 or 7 inch pan with parchment circle to fit the bottom and parchment to fit the sides of the pan. Or you can line the entire cake pan with cellophane leaving an overhang to be able to lift the Charlotte out. Set aside.
  • In a stand mixer bowl, cream together the butter and sugar using whisk attachment, on medium for a few minutes and until combined. Add the cooked egg yolks and continue to cream together. Add the melted chocolate beating on high to until smooth. Add the heavy cream, beating until fluffy. Add the rum and the vanilla.
  • For the bottom of the pan, next pour the ¼ cup of rum into a flat bowl. Dip a ladyfinger into the rum for a few seconds, turning over to dip the other side, then lay in your parchment or cellophane lined pan. Continue to dip and lay the ladyfingers like this, breaking them as needed to fit into the bottom of the pan. Be sure to leave a ½ inch edge around the pan to fit the ladyfinger that will stand on its edge. Fill the center with the cream and smooth, bringing over the touch the insides of the ladyfingers. Top with berries.
  • Cover with cellophane and refrigerate for 4 hours or until chilled.
  • Remove the Charlotte by either removing the bottom of the spring pan or pulling up on the cellophane gently the cake pan does not have a removable bottom. Plate and decorate with a ribbon and a dusting of powdered sugar or cacao powder.
Course: Dessert
Keyword: charlotte, dark chocolate, gluten free charlotte