I hope you all have a wonderful Valentine’s Day~
I made this mini Charlotte cake for hubby’s and my early V-day celebration. He ate a piece the day I made it, then somehow devoured the rest of it the next day! Haha how I wish I could pack it away as well as he can! At least I got to taste test it in order to tell you guys it was really good!
It’s a fairly simple recipe. May look like a lot of steps but it’s not complicated and can be done as quickly as a good old cheesecake.
So there you are.
Happy day of love, everyone. What are you all up to this long weekend?
P.S. Giveaway going on here.
Chocolate Raspberry Charlotte Cake
Makes two 3-inch mini cakes
- 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/8 tsp salt
- 7 large egg whites
- 2/3 cup + 2 Tbsp sugar
- 6 large egg yolks
- 2 Tbsp cocoa powder
- 5 Tbsp hot water
- 7 oz milk chocolate, chopped roughly
- 1.5 cups heavy cream
- 1 Tbsp sugar
- 6 oz. raspberries, plus extra for garnish