# Chocolate Charlotte Royale

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A plain sponge roulade spread with a dark chocolate ganache, wrapped around a silky Bavarian cream centre.

Servings: 6 · Desserts

Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chocolate Charlotte Royale](https://image.fridge.menu/adaptations/f7icmp6m/a37b28fc25f1f321f04bc14ddad1289b295eab1fd01e0cf2ca8bb658b284fed4.jpg)

## Ingredients

- 90 g [Plain flour](https://fridge.menu/en/i/flour)
- 4 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 150 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 16 g [Baking powder](https://fridge.menu/en/i/baking-powder)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 120 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)
- 10 g [Double cream](https://fridge.menu/en/i/cream)
- 250 ml [Milk](https://fridge.menu/en/i/milk)
- 180 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate)
- 4 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 150 ml [Double cream](https://fridge.menu/en/i/cream) — whipped
- 4 pcs [Gelatine](https://fridge.menu/en/i/gelatin) — about 8 g
- 50 g [Caster sugar](https://fridge.menu/en/i/sugar)
- Mixed seasonal berries — to taste

## Steps

1. Separate the yolks from the whites and mix the yolks with the sifted flour using a mixer, until the mixture is light and smooth.
2. Whisk the egg whites to stiff peaks and gently fold them into the yolk mixture with an up-and-down motion.
3. Pour the batter into a tin lined with baking paper and smooth it out with a spatula.
4. Bake in a preheated oven at 180°C for 20 minutes. (20 min)
5. Turn the sponge out onto a clean tea towel, carefully peel off the baking paper by dampening it with cold water, roll the sponge up and chill it in the fridge.
6. Bring the cream to the boil and add the roughly chopped chocolate, stirring until completely melted.
7. Chill the ganache until it thickens slightly, then spread it over the unrolled sponge.
8. Roll the sponge back up, wrap it in cling film and chill in the fridge for 1 hour. (60 min)
9. Soak the gelatine in cold water for about 10 minutes. (10 min)
10. Bring the milk to the boil with the chocolate broken into pieces and stir until completely melted.
11. Whisk the sugar with the egg yolks off the heat, then slowly pour in the hot chocolate milk in a thin stream.
12. Over a low heat, stirring constantly, heat the mixture to 82°C.
13. Remove from the heat, let it cool slightly, then add the squeezed gelatine and the whipped cream.
14. Cut the roulade into slices about 2 cm thick and use them to line a glass dome-shaped mould lined with cling film.
15. Pour the Bavarian cream into the centre and smooth it with a spatula.
16. Leave to set in the fridge for about 4 hours, then carefully turn out and unmould the cake.
17. Decorate with mixed seasonal berries, if you like.

Published 2026-10-09

https://fridge.menu/en/r/chocolate-charlotte-royale-f7icmp6m

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=f7icmp6m · Something wrong? Tell us — no account needed. Write to hello@fridge.menu