The splendid royal carlota but now of chocolate. Sponge chocolate bread with a filling of vanilla and mascarpone cheese and all that accompanied by creamy and smooth chocolate mousse. The best dessert to give.

CARLOTA ROYAL CHOCOLATE

Ingredients

10 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

Select all ingredients

• 12 eggs, separated in egg whites and yolks, for the sponge cake
• 1 cup Great Value® Refined Sugar, divided in two for the sponge cake
• 2 teaspoons liquid vanilla
• 1 1/2 cups Great Value® Wheat Flour
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1/2 cups butter, melted
• 2 packages mascarpone cheese, 226g each
• 3/4 cups Great Value® Powder Sugar
• 1 teaspoon liquid vanilla
• 1 1/2 cups whipping cream
• 450 grams bitter chocolate, in pieces
• 2 cups whipping cream, Semi mounted
• 1/2 cups strawberry, in halves to decorate

Preparation

Preheat the oven to 180 ° C.

For the cake, whisk the egg whites with half of the sugar to the point of nougat. On the other hand, beat the yolks with the rest of the sugar until it doubles its volume and integrates the vanilla.

Mix the yolks with the whites in an enveloping way. Add the sifted powders and the butter.

Pour the previous preparation in two baking trays with waxed paper or silicone mat, and spread so that it is even. Bake 10 minutes.

For the cheese filling, mix the mascarpone cheese with the sugar and the vanilla.

Unroll the sponge cake and pour the cheese filling, spread and roll again carefully. Refrigerate 15 minutes.

For the chocolate mousse, heat the cream to beat and pour over the chocolate, mix until completely integrated. Add the semimontada cream enveloping and integrates very well. Reservation.

For the assembly, cover a bowl with non-stick plastic and reserve. Cut the chocolate roll into slices 2cm thick and cover the bowl, taking care not to leave very large spaces.

Stuffed with the chocolate mousse, mix with a spatula and cover with the sponge cake. Refrigerate two hours or until the mousse set.

Unmold the carlota and decorate with strawberries in halves.

https://us.kiwilimon.com/recipe/desserts/carlota-royal-chocolate