Peruvian & World Recipes

Mocha Charlotte

Mocha Charlotte
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Mocha Charlotte

Course: DessertsCuisine: Arabic
Servings:

12

Indulge in the rich layers of Mocha Charlotte, a luscious dessert featuring coffee-infused custard between vanilla biscuits, topped with whipped cream, chocolate ganache, and a hint of liqueur for a decadent treat.

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Ingredients

  • Coffee Pudding:

  • 6 egg yolks

  • 4 cups whole milk

  • 2/3 cup corn starch

  • 1 cup granulated sugar

  • 1/4 cup Instant coffee powder

  • Chocolate Ganache:

  • 3/4 cup Whipped Cream

  • 1 cup chopped semisweet chocolate

  • 1/3 cup unsalted butter

  • Cookie Layer:

  • 80 vanilla crackers/wafers/biscuits

  • 1 cup strong brewed coffee

  • 1/4 cup Amaretto or Crème de Cacao liqueur

Directions

  • To Make The Cake:
  • In a heavy-bottomed pot combine egg yolks, milk, corn starch, sugar, and coffee powder.
  • Bring the pot to medium heat and stir constantly until the pudding gets thick. About 7-10 minutes. Set aside.
  • In a bowl combine brewed coffee and liqueur. Set aside.
  • Line a 13x9” or 9x9” baking dish with plastic wrap, leaving enough overhang in each direction to completely cover the top.
  • To assemble the cake, soak the cookies one by one in the coffee mixture and line the bottom of the pan.
  • Spread about one and a half cups of the mocha pudding over the cookies. Place another layer of soaked cookies on top, lying flat, followed by another layer of pudding. Continue layering soaked cookies and pudding until there are 5 layers of each, ending with a layer of pudding.
  • Smooth the top, cover with plastic wrap, and refrigerate overnight, or a minimum of 3 hours.
  • To Make The Ganache:
  • Place the chocolate and butter into a medium bowl.
  • Heat the cream in a small saucepan over medium heat. Warm it up almost to a boil pour over the chopped chocolate and butter, and whisk until smooth.
  • To Ice The Cake:
  • Allow the ganache to cool slightly before pouring over the tart.
  • Remove the tart from the refrigerator pulling back the plastic wrap and inverting it onto a serving dish. Remove the plastic wrap, pour the ganache, and let it set for one hour.
  • Serve cold and enjoy!

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