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Recipe of Carlota Royal Chocolate
Superama

Superama

Recipe of Carlota Royal Chocolate
Superama

Superama

Recipe of Carlota Royal Chocolate
Superama

Superama

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Carlota Royal Chocolate

2 h 30 min
10 min
Complex
4.5
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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.
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Ingredients

10 servings
  • 12 pieces of egg separated in egg whites and yolks, for the sponge cake
  • 1 Cup of Refined sugar Great Value® divided in two for the sponge cake
  • 2 teaspoons of vanilla
  • 1 1/2 cups of Great Value® Wheat Flour
  • 1 Cup of cocoa powder
  • 2 teaspoons of baking powder
  • 1/2 Cup of Butter melted
  • 2 packages of mascarpone cheese 226g each
  • 3/4 of Cup of Great Value® glass sugar
  • 1 teaspoonful of vanilla
  • 1 1/2 cups of whipping cream
  • 450 grams of dark chocolate in pieces
  • 2 cups of whipping cream Semi mounted
  • 1/2 Cup of 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    998
    kcal
    50%
    Carbohydrates
    110
    g
    37%
    Proteins
    14.2
    g
    28%
    Lipids
    63.5
    g
    98%
    Fiber
    9.6
    g
    19%
    Sugar
    63.3
    g
    70%
    Cholesterol
    146
    mg
    49%
    Esha
    Rate this tip
    Ratings (2)
    Virginia Barradas
    09/02/2018 06:28:03
    Yummy 😋
    mar sanrom
    08/05/2017 13:06:40
    Rico

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