Charlotte Royale With Chocolate Ice Cream Recipes

PUMPKIN CHARLOTTE ROYALE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jellyroll pan with nonstick cooking spray and line with a piece of parchment. Spray an 8-inch round cake pan with nonstick cooking spray and line with a parchment round.
• Whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside.
• Add the granulated sugar and eggs to a stand mixer fitted with a paddle attachment and beat on high speed until thick, fluffy and lightened in color, about 3 minutes. Beat in the pumpkin puree. Add the dry ingredients and mix on low to incorporate. Scrape down the bowl and beat on medium for 1 full minute.
• Pour about 3/4 cup of the batter into the prepared 8-inch cake pan and spread into an even layer. Scrape the remaining batter into the prepared jelly roll pan and spread into an even layer. Bake until the cakes spring back when gently touched, 14 to 17 minutes. Let cool in the pans for 2 minutes.
• Loosen the edges of the jelly roll pan cake with a knife. Using a sieve, generously dust a clean kitchen towel larger than the jelly roll pan with confectioners' sugar. Flip the cake onto the towel and peel off the parchment. Starting on a long end, fold the towel over the cake edge and begin to roll the cake up with the towel as tightly as possible without cracking the cake. Leave the cake rolled in the towel to cool completely, about 30 minutes. When the round cake is cool enough to handle, run a knife along the edge and invert onto a wire rack to cool completely.
• For the cream cheese filling: Meanwhile, beat the cream cheese and butter in a stand mixer on medium speed until smooth and combined. Add the confectioners' sugar, pumpkin pie spice and vanilla and beat until the ingredients are incorporated. Refrigerate until ready to use.
• When the rolled cake is cool, unroll it, leaving it on the kitchen towel. Spread the cream cheese filling over the cake in an even layer. Roll the cake back up tightly, this time keeping the towel on the outside. Transfer to a baking sheet and refrigerate for 1 hour.
• To assemble the charlotte: Line a 2 1/2-quart stainless steel or glass bowl with plastic wrap, leaving a few inches of wrap overhanging the outside of the bowl.
• Trim the edges of the cake roll, then slice the roll into 20 rounds, each about 1/2 inch thick. Starting in the center of the plastic wrap-lined bowl, arrange the rolls next to each other tightly. Cut any remaining rolls to fit and fill the top edge of the bowl as best as possible. Trim the cake roll rounds to come 1/2 inch below the edge of the bowl.
• Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted. Pour the chocolate into the cake-lined bowl and use an offset spatula to spread into an even layer and fill any cracks between the cake roll pieces. Refrigerate while you make the pumpkin mousse filling.
• For the pumpkin mousse filling: Put 2 tablespoons cold water in a small bowl and sprinkle the gelatin over it; stir to moisten and set aside.
• Add the sweetened condensed milk to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring constantly, until the milk thickens to a paste-like consistency and just starts to brown, about 10 minutes. Stir in the pumpkin, return to the heat and cook until the mixture just begins to bubble and sputter, about 5 minutes. Remove from the heat and stir in the bloomed gelatin. Transfer the mixture to a separate bowl and cool to room temperature, stirring occasionally (see Cook's Note).
• When the pumpkin mixture has cooled, add the heavy cream to a stand mixer fitted with a whisk attachment. Whip on high until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice and salt. Continue to beat until stiff peaks form.
• Spoon the whipped cream mixture into the center of the cake-lined bowl, smoothing the top to an even layer. Trim the 8-inch cake to fit on top of the filling. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to overnight.
• To serve, invert the charlotte onto a cake stand. Remove the plastic wrap and dust with confectioners' sugar. Serve cold.

CHOCOLATE ICE CREAM

Steps:

• 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press the ingredients into the blades.
• 4.In about 45 seconds, the sound of the motor will change and four mounds should form.
• 5.Stop machine. Do not over mix or melting will occur. Serve immediately.

CHOCOLATE CHARLOTTE

Steps:

• Filling: Place chocolate in a medium heatproof bowl. In a small bowl, sprinkle gelatin over 2 tablespoons milk; let stand until softened, about 5 minutes. In another medium bowl, whisk together egg yolks and granulated sugar.
• Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add one-third of cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly; return to saucepan. Cook over medium heat, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat and stir in gelatin mixture. Strain mixture through a fine-mesh sieve into bowl with chocolate; let stand until softened, 1 minute. Stir until smooth. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Whisk remaining 3/4 cup cream to soft peaks and gently fold into custard. Refrigerate until ready to assemble, up to 1 day.
• Ladyfingers and Cake Layers: Preheat oven to 350 degrees. Using a pencil and ruler, make a template that will be the guide for piping ladyfingers and cake layers: On a piece of parchment, draw two sets of parallel lines spaced 3 1/2 inches apart. On a second piece of parchment, trace three 5-inch circles. Place each piece of parchment, pencil-side down, on an unrimmed baking sheet. Sift together flour and 1/4 cup cocoa into a medium bowl.
• In the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and vanilla on medium speed until frothy. Increase speed to high and gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form, about 3 to 5 minutes. In a separate bowl fitted with the whisk attachment, beat egg yolks with remaining 1/4 cup granulated sugar until thick and pale yellow, about 2 minutes. Gently fold egg-yolk mixture into egg-white mixture, then fold in flour mixture in three additions. Transfer to a piping bag fitted with a 1/2-inch round tip.
• Pipe ladyfingers crosswise onto prepared templates, spacing 1/4 inch apart (you'll need about 16), then pipe cake rounds, starting in center of each circle and spiraling outward until you reach edge of template. Whisk together remaining 1 tablespoon cocoa and confectioners' sugar; sift over cake rounds. Bake ladyfingers and cake rounds until firm and springy, about 14 minutes. Transfer sheets to wire racks; let cool completely.
• Assembly: Place a 6-by-3-inch cake ring on a parchment-lined baking sheet; line ring with a 20-by-3-inch parchment strip to form a collar. Bring rum and granulated sugar just to a boil in a small saucepan, stirring until sugar is dissolved; remove from heat. Place ladyfingers standing upright inside of ring, with domed sides facing out (use just enough to fit snugly). Place one cake layer at bottom of ring. Brush ladyfingers and cake with rum syrup. Pour half of chocolate filling into cake ring and top with a second cake layer. Brush cake with syrup and top with remaining chocolate filling. Top with final cake layer and brush with syrup. Refrigerate until firm, at least 4 hours or overnight.
• Just before serving, whisk cream and confectioners' sugar to soft peaks. Carefully remove charlotte from bottom piece of parchment and transfer, still in cake ring, to serving platter. Remove ring and gently peel off parchment strip. Dollop whipped cream on top of cake and sprinkle with chocolate shavings.

CHARLOTTE ROYALE WITH CHOCOLATE ICE CREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a half sheet pan (18-by-13-inch baking sheet) with parchment paper and spray only the bottom with nonstick cooking spray.
• Roll the almond paste between two sheets of parchment paper into a 9-by-14-inch rectangle; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt and whisk just until foamy. Whisk in the cream of tartar. Slowly add 1/2 cup (100 grams) of the granulated sugar and whisk on high speed until stiff peaks form. (Be careful not to overwhip to the point of dryness or clumping.) Transfer the egg whites to a large clean bowl.
• In the same stand mixer bowl (you needn't clean it), add the egg yolks, vanilla and the remaining granulated sugar and whisk on high speed until the mixture is pale yellow and forms ribbons when you lift the whisk.
• Stir one-third of the egg whites into the yolk mixture. Using a large rubber spatula, gently fold in the remaining egg whites. Sift the cocoa powder over the egg mixture and fold into the batter until just combined. Transfer the mixture to the prepared sheet pan. Using a large offset spatula, spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the cake springs back lightly when touched.
• Sprinkle the confectioners' sugar onto a clean kitchen towel in an even layer. Run a very sharp paring knife along the side of the pan and release the cake. Invert the cake onto the towel and remove the parchment.
• While the cake is still very warm, place the rectangle of almond paste onto the cake. Using the kitchen towel to help you, roll the cake into a jelly roll and wrap the towel tightly around the cake to keep it in place. Allow to cool completely.
• For the coffee simple syrup: Put the coffee and granulated sugar in a small saucepan and heat, stirring, until the sugar is dissolved. Let cool.
• To assemble the Charlotte Royale: Line a 10-inch metal mixing bowl with plastic wrap so that the plastic wrap hangs over the side. Cut the jellyroll into rounds 1/3 inch thick. Dip the bottom of each round quickly into the coffee simple syrup and use the rounds to line the bowl. Start at the middle and place them packed tightly together soaked-side down. Use 1/2 cup of the cookie crumbs to coat the inside of the rolls in the bowl, pressing gently with your hands to get in between any gaps in the rolls.
• Add 1/2 gallon of the softened chocolate ice cream into the center of the cake-lined bowl, packing it in gently and spreading to even and smooth the top. Add 1/2 cup crushed chocolate wafer cookies in an even layer, then top with the remaining 1/2 gallon ice cream, packing it in gently again and using an offset to spread evenly. Finish with an even layer of the remaining 1/2 cup cookie crumbs. Place in the freezer until firm (at least 4 hours or overnight).
• Trim any overhang from the cake base. Invert onto a serving platter and use the plastic wrap to coax the Charlotte out of the bowl. Remove the plastic wrap. Allow the cake to rest for about 30 minutes in the refrigerator to thaw to a temperature where it can be sliced. Slice and serve immediately.