Chocolate Coffee Charlotte
|Honey||1⁄4 Cup (4 tbs)|
|Cocoa sponge cake||1|
|Coffee cream||2 Cup (32 tbs) (Bavarian)|
|Chocolate||2 Cup (32 tbs)|
|Chantilly cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chocolate shavings||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
In a bowl, mix rum and honey.
Slice spongecake into 2 equal layers.
Place first layer into the bottom of a mold.
Brush with rum mixture.
Top with Bavarian coffee cream.
Cover with second spongecake layer.
Let set in refrigerator 1 hour.
Remove from refrigerator.
With a spatula, coat charlotte with chocolate Chantilly cream.
Surround with a row of cigars tightly squeezed together.
Using a pastry bag, pipe remaining Chantilly cream on top of charlotte.
Decorate with chocolate shavings.
CHOCOLATE COFFEE CHARLOTTE WITH BANANAS Before spreading Bavarian cream, cover first spongecake layer with sliced bananas.
Add a second layer of bananas before coating charlotte with chocolate Chantilly cream.