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New Millennium Charlota


(Votes count 454)

(Rating average 2,98)

Here we have a reconstruction or sophistication which makes the presentation more attractive and loses none of the flavour. This constitutes an advance to be taken well into consideration, as it contributes something without losing the essence of the dish.


For this dessert, you will need to make an almond sponge cake, a praline cream, a chocolate sauce and a charlota foam. You will also need to buy ice cream and a white chocolate crunchy topping, although, if you are skilful enough, you can also try to make them at home.

First, prepare the sponge cake by mixing the TxT marzipan with the eggs, adding flour and smoothing the mixture out to obtain the desired thickness, which in theory is about two centimetres. Bake in the oven at 200º C until you see that it begins to brown and is spongy. TxT means, as we have already pointed out in another recipe, that the marzipan has the same amount of sugar as almond.

For the charlota foam, boil the milk with the vanilla pods for aroma, mix the egg yolks and sugar and add to the boiling milk. Cook for a few minutes and then let the mixture cool to 35º C. Fold in the whipped cream to obtain a wonderful foam.

The praline cream is made in a similar way, as you will need to boil the milk with the cream, mix the yolks with the sugar and add them to the mixture. Cook on a very low heat and then pour over the top of the dark chocolate and the praline in the sieve. Emulsify and let the mixture cool to 35º C.

Prepare the sauce by boiling the milk with the cocoa, mixing the yolks with the sugar and then adding them to the milk. Cook on a very low heat and set aside, just as you have done with the other ingredients, until serving. You can place the sponge cake soaked with syrup on one side of the dish, on top of the praline cream, with the charlota foam in a small glass placed nearby. Decorate the plate with a little sauce, ice cream and chocolate adornments.

Where to try it

This avant-garde vision of the Charlota torte is the work of the master chocolatier, Tino Helguera.
New Millennium Charlota
  • For the sponge cake::
  • 1 kg. TxT marzipan
  • 600 gr. eggs
  • 100 gr. flour
  • For the foam:
  • 1 l. milk
  • 400 gr. sugar
  • 320 gr. egg yolks
  • 1 kg. whipped cream
  • 2 vanilla pods
  • For the praline cream:
  • 250 gr. cream
  • 250 gr. milk
  • 250 gr. hazelnut praline
  • 160 gr. egg yolks
  • 150 gr. 70% dark chocolate
  • 50 gr. cocoa butter
  • 1 gr. salt
  • For the sauce:
  • 250 gr. milk
  • 40 gr. egg yolks
  • 20 gr. powdered cocoa
  • 90 gr. sugar
Category Desserts