Rating: 3.59 stars
17 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

This gorgeous gift comes filled with delicious intentions -- as well as magnificently rich chocolate and coconut custards. The luxe layers are wrapped in cocoa ladyfingers and finished, fittingly, with a red satin bow.

Martha Stewart Living, December 2008

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Read the full recipe after the video.

Recipe Summary test

Servings:
8
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Ingredients

FOR THE COCONUT CUSTARD
FOR THE CHOCOLATE CUSTARD
FOR THE RUM SYRUP
FOR ASSEMBLY

Directions

Instructions Checklist
  • Make the coconut custard: Preheat oven to 300 degrees. Spread coconut on a baking sheet, and bake until light gold, about 3 minutes.

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  • Whisk together yolks, 1/4 cup sugar, and the cornstarch in a bowl. Bring milk, coconut milk, and remaining 1/2 cup sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add 1/3 of the milk mixture to yolk mixture, whisking constantly. Add remaining milk mixture in a slow, steady stream, whisking constantly. Return to saucepan, and cook over medium heat, whisking constantly, until slightly thickened, about 3 minutes. Remove from heat, and whisk in butter and vanilla. Fold in coconut, then transfer to a bowl. Press plastic wrap directly on surface of custard, and refrigerate until chilled and firm, about 1 hour (or overnight).

  • Make the chocolate custard: Sprinkle gelatin over 2 tablespoons milk in a small bowl, and let stand until softened, about 5 minutes. Whisk together yolks and sugar in a medium bowl.

  • Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add 1/3 of the cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Place over medium heat, and cook, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat, and stir in softened gelatin.

  • Place chocolate in a medium bowl. Strain cream mixture over chocolate, and let stand for 1 minute. Stir until smooth, and let cool. Whisk remaining 3/4 cup cream until medium-stiff peaks form. Fold 1/3 of the cream into chocolate mixture, then fold in the rest.

  • Make the rum syrup: Bring sugar and rum to a boil in a small saucepan, stirring until sugar dissolves. Let cool.

  • To assemble the charlotte: Place a 6-by-3-inch cake ring, on a parchment-lined rimmed baking sheet. Coat ring with cooking spray. Arrange ladyfingers upright inside ring, curved side touching ring. (Use just enough to fit snugly.) Fit 1 cake round in bottom of cake ring. Brush ladyfingers and cake with syrup. Spread 3/4 cup chocolate custard in ring, then top with 1 cup coconut custard. Repeat with cake, syrup, and custards, leaving 3/4 inch from top of ladyfingers.

  • Cover, and refrigerate for at least 4 hours (or overnight). Let stand at room temperature for 15 minutes, then gently remove cake ring. Top charlotte with whipped cream, and refrigerate for 15 minutes. Tie with bow, if desired, before presenting at the table. Slice, and serve immediately.

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Reviews (3)

17 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
03/10/2009
It suggests serving immediately because of the custards used in the recipe. You can make this cake ahead of time but be sure to store it in the refrigerator. Custards are safe to eat for a few days IF stored properly. I would suggest topping the cake with whipped cream just before serving to keep it from deflating.
Rating: Unrated
12/05/2008
This recipe says to serve immediately. Is that only due to the whip cream topping? I would like to make this desert ahead of a dinner party and hold it for several hours. Does anyone think there would be any problem? Thanks, David
Rating: Unrated
11/28/2008
Made this for Thanksgiving dessert and it was a big hit! I thought all the components were simple to make and the end result is impressive. Definitely will make again.
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