Ingredients
7oz bitter-sweet chocolate
Scant 3oz salted butter
2oz crème fraîche (use soured cream if you can’t find it)
2oz confectioner’s sugar, plus 2 tbsp
4 medium eggs
Pinch of salt
4floz heavy cream
A jar or tin of sweetened chestnut cream (optional)

For the sponge fingers:
4 medium eggs
4oz superfine sugar
3½ all-purpose flour, sieved
Confectioner’s sugar, for dusting

Method: For the ladyfingers:

1. Preheat the oven to 350°F
      
2. Separate the egg yolks from the whites and set aside the yolks. Add just the whites to the bowl of your electric mixer. Whisk with a pinch of salt until the mixture forms soft peaks, then start to gently add the sugar. Whisk to a thick, meringue-like consistency.
      
3. Add the egg yolks and mix for a further 30 seconds.
      
4. Add the sieved flour all in one go and use a spatula to gently mix, trying not to deflate the mixture too much.
      
5. Pour the mixture into a piping bag with a star-shaped or round nozzle. On a baking pan lined with parchment paper, pipe the ladyfinger shapes. You will need multiple pans for this.
      
6. Sprinkle generously with confectioner’s sugar, then bake for 15 minutes until lightly golden.
      
7. Leave to cool down on the pan, then set aside to fully cool.

Method: For the Charlotte

1. First make the chocolate mousse. In a bowl, add the chocolate, butter, crème fraîche and 2oz confectioner’s sugar. Melt together in a microwave, or in a small heat-proof bowl resting over a pan of simmering water.
      
2. Divide the eggs and set aside the yolks.
      
3. Whisk the egg whites with a pinch of salt until stiff peaks form. Add the egg yolks to the chocolate mix and stir until combined.
      
4. Combine the egg whites with the chocolate mix, stirring as gently as possible to keep the mixture airy and light.
      
5. Grease a 3.9"– 4.7" inch springform pan (tall enough to accommodate most of the height of the ladyfingers), and line with parchment paper.
      
6. Working one at a time, arrange the ladyfingers in a ring around the edge of the tin. Use more to cover the base, cutting to size as needed.
      
7. Add 2 tbsp of chestnut cream (if using) on top of the ladyfingers and top with half of the chocolate mousse. Add another layer of ladyfingers and cover with another 2 tbsp of chestnut cream and finish with the remaining mousse. Chill in the fridge for at least 4 hours.
      
8. Once set, carefully unclip and remove the pan. You can leave on the base for ease.
      
9. Make a Chantilly cream by whisking the cold heavy cream with an electric mixer or whisk, slowly add 2 tbsp confectioner’s sugar a little at a time. After 2–3 minutes, the Chantilly should be thick enough to pipe.
      
10. Pipe the mixture on top of the mousse or use a spatula to dollop on top. Serve extra cold. Bon appétit!