The season of quinces comes with incredible aroma and great dessert options. Today we offer you an incredible temptation with a breath of autumn and a taste of chocolate – a recipe for Charlotte.
2 maximum big quinces
70 g of butter
70 g of sugar
100 g of chocolate for cooking
4 pcs. Eggs
200 ml. Milk
50 ml. Cognac
Clean the quinces well. One half cut into cubes, the other in circles.
Half of the sugar caramelize, add the quince cut into circles and half the cognac and put on the hotpot to bury for 15 minutes.
Mix the remaining sugar with the chopped quince and cook until you get the mash. Mix the mixture with a mixer.
Put the chocolate on a water bath, add the remaining cognac and 50 grams of butter. Add 2 egg yolks and 2 broken egg whites to the mixture.
Put the rest of the place on a baking mold or other suitable container, and on the side parts arrange the caramelized round pieces of quince. Then pour the chocolate mixture into the dish.
Bake for 40 minutes in an oven heated to 180 degrees. Beat the remaining yolks with the porridge.
Slowly add the mixture to the heated milk and let it boil until it thickens.
Put the finished charlotte on a suitable container. Spread the cream and put it in the freezer for at least four hours before serving.