Jane's Mini Mocha Charlottes

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will teach you the skills you need to make her beautiful Mini Mocha Charlottes.

This class takes place on Saturday 29th April at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2 hours for this class.

Jane's amazing take on the classic Charlotte cake includes two decadent layers of coffee and chocolate creme diplomat, topped with a swirl of Mascapone cream and all wrapped in a beautifully spotted light almond sponge.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Jane, learning many tips and tricks a long the way as you perfect all the skills required to make Jane's delicious Mini Mocha Charlottes. Jane will also be on hand to answer your questions, be those about baking or her experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

EQUIPMENT:

6 x acetate strips 22 x 7cm (8 ⅔ x 2 ¾ inches) – mark 20cm (8 inches) with a permanent marker

Sellotape/sticky tape  

2 x baking sheets 

25 x 34cm (10 x 13 inches)

Electric hand whisk  

Palette knife   

Bowls

Saucepan  

Non-stick baking paper  

Piping bags x 2  Star piping nozzle  

Wooden spoon  

Sieve

Pastry brush  

Circular cookie cutter

Small plain piping nozzle 7mm/¼ inch in diameter

INGREDIENTS:

For the sponge:

2 large (XL in US) egg whites* (70-80g approx.)  

10g (1 tbsp) caster/superfine sugar

115g (1 cup) ground almonds/almond flour 

115g (1 cup) icing/powdered sugar, sifted

3 large (XL in US) eggs 

20g (2 ½ tbsp) plain/all-purpose flour

20g (2 tbsp + 1 tsp) cocoa powder 

40g (3 tbsp) salted butter – melted

For the décor paste:

1 large egg white* (35-40g approx.)  

35g (2 ½ tbsp) salted butter - softened

35g (⅓ cup) icing/powdered sugar 

35g (¼ cup) plain/all-purpose flour

A little vegetable oil for greasing paper

For the custard filling:

375g (1 ½ cups) whole milk 

4 large (XL in US) egg yolks*

1 tsp vanilla extract 

70g (⅓ cup) caster/superfine sugar

1-2 tsp instant coffee dissolved in 1 tbsp water  

1 tbsp powdered gelatine

3 tbsp cold water 

375ml (1 ½ cups) double/heavy cream

100g (approx. ⅔ cup) dark chocolate - melted

*Save your egg yolks from the sponge and décor paste to use in the filling

For the topping

150ml (⅔ cup) double/heavy cream 

150g (10 ½ tbsp) mascarpone/cream cheese

1 tsp vanilla extract 

1 tbsp icing sugar

Cocoa powder to dust

Chocolate coated coffee beans or giant chocolate buttons

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.