Chocolate Peach Charlotte with Peach Melba Topping

Ingredients

Chocolate sponge cake

• 4 eggs, separated and at room temperature
• 1/2 cup plus 1/3 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup Hershey’s Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup water

Chocolate peach filling

Makes about 3 cups

• 2 envelopes unflavored gelatin
• 1/4 cup cold water
• 1 cup sugar
• 1/2 cup Hershey’s Cocoa
• 1/4 cup (1/2 stick) butter or margarine
• 2 1/2 cups milk, divided
• 1 teaspoon vanilla extract
• 1 cup (1/2 pint) cold whipping cream
• 1 cup puréed peaches, fresh or canned

Peach Melba topping and garnish

• 1/3 cup seedless red raspberry preserves
• 1/4 teaspoon lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1/4 teaspoon almond extract
• Fresh or canned peach slices

Instructions

1. Heat the oven to 375°F (190°C). Line a 15 1/2 × 10 1/2 × 1-inch jelly-roll pan with foil and generously grease the foil.
2. Beat the egg whites in a large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. In a small bowl, beat the egg yolks and vanilla on high speed for about 3 minutes. Gradually add the remaining 1/3 cup sugar and continue beating for 2 additional minutes.
3. Stir together the flour, cocoa, baking powder, baking soda, and salt. On low speed, add the dry mixture to the egg yolk mixture alternately with the water, beating just until blended and smooth. Gradually fold the chocolate mixture into the egg whites. Spread evenly in the prepared pan.
4. Bake for 12 to 15 minutes, or until the top springs back when touched lightly in the center. Immediately loosen the cake from the pan edges. Place foil over the cake and invert it onto the countertop. Remove the pan and let the cake cool.
5. To make the filling, sprinkle gelatin over 1/4 cup cold water in a small bowl and let stand 3 to 4 minutes. Combine 1 cup sugar, 1/2 cup cocoa, butter, and 1/2 cup milk in a medium saucepan. Cook over low heat, stirring constantly, until smooth and very hot; do not boil. Add gelatin and stir until completely dissolved.
6. Remove the chocolate mixture from heat. Gradually add the remaining 1 3/4 cups milk and vanilla. Pour into a bowl; refrigerate, stirring occasionally, until the mixture mounds when dropped from a spoon. Beat whipping cream until stiff and fold it with the puréed peaches into the chocolate mixture.
7. Peel the foil from the cooled cake. Cut a circle from one end to fit the bottom of a 9-inch springform pan. Divide the remaining cake into 3 equal vertical strips, then cut across the strips to make sticks about 3 × 1 inches. Stand the sticks around the inside edge of the pan. Pour in the filling and refrigerate for 4 to 6 hours, or until firm.
8. Make the Peach Melba topping: stir together the raspberry preserves and lemon juice in a small saucepan. Mix cornstarch with water and stir into the raspberry mixture. Cook over medium heat, stirring constantly, until it begins to boil and thickens slightly. Remove from heat, stir in almond extract, and cool.
9. To serve, remove the side of the springform pan. Spoon the Peach Melba topping over the charlotte, arrange peach slices on top, cover, and refrigerate.