Peanut Butter and Chocolate Charlotte is a simple yet delicious no bake dessert. The lady fingers resemble sponge cake after melding with the peanut butter and chocolate mousse filling in the fridge.
It’s an irresistible summer sweet made possible by Anolon and #SummerDessertWeek.
Summer is starting to heat up. You know what’s great for hot summer days? Fun summer sweets! Today is the first day of #SummerDessertWeek. Angie from Big Bear’s Wife has rounded 45 bloggers who are sharing over 150 summer worthy desserts and treats to get you through the hottest days of summer.
For me, when it’s hotter than Hades I don’t want to do anything but sit under the fan and eat ice cream. Unfortunately, due to the nature of our new-ish schedule, I get to take the dogs out in the afternoon. You know, when it’s typically hotter than Hades? Oh, and did I mention that’s AFTER walking up a 45-degree incline and about 1200 steps in this heat just to get home?
So much laundry.
I’m obsessed with no bake cakes lately because of all this heated activity. There are a few of those on my blog. I also have some other no bake desserts that are delicious, too, like tiramisu. They’re both the inspiration for this charlotte, which is the ultimate in no bake desserts.
I say the ultimate because it’s been around for a few hundred years at least. From the 1700’s, I think. At least that’s what I can gather from the internet. Yes, I know the internet is not quite an authority on anything. But there’s a few reputable websites with references I could easily research if I wanted to. But I don’t.
I just know that it’s a simple dish made of lady fingers and custard or Bavarian cream. The lady fingers line the pan and get softened by the pastry cream filling. The whole thing goes in the refrigerator to chill for a while until you’re ready to eat it. Ideally at least 4 to 6 hours, but overnight is probably best. The lady fingers need time to soften in the fridge.
This charlotte is the predecessor to the no bake banana split cake I shared recently. The hubs devoured that one. So, I think it’s safe to say I can whip those “cakes” up for dessert and he won’t complain about them being too dry the next day. That’s his typical response to a traditionally baked cake; it’s too dry after the first piece.
That’s what icing and whipped cream are for, right?
The hardest part about making this cake is getting the lady fingers to stand up. I kid you not I was getting so frustrated trying to get them to stand up. It wasn’t until I put the layer across the bottom could I get them to stand up. And that’s only because I could put pieces in the bottom to wedge the perimeter to stand up.
I’m making this in my Anolon springform pan. If you haven’t heard about or even tried Anolon in a while, you should check them out. They’ve been around since the 1980’s. They realized that some people aspire to be home chefs and need quality non-stick cookware to do that.
Anolon stays on top of all the trends and innovations in quality cookware for professional and aspiring professionals alike. Or those that pretend they’re on a cooking show when they make dinner. They understand that quality and standards come from the past, present, and future. From word of mouth and recipes passed down to Instagram hashtags and viral posts.
They make a range of products from cookware and bakeware to knives and spatulas. Anolon has everything you need to make a delicious meal at home. They even have tea kettles, cutting boards, and culinary torches. Anolon bakeware collections are gorgeous. I’m drooling over the bronze pans with silicone in the handles.
Once you get that part finished it’s only a short amount of time to make the two fillings. I’m warning you now, they are both delicious. It took many taste samples to make sure the flavors were right where I want them to be. It’s a sacrifice I am willing to make for my readers. You’re welcome.
Okay. I know the chocolate is on the bottom. Don’t do this. The chocolate is a lighter layer and should be on top. I didn’t figure this out until after I put it all together. I made the chocolate layer and spread it on the bottom. Then I made the peanut butter layer and spread it on top. I should have made both fillings then assemble. I would have realized the error if I had.
So, put the peanut butter layer on the bottom. It’s denser and makes it easier to slice and serve. Otherwise, the chocolate part squishes out when you’re slicing. Luckily, I was able to get a decent slice for the photo shoot.
You can see how creamy and delicious those layers are. Yes, there’s more peanut butter than chocolate. I didn’t measure the two to make them exact. They should be close to equal in the recipe, though. I’ve adjusted to compensate for my initial shortfall. If not, you might have leftover filling.
Of course, any leftover filling can be an extra treat for later.
In fact, I didn’t put all the chocolate filling in the charlotte. There’s a bit left in the fridge. I should have put it all in, but oh well. The fillings are very mousse like in texture and taste. Heck, you could even scrap the lady fingers and serve the fillings as mousse. I’m sure your family will love it either way.
The only reason we still have some in the fridge is because the hubs and I aren’t on the same schedule. It’s not even remotely close to the same schedule. He’s only home for actual dinner 2 nights a week. There’s another 2 nights he’s home between 7 and 9 and can eat something I’ve made while it’s still somewhat hot. The other nights of the week, he reheats whatever I made.
Since we usually only eat dessert when we’re together, that means it’s maybe 4 nights a week we eat dessert. Sometimes it’s even less than that depending in our moods. If we’re too tired then we usually skip dessert. Which is difficult to say when the dessert is something this amazing.
The lady fingers turn into something resembling a sponge cake. Their subtly sweet flavor meld with the peanut butter and chocolate mousse fillings. The peanut butter and chocolate combination is one that’s a favorite of mine. The chocolate is creamy and light and the peanut butter is smooth and delicious.
I’m drooling. Are you drooling?
I think we’ll be having dessert tonight for dinner. I don’t think I can pass up on a slice of this beauty again tonight. It’s been difficult to resist sneaking a piece or two while he’s at work. In fact, it was difficult to resist snaking on the model of the photo shoot. But, I diligently put it back. Some might find that absurd. But this person can’t toss out food that edible. So, it went back on the pan.
If I had eaten it there would be an uneven number. Which might force me to eat another piece to even it all out. Then the next thing you know the whole thing has vanished and the hubs only got one piece.
Now that I have this awesome springform pan from Anolon, I will easily be able to whip up another charlotte. I can make this one along with many other variations for us to nibble one through the summer. So, prepare to see lots of other no bake cake recipes on my blog thanks to Anolon.
- 1 package ladyfinger cookies (approximately 30 to 35 cookies)
For peanut butter filling:
- 1 cup peanut butter
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 cup milk
- 4 ounces whipped topping
For chocolate filling:
- 3.75 ounces chocolate pudding
- 1 1/2 cups milk
- 6 ounces whipped topping
- Carefully line an 8 inch springform pan with lady finger cookies. You can either cut the cookies to fit the pan or leave them extend past the pan.
- Line the bottom of the pan with cookies using pieces to fill in the gaps.
For the peanut butter filling:
- Combine the peanut butter and cream cheese in a mixing bowl. Beat with a hand mixer until smooth.
- Add the powdered sugar and milk and beat until the mixture is light and creamy.
- Stir in 1/4 of the whipping topping. Then carefully fold the remaining whipped topping into the peanut butter mixture.
For the chocolate filling:
- Combine the chocolate pudding mix with the milk in a blend. Process until smooth.
- Pour the pudding to a medium mixing bowl and stir in 1/4 of the whipped topping.
- Fold the remaining whipped topping into the chocolate mixture.
- Spread the peanut butter mixture on top of the lady fingers lining the bottom of the pan.
- Spread the chocolate mixture on top of the peanut butter mixture. Cover with plastic wrap making sure to press the plastic wrap on top of the pudding to keep a skin from forming. Refrigerate at least 4 hours. Top with whipping topping before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 429Total Fat 30gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 12gCholesterol 30mgSodium 260mgCarbohydrates 33gFiber 2gSugar 23gProtein 10g
Nutrition information isn’t always accurate.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
- Circus Animal Cookie Ice Cream from Fake Ginger
- No Churn Banana Pudding Ice Cream from Nik Snacks
- Butterscotch Ice Cream from Pastry Chef Online
- Individual Mermaid Ice Cream Treats from Family Around the Table
- Orange Creamsicle Ice Cream Bon Bons from Cooking With Carlee
Pies of Summer:
- Creamy Peach Pie Delight from Who Needs A Cape?
- Key Lime Coconut Pie from Doughmesstic
- Frozen Strawberry Yogurt Pie from Rants From My Crazy Kitchen
- Mini Fresh Strawberry Pies from Cheese Curds in Paradise
- Cherry Limeade Icebox Pie from Sweet Beginnings
Sweet Summertime Cakes and Cupcakes:
- Coconut Custard Almond Cake from The Food Hunter’s Guide to Cuisine
- Strawberry Ice Cream Cake from The Beard and The Baker
- Fiesta Lime Cupcakes from My Baking Heart
- Nana’s Strawberry Shortcake Cake from Daily Dish Recipes
- Ice Cream Cone Drip Cake from Hezzi-D’s Books and Cooks
- Summer Berries Pavlova Cake from Home Sweet Homestead
- Buttermilk Chocolate Cake from Back To My Southern Roots
- Peanut Butter and Chocolate Charlotte A Kitchen Hoor’s Adventures
- Mermaid Layer Cake from Love and Confections
- Vanilla Icebox Cake from Books n’ Cooks
- Peach-Basil Coffee Cake from The Spiffy Cookie
- Strawberry Lemonade Cupcakes from Cookaholic Wife
- The Perfect Vanilla Cupcake from Our Good Life
No Bake Treats:
- No Bake Lemon Chiffon Dessert from Miss in the Kitchen
- Pineapple Pretzel Fluff Salad from 4 Sons R Us
- Easy Raspberry Cream Cheese Dessert from Blogghetti
- No Bake Strawberry Cheesecake from Everyday Eileen
- Strawberry Pretzel Salad Dessert from Creative Southern Home
- No Bake Berry Cheesecake from Desserts Required
- Sea Shell Beach Cakesicles from Big Bear’s Wife
- Mermaid Splash Cookies from The Domestic Kitchen
- Blueberry Crumble Cheesecake from A Blender Mom
- Cruise Ship Strawberry Crepes from Southern From Scratch
- Blueberry Lemon Cheesecake from Eat Move Make
- Caramel Sticky Pudding Cake from Shockingly Delicious
- Blackberry Roly Poly from Nancie’s Table
- Strawberry Monkey Bread from The Bitter Side of Sweet
- Raspberry Custard Bars with Almond from My Sweet Zepol
- Caramel Corn Cheesecake from Sweet ReciPEAs
- Blackberry Cheesecake with Blackberry Compote from Karen’s Kitchen Stories
- Easy Mini Fruit Pizzas from Jen Around the World
- Sunflower Cookies from Cindy’s Recipes and Writings
- Orange Creamsicle Chip Cookies from Palatable Pastime
- Viennese Whirls from Kudos Kitchen by Renee
- Mason Jar Caramel Banana Pudding from For the Love of Food
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 150 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don’t forget to enter the giveaway below! Scroll down to take a look!
Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips.
Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!
Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.