Chocolate Pavlova
 
Prep time
Cook time
Total time
 
An easy to make chocolate pavlova recipe. I halved the original recipe to make a smaller pavlova. You can easily double the ingredients if you want.
Recipe type: Dessert
Cuisine: Australian
Serves: 4-5
Ingredients
  • 3 large egg whites
  • ½ cup super fine sugar
  • 1½ tbsp cocoa powder (sifted)
  • ½ tsp balsamic vinegar
  • 25 grams dark chocolate (finely chopped)
for the topping:
  • 1 cup double cream
  • 2 cups raspberries
  • 1-2 tsp dark chocolate (coarsely grated)
Instructions
  1. Preheat the oven to 180°C/350ºF and line a baking tray with baking parchment. Draw a 4.5 inch circle on the parchment paper. Turn it over.
  2. Beat the egg whites on medium high speed until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
  3. Sprinkle over the cocoa and vinegar, and then the chopped chocolate.
  4. Gently fold in the cocoa until everything is thoroughly mixed in.
  5. Transfer to the parchment lined baking sheet, making sure you keep within the drawn circle. Smooth the sides and top.
  6. Place in the oven. Turn down temperature to 150 C or 300 F. Cook meringue for about 60 - 75 mins. It should look crisp around the edges and on the sides and be dry on top. Center should look squidgy. Turn off the oven and let the meringue cool completely in the oven with the oven door slightly ajar.
  7. To serve, transfer baked disc to serving plate. Whisk cream to soft peaks, and pile it on top of the meringue. Top with raspeberries and coarsely grated chocolate.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/07/02/chocolate-pavlova/