Thursday, February 3, 2011

Chocolate Pavlova


Love this dessert! You can make a plain meringue base if you prefer that over the chocolate (just omit the chocolate and cocoa powder)

  • 6 egg whites
  • 300g caster sugar
  • 3 tablespoons cocoa powder (sieved)
  • 1 teaspoon balsamic/red wine vinegar (use apple cider / white wine vinegar for the plain meringue)
  • 50g dark chocolate (finely chopped) 
For the topping:
  • 500ml double cream (whisked until thick) 
  • 500 g raspberries
  • 2-3 tablespoons coarsely grated dark chocolate
  1. Preheat oven to 180 deg. Celcius , and place parchment paper over a baking tray 
  2. Beat the egg whites until they form soft peaks
  3. Beat in sugar, a little bit at a time, until meringue is stiff and shiny
  4. Add the vinegar, cocoa, and chocolate and gently fold until everything is mixed together
  5. Mound onto the baking sheet into a fat circle shape and smooth sides and top (Tip: draw an outline of a plate, roughly 23cm diameter, onto the parchment paper to get shape)
  6. Place in oven, and immediately turn down the heat to 150 deg. C
  7. Cook for about 1 hour to 1hr 15min
  8. When done, it should look crisp around the edges and sides and should be dry on top.  To the touch, it should be a little squidgey (which means it's nice and chewy on the inside! :) )
  9. Let meringue cool completely
To serve:
  1. Invert onto a flat bottomed plate
  2. Pile whisked cream on top of meringue
  3. Scatter raspberries (or you can use any kind of berry you like), and grated chocolate on top
(Serves 8-10)

Interesting fact: This australian dessert is named after the famous Russian ballerina, Anna Pavlova, because she was the first one to try it during her trip to Australia! 

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