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Chocolate Pavlova
Created by: Howcan Team
Ingredients
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries for topping (e.g. strawberries, raspberries, blueberries)
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, using an electric mixer, beat 6 large egg whites until stiff peaks form.
- Gradually add 1 1/2 cups of granulated sugar, 1 tablespoon at a time, beating well after each addition. Continue to beat until the meringue is glossy and the sugar is completely dissolved.
- Sift 3 tablespoons of unsweetened cocoa powder over the meringue. Add 1 teaspoon of white vinegar, 2 teaspoons of cornstarch, and 1 teaspoon of vanilla extract. Gently fold the cocoa and other ingredients into the meringue using a spatula until well combined.
- Spoon the meringue onto the prepared baking sheet, forming a 8-9 inch circle with slightly raised edges.
- Place the baking sheet in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 30 minutes, or until the meringue is crisp on the outside. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
- In a medium bowl, whip 1 cup of heavy cream with 1 tablespoon of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
- Carefully transfer the cooled meringue to a serving platter. Spread the whipped cream over the top of the meringue. Top with fresh berries.
- Slice and serve immediately. Enjoy!
The Chocolate Pavlova is a decadent twist on the classic Pavlova, a meringue-based dessert named after the Russian ballerina Anna Pavlova. This indulgent dessert features a crisp chocolate meringue shell with a soft, marshmallow-like interior, topped with whipped cream and fresh berries. The history of this dessert is a modern adaptation of the traditional Pavlova, with the addition of cocoa powder or melted chocolate to the meringue mixture, giving it a rich chocolate flavor. Renowned chefs and patisseries around the world have put their own spin on this dessert, making it a popular choice on dessert menus. The best versions of this dish can be found in high-end patisseries and fine dining restaurants, where skilled pastry chefs masterfully create the perfect balance of crispness and chewiness in the meringue, and pair it with luscious whipped cream and seasonal fruits. To make the perfect Chocolate Pavlova, it's crucial to use high-quality cocoa powder or chocolate to achieve a rich, deep chocolate flavor, and to master the art of creating a meringue with a crisp exterior and a soft, gooey interior. While the traditional method involves shaping the meringue into a nest-like form, some chefs opt for individual-sized pavlovas for a more elegant presentation. Whether enjoyed at a Michelin-starred restaurant or homemade with love, the Chocolate Pavlova is a delightful treat for chocolate lovers and dessert enthusiasts alike.
110 min
8
320 calories
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