Two posts in one day? Why not? :)
Just last Sunday, my sister and I had our cousins over for dinner. And we went all out. She made roasted chicken, caulliflower soup with a yummy salad on the side. I was in charge of dessert.
My first initial dessert idea was to make Moelleux au Chocolat. But I wasn't sure if I could make enough for the 7 of us. So we decided to change it to a Chocolate Pavlova.
One thing great about this recipe is that it is quick in preparing and easy to make. But (and there's a but to everything) it takes an hour and 15 minutes to bake.
So, here's what you need to do.
6 egg whites
300 g caster sugar
1 tsp balsamic vinegar
3 tbsps cocoa powder
50 g chocolate (optional but recommended)
- Preheat the oven to 180˚C.
- Whisk the egg whites until stiff peaks. Slowly add the caster sugar and continue to whisk until you get a gleamy and satiny meringue.
- Add the balsamic vinegar and cocoa powder. Fold gently until all of it has been incorporated.
- Break up the chocolate into small chunks and fold it through the meringue mixture.
- Pour the meringue onto a lined baking tray. (Note: You don't want the meringue to spread out too much so that you can really get the marshmallow centre in the pavlova).
- Place the tray in the oven and immediately turn the temperature down to 150˚C.
- Bake for about 1 hour and 15 minutes.
- Once the pavlova is cooked, take it out of the oven and let it cool.
- Serve on the side with whipped cream and mixed berries.