Apr 5, 2013

Chocolate Pavlova

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.

Chocolate Pavlova 

6 egg whites
300 g caster sugar
1 tsp balsamic vinegar
3 tbsps cocoa powder
50 g chocolate (optional but recommended)

Optional toppings

whipped cream
mixed berries

  1. Preheat the oven to 180˚C.
  2. Whisk the egg whites until stiff peaks. Slowly add the caster sugar and continue to whisk until you get a gleamy and satiny meringue.
  3. Add the balsamic vinegar and cocoa powder. Fold gently until all of it has been incorporated.
  4. Break up the chocolate into small chunks and fold it through the meringue mixture.
  5. 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).
  6. Place the tray in the oven and immediately turn the temperature down to 150˚C.
  7. Bake for about 1 hour and 15 minutes.
  8. Once the pavlova is cooked, take it out of the oven and let it cool.
  9. Serve on the side with whipped cream and mixed berries.

Voila! :)

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