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Chocolate Pavlova

Chocolate Pavlova recipe

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alison129
Hi Scott, Thanks for sharing NIGELLA's recipe. But changing a couple of words doesn't make it your recipe.
Time Preperation:00:20 | Cooking: 01:00 - 1:15
Serves: 8-10
     

This chocolate pavlova inspired by Nigella Lawson is rich and chocolaty. The fresh berries and cream really cut through this richness making this chocolate pavlova an ultimate dessert...

Ingredients

chocolate meringue base
6 egg whites at room tempreture
300g caster sugar
3 tablespoons cocoa powder, sieved
1 teaspoon balsamic or red wine vinegar
50g dark chocolate, finely chopped

topping
500ml double cream
500g raspberries (or fresh berries of your choice)
2-3 tablespoons coarsely grated dark chocolate

Do you have a better chocolate pavlova recipe? share it with us

Method

Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.

Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Sprinkle over the cocoa and vinegar, and the chopped chocolate.

Then gently fold everything until the cocoa is thoroughly mixed in.

Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top.

Place in the oven, then immediately turn the temperature down to 150°C and cook for about 60-75 minutes.

When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre it should be soft and gooey.

Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.

When you're ready to serve, invert on to a big, flat-bottomed plate.

Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries.

Coarsely grate the chocolate so that you get curls and sprinkle over the top of the chocolate pavlova.

Have you made this chocolate pavlova? tell us about it...

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