We have had lots of interest in the chocolate pavlova that was cooked for Sabine’s birthday yesterday. So here is the recipe, it’s easy, looks great and is a crowd pleaser.
For The Pav
- 6 large egg whites
- 1 cup caster sugar
- 3 tablespoons cocoa
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- 2 flakes
For the Topping
- 500 g cream
- 1 cup raspberries
- 2 flakes
- Preheat the oven to 180°C 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 / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C and cook for about one to one and a quarter hours. 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 you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely, I leave it in the oven overnight.
- 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. break the flakes so that you get lovely chunks, sprinkle over the top, letting some fall, as it will, on the plate’s rim.