Chocolate Pavlova

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With four children there is always something on – something to organise, something to do or something to attend.  This week there were 3 separate sports days to attend for 3 of my kids which required a great deal of my time to ensure that all my kids got my equal attention.  And then Levi came home after school on Tuesday with a broken front tooth which required a couple of trips to the dentist.  As a result the week has flown by and I swear I spent the most part of it standing on the school field shivering and willing the sun to beat harder.

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Friday nights are pizza, dessert and movie night at our house. This week’s dessert is going to be Apple Tarte Tatin with Cinnamon Ice-cream.  I have just finished churning the ice-cream which left me with 6 egg whites.  I used these leftover egg whites for a batch of Raspberry Lemon Friands but they would have been perfect for this pavlova.

This yummy Chocolate Pavlova was a special dessert from a few weeks ago when Matilda returned from her first 2 night away camp.  Her camp was up in the mountains and there had been a big snow storm so I was very anxious to have her home safe and sound again – so naturally I made a Chocolate Pavlova to prepare for her return!

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This pavlova makes me think of Christmas as I first made a similar recipe from a Christmas edition of a magazine – I think it was Inside Out magazine.  It was amazing but I couldn’t track down the old issue so I made this recipe from a ‘Books For Cooks’ book that I picked up in London.  A simple dessert to make but quite decadant and perfect for a special weekend dessert!

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chocolate pavlova

(adapted from Books For Cooks Favourite Recipes)

6 egg whites, at room temperature
a pinch of salt
350g caster sugar
2 teaspoons cornflour
4 tablespoons cocoa powder
1 teaspoon white vinegar
250ml cream
1 teaspoon caster sugar
berries

Preheat the oven to 180 degrees C (350 degrees F).  Draw a 23cm circle on a sheet of baking paper, turn this upside down onto a baking tray.

Whisk the egg whites in a mixer with a pinch of salt until stiff peaks form.  Continue whisking and add the sugar, a spoonful at a time, and then whisk further until well the mix is stiff and glossy.

Sift over the cornflour and cocoa powder, pour in the vinegar and gently fold through with a spatula.  Carefully mound the meringue mix within the circle on the baking tray.  Smooth the sides and the top.  Bake for 5 minutes and then turn down the oven to 120 degrees C (250 degrees F) and cook for a further 1 hour and 15 minutes.

Turn off the oven and prop the door open with a wooden spoon then leave until the pavlova has cooled completely.  Invert the pavlova onto a serving plate.  Whip the cream with the extra sugar and spread onto the top of the pavlova.  Decorate with the berries.

 

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6 Responses to Chocolate Pavlova

  1. Beth says:

    Hi Natalie,
    I often make your delicious meringues with pistachio and rose water cream,. I’ll have to try this recipe out as I’ve never attempted the chocolate mix.
    x

    • natalie says:

      Great to hear Beth! I love those meringues I should have mentioned that flakes of chocolate scattered over the top of this chocolate pavlova are really pretty and give another texture.

  2. gourmet goddess says:

    noting beats a good pavlova – only problem in the USA is the price of passionfruit – outrageous -LOL .

    will have to try the chocolate version with berries ☺

    gg

  3. Victoria says:

    Hi, Natalie,

    It’s so good to follow your adventures. Glad you’re back! I love regular Pavlova, but this sounds marvelous, and I (on occasion) make hollandaise sauce. What to do with the egg whites is the question.

    Now I know.

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