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chocolate pavlova on a serving plate
cookingwithmykids

Chocolate pavlova

5 from 1 vote
Chocolate pavlova is a delicious, decadent dessert. It's perfect as a centre piece at any dinner party or special occasion.
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Prep Time 25 minutes
Cook Time 2 hours
Decorating time 10 minutes
Total Time 2 hours 35 minutes
Servings: 8
Course: Dessert
Cuisine: australian
Calories: 470
Ingredients Equipment Method

Ingredients
  

  • 6 egg whites
  • 300 g (1 1/2 cups) caster sugar
  • 3 tbsp (25g) cocoa powder
  • 1 tsp white wine vinegar
For the topping
  • 400 ml (1 3/4 cups) double or whipping cream
  • 500 g (2 cups) raspberries
  • 3 squares chocolate grated

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Hand held mixer
  • Measuring cups
  • measuring spoons
  • Spatula
  • Sieve
  • baking tray

Method
 

Whisk the egg whites
  1. Separate the eggs add them to a clean mixing bowl or free-standing mixer.
  2. Whisk your eggs until they are soft and cloud like. It'll take a couple of minutes.
Add the sugar
  1. Measure out the sugar into a small bowl. Turn the mixer on to a low speed and spoon the sugar into the egg whites little at a time.
  2. Once the sugar is all added, the meringue should feel smooth and not grainy. If it's grainy, whisk it for a little longer until it's smooth.
Add the vinegar
  1. Keep the mixer on and add the vinegar. Let it mix in.
Add the cocoa powder
  1. Finally, measure out the cocoa powder and then sieve it into your meringue.
  2. Using a spatula or metal spoon, really gently fold the cocoa powder in. Make sure you're not too rough as you don't want to knock the air out of it. Stop mixing as soon as the cocoa powder looks mixed though.
Bake the chocolate pavlova
  1. Dollop your chocolate meringue mixture on to your prepared baking tray.
  2. Spread the mixture out over the circle on your baking paper. Leave the edge a little higher than the middle, to hold your fruit in later.
  3. Pop your pavlova in the oven and immediately reduce the temperature to 150C / 130 C Fan / 300F.
  4. Bake the meringue for an hour until it has crisped up nicely on top. Turn the oven off but leave your pavlova in the oven as it cools own. Leave it for at least another hour.
Decorate the chocolate pavlova
  1. Whip the cream for a minute or two until it's stiffened to gentle peaks. Spread the cream on top of the chocolate pavlova.
  2. Add the fruit on top
  3. If you want to make it extra special you can also grate a few pieces of chocolate on top.