Easter Chocolate Pavlova

IMG_8994With Easter around the corner, I thought I would share this killer recipe with you. I promise, that this is no ordinary pavlova, and will be an unforgettable experience. I am talking a lot about textures here; the crisp outside is a melt in your mouth moment, shortly followed by a marshmallow, chewy, chocolate interior. Then there is the satin finish of the cream and a much-welcomed sharpness from the raspberries. I mean really, can it get any better? Chocolate meringue, cream and raspberries, I think I should stop talking now! Except to say, don’t be scared … it’s easy to make.

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Ingredients –

  • 6 Large eggs – whites only
  • 300g caster sugar
  • 3 Tbsp. Cocoa powder, sieved
  • 1 tsp. red wine vinegar
  • 80g chopped chocolate

For the Topping –

  • 500 ml whipped cream – I prefer it unsweetened, the Pavlov is quite sweet
  • 500g raspberries
  • Chocolate, crumbled

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Recipe –

  • Preheat your oven to 180 degrees C
  • Spray a baking tray with spray and cook and then line with tin foil (shiny side down) and be sure to spray the tin foil very well
  • In your mixer or with a hand beater beat the egg whites until stiff peaks form, (this is when you can lift the mixture up and it stays in place like a stalagmite), this process takes approximately 4 – 5 minutes
  • Add the caster sugar, one tablespoon at a time, mixing continuously. You will notice the egg white mixture getting shiny and thicker
  • Once all the caster sugar is mixed in, add the sieved cocoa powder, vinegar and chopped chocolate and gently fold in until just combined
  • Mound the mixture into a wide circle, onto the prepare baking tray and smooth out so that you have a disk shape approx. 23cm wide – leave space, it expands as it cooks
  • Place in the centre of the oven and immediately turn the oven down to 150 degrees C
  • Cook for 1 hour and 10 minutes, or just until the top is crisp but the center still has the promise of the gooey interior
  • Once cooked, turn your oven off and leave the meringue in the oven with the oven door slightly open until cooled, this takes about an hour
  • Once cooled, invert onto a big plate and gently peel off the foil.
  • Slather the whipped cream on top, add the raspberries and sprinkle the whole disc with crushed chocolate
  • Serve immediately

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Dee’s notes –

  • This meringue is very delicate so be gentle, if it cracks or breaks don’t worry, you can cover it all up with cream!
  • The meringue will puff up in the oven, but when it cools it will sink down and start to crack, this is normal. Think, chocolate volcanic rock
  • If you like, make 2 disks and then sandwich them together with cream
  • If you are nervous separating eggs, crack them all into a big bowl and scoop out the yolk with you hands. This works provided the egg doesn’t break when you crack it
  • Top with a dusting of finely ground coffee
  • Peppermint crisp would work nicely here too
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