Ingredients
Chocolate Pavlova
- 4 egg whites
- 1 cup caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- ½ tsp vanilla essence
- 3 tsp cocoa powder
Chocolate Ganache
- 200g dark chocolate, chopped
- ½ cup cream
Whipped Cream Layers
- 2 cups cream
- 1 tsp vanilla essence
Garnish
- Extra chocolate for grating
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 120ºC with fan bake setting. Line a baking tray with baking paper to prevent sticking.
- Whisk Egg Whites: Whisk the egg whites in a clean bowl until stiff peaks form. Gradually add caster sugar one tablespoon at a time, continuing to beat until the meringue is very stiff and glossy, which should take at least 5 minutes.
- Fold Ingredients: Gently fold in the cornflour, white vinegar, and vanilla essence to the meringue mix, incorporating them evenly without deflating the mixture.
- Add Cocoa Powder: Sprinkle 2 teaspoons of cocoa powder over the meringue and carefully fold it through to create a light chocolate flavor and color.
- Shape and Swirl: Spread the meringue mixture into a large circle on the prepared tray. Sprinkle an additional teaspoon of cocoa powder on top and use a fork to swirl it through. Form a slight crater in the center to hold the toppings later.
- Bake and Cool Pavlova: Bake the pavlova for 1 hour. After baking, turn off the oven and leave the pavlova inside to cool completely. This step can be done the day before and left overnight in the oven for convenience.
- Make Chocolate Ganache: Place the chopped dark chocolate in a glass bowl. Heat the ½ cup of cream in a saucepan until it just comes to a boil, then pour the hot cream over the chocolate. Let sit for a minute, then mix thoroughly until the chocolate is smooth and fully melted. Chill the ganache in the fridge until it thickens slightly but is still pourable.
- Whip Cream: Using a stand mixer bowl, whip the 2 cups of cream until soft peaks form. Add 1 teaspoon of vanilla essence and continue to whip until stiff peaks form.
- Prepare Chocolate Cream: Remove half of the whipped cream and set aside. In the stand mixer bowl with the remaining whipped cream, gently fold in half a cup of the chilled chocolate ganache. Whip gently until soft peaks form to create a light chocolate cream layer.
- Assemble Pavlova: Place the cooled pavlova on a serving platter. Pour the chocolate ganache into the crater and spread evenly. Next, spread the chocolate cream over the ganache layer, followed by the plain whipped cream on top. Finish by grating extra chocolate over the top for garnish. Refrigerate until ready to serve.
Notes
- The pavlova meringue must be whipped until very stiff and glossy to ensure a crisp crust with a soft interior.
- Allow the pavlova to cool completely in the oven to prevent cracking.
- Chilling the ganache until thick but pourable is key for layering.
- Use good quality dark chocolate for the best flavor in the ganache.
- This dessert can be assembled a few hours in advance and kept chilled.
- Ensure all bowls and beaters are clean and free of fat when whipping egg whites for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
