Decadent Chocolate Pavlova

Nicolette van Niekerk
With the smell of caramelised sugars and the aroma of hot cocoa coming from my kitchen this afternoon, I could have easily mistaken it for having a chocolate cake in the oven. I’ve never had chocolate Pavlova before, so when I decided to make a traditional Pavlova to test my skills, I created this variety by merely adding a few spoons of Cocoa powder. It’s delicious and everything you want a chocolate meringue to taste like. To create the dessert as the one shown on the photo, I’ve only used half the recipe and the other half to make the traditional one, that will be shown in another week’s tutorial. To create a successful meringue, see the tips below the recipe. Create your own variety for the toppings or go traditional with berries and cream.   DSC_0576b   Decadent Chocolate Pavlova – by Nicolette van Niekerk Preparation time: 20 minutes Baking time: 45 – 60 minutes   Ingredients: 8 Egg Whites 630g (750ml) Castor Sugar 30ml Corn Flour 20ml White wine vinegar 20ml Cocoa Powder 250ml Fresh Cream 100 g Broken Pecan nut pieces Melted chocolate for a drizzle on top   Method:   1.  Pre-heat the oven to 140℃ and prepare a baking tray with a baking sheet / wax paper /non-stick spray. 2. Add the egg whites to the electrical mixer’s bowl and beat on a high speed until soft peaks are formed.   egg whites 3. Add the sugar a little bit at a time, while beating, until it forms stiff peaks and has a glossy appearance. 4. Fold in the vinegar, cornstarch and cocoa powder. 5. Scoop the mixture onto the baking tray ensuring it forms a big circle of about 20cm and add more meringue in a ring on the base to create the natural hollow slope where the cream will be added. unbaked   6. Bake for 45 – 60 minutes or until hard on the surface but still soft on the inside. The colour of the baked egg whites will change colour from a bright white to a peach, off-white to light brown colour. Remove the Pavlova from the oven to cool down. 7. Whip the fresh cream in a bowl and place it on the top of the dessert. Chop the pecans into pieces, sprinkle it over the dessert and drizzle melted chocolate to decorate.   TIPS: See some examples below of mishaps when baking Pavlova. Mishaps