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.
Decadent Chocolate Pavlova – by Nicolette van NiekerkPreparation time: 20 minutesBaking time: 45 – 60 minutesIngredients:
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
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.
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.
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.
Be careful to use too much corn flour, as it will dry out the egg whites, causing the Pavlova to crack on the surface.
When using normal sugar instead of castor sugar, the amount of sugar syrup will be too much for the egg whites to absorb and will start to seep out from the baked Pavlova at the end.
When the Pavlova is not cooked completely, the inside being to soft, will allow the outer crust to brake and fall flat. Rather keep it in the oven until a thicker crust is formed, and when flicked with your finger, won’t break or harm the meringue.(The inside should be that of a marshmallow consistency and not raw foamy egg whites).
See some examples below of mishaps when baking Pavlova.