Chocolate Pavlova

I’m fluffy on the inside, crunchy on the outside, light in texture but devilishly decadent…and I’m A cinch to make.

I love this recipe and quite literally pull it out every single birthday or holiday and it has become a Sheil Family staple over the years….that my Dad just can’t live without. I have done my fair share of experimenting with different ways of presenting this delicious dessert, and I will follow this post with other’s showing you how to dress this little number up in 3 glorious way!

Disclaimer : This recipe originates from my favourite childhood obsession with the vivacious home goddess, Nigella Lawson. I grew up watching her shows and I love her! In all seriousness my obsession with this desert is my true homage to how addicted I was to her cooking shows as a teenager.

THE CHOCOLATE PAVLOVA

You’ll need:

6 egg whites (save the yolks!!!)

300g caster sugar

50g dark chocolate, grated, try to get one with at least 70% cocoa solids

1 tsp balsamic vinegar

3 tbs cocoa powder, sieved

for a simple topping 

500g double cream, whisk thickened

2 punnet of raspberry’s

2-3 table spoons of grated dark chocolate

How to:

1. Preheat oven to 180’C and line a tray with baking paper.

2. Beat the  egg white until satiny peaks form, make sure you get this step right! Otherwise when you add the sugar the egg white swill be brought down by the weight of the sugar, this does not make for a good pav! A quick test is if the egg whites will hold if the bowl was to be tipped upside down.

3. Beat in the sugar a spoonful at a time until the meringue is satiny and shiny.

4.  Sprinkle over the cocoa, balsamic and grated chocolate, and fold softly into the meringue until everything is thoroughly mixed in.

5. Mound on to a baking sheet in a fat circle smoothing the tops and the sides.

6. Place in the oven then turn immediately down to 150’C and cook for about 1-1.5 hours.

7. When its ready it should look lovely and crisp on the outside but still lightly spongy in the inside. Now leave the pavlova in the oven for a bit with the door open to slowly cool down – this way it won’t fall in the middle.

8. You can either invert onto a tray or slid it off the tray onto a serving plate.

Serve with lightly whipped cream, raspberry’s and a scattering of chocolate.

Now keep your eyes peeled on the blog to see what I’ll do with the remaining egg yolks! Waste not want not 🙂 ❤