Chocolate Raspberry Pavlova

Posted on: November 5th, 2009 by admin 1 Comment

Yes, yes there is much debate as to whether or not pav is Australian or New Zealandish. Who really cares? Both countries have mastered this treat and the chocolate version is truly the most delicious thing imaginable, make it native to your household asap.

chocpavl

 

 

 

 

For the Chocolate Meringue Base

  • 6 egg whites
  • 300 g (10.5 oz) caster sugar
  • 3 Tbsp cocoa powder (sieved)
  • 1 tsp balsamic or red wine vinegar
  • 50 g (1.7 oz) dark chocolate, finely chopped

For the topping

  • 500 ml (about a pint) double cream
  • 500 g (about a pound) raspberries
  • 2-3 tbsp coarsely grated dark chocolate

Preheat oven to 180ºC (350ºF) and line a baking tray with baking paper.

Beat the egg whites until soft peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle in the cocoa, vinegar and chopped chocolate. Gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm (9in) in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C (300ºF) and cook for one hour.

When it’s ready it should look crisp around the edges and on the sides and be dry on top, but the centre might give a little spring, which is perfect – you want that to be chewy when you cut into it. Turn off the oven, open the door slightly and let the chocolate meringue cool completely in there.

Just before serving whisk the cream until thick and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate and sprinkle over the top.

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