Delight in the tantalising flavours of the amazing Chocolate Pavlova! This quintessential meringue dessert is all about crisp exterior and a soft, marshmallowy center. Top that off with smooth and creamy chocolate ganache, and you get a dessert that’ll melt in your mouth while making your palate dance with joy. Besides being an undeniable crowd-pleaser, Chocolate Pavlova makes a stellar dessert for festive celebrations, dinner parties, or simply those sugary cravings that come unannounced.
You’re gonna dig this for its fantastic flavour profile as well as the delightful contrast in textures. And did I mention that you can prepare and bake The Chocolate Pavlova in steps, making it the ideal make-ahead dessert? So, let’s get down to what you need to create this masterpiece.
- Prep Time: 30 minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 2 hours
- Servings: 8
- Yield: 1 Pavlova
Brace yourself, my lovely foodies, as we are about to embark on the chocolatey journey of making an enchanting Chocolate Pavlova!
Ingredients & Equipment You’ll Need
- 6 egg whites
- 300g caster sugar
- 3 tablespoons cocoa powder, sifted
- 1 teaspoon vanilla extract
- 150g dark chocolate
- 300ml heavy cream
Equipment:
- Mixing bowls
- Electric mixer
- Baking tray
It’s essential to use the purest of ingredients to make the best of this recipe. The cocoa powder brings the characteristic chocolate flavour, while the heavy cream adds richness and takes care of the moisture!
How To Make Chocolate Pavlova
- First, preheat your oven to 180 degrees Celsius. Line your baking tray with baking parchment and draw a circle on it.
- In a clean, dry bowl, start beating the egg whites until soft peaks form. Gradually add in the sugar until the mixture becomes glossy and stiff. Then fold in the sifted cocoa, chopped chocolate, and vanilla extract.
- Carefully bring the pavlova onto the baking parchment within the drawn circle. Bake it for about 1 hour and 30 minutes. Once done, switch off the oven and leave the pavlova inside to cool completely.
- In a separate bowl, whip the cream until it’s thick. Pour it on top of the cooled pavlova and garnish it with chunks of chocolate just before serving.
Tips For The Best Results
- Ensure your eggs are fresh, and your bowl and whisk are completely clean and grease-free. Even a tiny bit of yolk or grease can prevent your egg whites from becoming fluffy.
- Cool the pavlova in the oven to avoid cracks on the surface.
Storage Tips
- A fully assembled pavlova should be consumed within a few hours. But you can store the unfilled pavlova shell in an airtight container at room temperature for 1-2 days.
Frequently Asked Questions
Q: What’s the best way to store chocolate pavlova?
A: Store the pavlova base at room temperature and the chocolate garnish and cream separately in the fridge. Assemble right before serving.
Q: Can I use normal sugar instead of caster sugar?
A: Caster sugar is best as it dissolves quickly. However, if you only have granulated sugar, blitz it in a food processor first.
Q: Can I substitute cream with something else?
A: For a dairy-free version, use a can of refrigerated coconut milk!
Q: Can I make Chocolate Pavlova without an electric mixer?
A: It’s possible, but be prepared for a long whisking session to reach the right consistency.
Q: How long should I beat egg whites?
A: Beat them until they hold stiff peaks. However, be careful not to overbeat – the mixture should not look dry or granular.
Nutritional Facts of Chocolate Pavlova
Your Chocolate Pavlova gives you about 420 calories per serving, with 32g of fat, 45g of carbohydrates and 6g of protein.
That’s it for our epic Chocolate Pavlova journey! This puts a fun twist on the traditional Pavlova, making it a true chocoholic’s delight. Serve this at your next dinner, folks, it’s gonna be a surefire hit! Til the next recipe – keep baking, keep enjoying!
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