Chocolate Pavlova

Chocolate Pavlova
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    2 hrs 50 mins
  • SERVING
    8 People
  • VIEWS
    84

Indulge in this ethereal Chocolate Pavlova: a crisp meringue shell yielding to a marshmallow heart, lavishly adorned with clouds of whipped cream, vibrant strawberries, and a decadent dark chocolate cascade. A symphony of textures and flavors that's both elegant and irresistibly delicious.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    52 g
  • Cholesterol
    62 mg
  • Fiber
    3 g
  • Protein
    5 g
  • Saturated Fat
    13 g
  • Sodium
    133 mg
  • Sugar
    46 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 275°F (135°C). Line a large baking sheet with parchment paper. Trace an 8-inch circle on the parchment paper using a cake pan or plate as a guide. (5 minutes)

Image Step 02
02 Step

Recipe View In a large, clean bowl, beat egg whites with salt and cream of tartar using an electric mixer until soft peaks form. Gradually add granulated sugar, about 1 tablespoon at a time, beating well after each addition, until stiff, glossy peaks form and the sugar is completely dissolved. This may take 5-7 minutes.

Image Step 03
03 Step

Recipe View Gently fold in sifted cocoa powder and cornstarch until just combined. Do not overmix. Gently fold in vinegar, vanilla extract, and the 2 ounces of melted chocolate until evenly distributed. (3 minutes)

Image Step 04
04 Step

Recipe View Spoon the meringue mixture onto the prepared baking sheet within the traced circle, swirling to create a decorative pattern or simply smoothing it out. (2 minutes)

Image Step 05
05 Step

Recipe View Bake in the preheated oven for 1 hour and 30 minutes. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar for at least 1 hour, or preferably overnight. This prevents cracking. (1 hour 30 minutes + 1 hour cooling)

Image Step 06
06 Step

Recipe View Once the pavlova is completely cool, gently loosen it from the parchment paper using a large spatula and transfer it to a serving plate. (2 minutes)

Image Step 07
07 Step

Recipe View In a chilled bowl, whip heavy cream with sugar until soft peaks form. (5 minutes)

Image Step 08
08 Step

Recipe View Spoon or pipe the whipped cream onto the pavlova. Arrange the strawberries decoratively over the whipped cream. Drizzle with the remaining 1 ounce of melted chocolate. (5 minutes)

Image Step 09
09 Step

Recipe View Serve immediately, or chill briefly before serving. The pavlova is best enjoyed within a few hours of assembly.

For best results, use room temperature egg whites. This helps them whip up to a greater volume.
Sifting the cocoa powder and cornstarch prevents lumps in the meringue.
Do not open the oven door during baking, as this can cause the pavlova to collapse.
If you don't have parchment paper, you can lightly grease and flour the baking sheet.
Feel free to experiment with other toppings, such as raspberries, blueberries, or chocolate shavings.

Katherine Hahn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 28 Ratings)
Total Reviews: (4)
  • Kelton Steuber

    I was a bit intimidated to make this, but the instructions were so clear and easy to follow. It turned out beautifully!

  • Einar Runolfsdottir

    My pavlova cracked a little, but it still tasted amazing! Next time, I'll be sure to cool it completely in the oven as suggested.

  • Michel Mueller

    This is now my go-to dessert recipe for special occasions. Everyone raves about it!

  • Prudence Dach

    This recipe is fantastic! The pavlova was perfectly crisp on the outside and marshmallowy on the inside. The chocolate and strawberry combination is heavenly!

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