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Home Food & Recipes

Chocolate Pavlova

You'll be hooked after trying this classic Aussie dessert with a twist.
8
25M
2H
2H 25M

The addition of cocoa makes the only departure from the traditional pavlova recipe. The winning combo of crunch and creamy filling remains, but with a luscious choccy makeover. 

Ingredients

To serve

Method

1.

Preheat oven to 150C. Line an oven tray with baking paper and draw a 20cm-diameter circle on the paper. To separate the eggs, crack an egg over a bowl and tip the yolk back and forth between shell halves, allowing egg white to drip into the bowl. Take care to ensure that no yolk gets into the whites because this prevents proper aeration. Put the egg whites and the cream of tartar in a clean, dry bowl and beat with an electric mixer until soft peaks form. 

2.

Add sugar to egg whit mixture, 1 spoonful at a time, beating between each addition. Beat for 5-10 minutes or until sugar is dissolved and mixture is smooth, stiff and glossy. 

3.

Sift cocoa and cornflour into a bowl. Add sifted mixture, vinegar and vanilla to egg white mixture, then use a metal spoon to fold in until just combined. Spoon mixture onto circle on prepared tray, forming into a mound. 

4.

Smooth pavlova mixture using a spatula then make decorative grooves around the sides, then smooth top again. Bake for 20 minutes, then reduce ovn temperature to 120C. Bake for a further 1 hour 40 minutes or until shell is pale and crisp. Turn off oven and cool pavlova in oven with the door ajar. Stand at room temperature until cold. 

5.

To serve put the pavlova on a plate. Put the thickened cream and cocoa in a bowl and whisk until soft peaks form. Spoon cream mixture on top of pavlova, sprinkle with the grated chocolate and serve. 

Cook’s tip! You’ll know you’ve made the perfect chocolate pavlova when it cracks a little, the outside is crisp and the inside is soft and marshmallow-like. 

pavlova

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