This Chocolate Pavlova is a dessert of joy, love and calm. Crispy, chewy, soft, chocolatey meringue studded with dark chocolate chunks and topped with a thick blanket of cream and raspberries.
It has been a success every time I have made it, such is it's reliability. It can be dressed up or down to suit you sir but effortlessly brings a sense of serious style to any Soiree.
I have come to think of this as a perfect Sunday Lunch Pudding when I am entertaining a small crowd. It is super easy and quick to put together allowing you more time for other prep and panic. I try to pick all my recipes for their ability to be almost completed before people arrive.
I also do the same with my other favourite Pavlova recipe- Strawberry Pavlova.
This recipe is mostly borrowed from Nigella Lawson. As always I find her recipes outstanding in all the ways that matter to me, no fuss with great style and taste and I can't help but love her muchly for it.
*Scroll down to the bottom of the post for the full printable recipe card.*
Chocolate Pavlova Recipe
You will need
6 large egg whites
300 grams (11 oz) caster sugar
3 tbsp cocoa powder
50 grams (2 oz) dark chocolate
500 mls double cream (heavy Cream if you're American)
500 grams (18 oz) raspberries
grated dark chocolate to decorate
- Don't be afraid it really is easy. Just be careful to have a clean bowl and make sure that no egg yolk gets in the whites. I crack them in one at a time.
- It is just a matter of whisking the egg whites until they are frothy and fluffy. I use a free standing mixer and it makes making meringue an absolute doddle but a hand held electric whisk will do the job very well.
- Whisk until they go frothy and white.
- Add the sugar a tbsp at a time and keep whisking and you will see the meringue mixture change and become thicker, shiny and satiny as you keep whisking. If you are using a hand held whisk perhaps get someone to help you add the sugar, it will make things a lot quicker.
- When the meringue is very stiff and holds a peak, sieve over the cocoa and gently drop the chocolate chunks in.
- Fold in carefully with a metal spoon making scooping motions up and through the mixture so as not squish the air out of the meringues although it is quite a stable mixture so don't worry too much. Just be light handed.
- Tip out the meringue mixture onto a lined baking tray and form into a round disc about 9 ". You could draw out the circle on your baking paper for easiness.
- Form into a pavlova shape ready to hold the cream and raspberries later. I shape the outside edges to stand a tiny bit higher to hold the cream later.
- Bake at 150 C/300 F/Gas Mark 2 for about an hour. If the pavlova starts to brown then turn down 10 C. Ovens really do vary enormously. I use a little independent thermometer.
- Allow to cool on the tray and then very carefully remove to your serving dish. This bit can be tricky, take your time.
- Dollop on the whipped cream and place the raspberries on top. This is a real wow factor dessert and it tastes just as good as it looks baby.
Chocolate Pavlova Tips
- Crack your egg whites into a mug before tipping into the mixing bowl to avoid getting accidental egg yolk in all of them.
- Make sure the meringue is really, really stiff.
- Make sure your mixing bowl and hands are clean as any grease may stop the egg whites whipping up properly.
- Fold the raspberries and chocolate chunks in lightly, carefully cutting through the mixture with the edge of the spoon, working in a gentle figure of eight.
- Use an independent oven thermometer to make sure your temperature is correct.
- Only whip the cream until it is softly whipped, too thick and it may be hard to spread on the pavlova.
- Get ahead by baking the meringue up to 12 hours before and decorate with cream and raspberries an hour or so before you are ready to serve.
How To Store A Pavlova
- Store in a cool place in an air tight container. At least 1 or 2 days in a cool, dry place. Moisture is the enemy and it will lose crispness in damp air.
- You can freeze meringue. Stored carefully in an air tight container it will freeze well for up to a month. It is important to defrost out of it's container to keep it away from any moisture, so a wire rack is perfect. Just let it come up to room temperature and go ahead as normal.
- You can actually freeze raw egg whites too. Simply put them in a freezer bag, plastic container or even in an ice cube tray. If using an ice cube tray when the whites are frozen transfer to a freezer bag or container for long term storage. They will keep for up to a year but it is wise to label them with the date. Defrost in the fridge and remember that freezing does not kill salmonella so the usual rules still apply.
*The remaining egg yolks are great for adding richness to everything from pasta dishes to ice cream, custard to breads. I am careful to store them in a particular way. I use clingfilm scrunched up and pushed closely onto the surface of them and then another layer of clingfilm over the container they are in, usually a mug. This way it prevents a tough skin forming on the top.*
If you like this meringue recipe then you may like these lovelies:
Chocolate Pavlova Recipe.
- 6 large egg whites
- 300 grams caster sugar
- 3 tbsp quality cocoa powder
- 50 grams of quality dark chocolate
- 500 ml of double cream
- 500 grams of raspberries
- grated dark choc to decorate
- Preheat the oven to 150° C/300°F/Gas Mark 2 and line tray with baking parchment.
- Beat the egg whites until fluffed up and stiff. Beat in the sugar until stiff and shiny. Do this a tbsp of sugar at a time
- Sprinkle over the cocoa and chocolate and then fold it all in. I sometimes whisk the cocoa in before folding in the chocolate and it does not seem to matter at all.
- Shape into a disc shape about 9 inches in diameter whilst drawing up the sides a little so as to contain all the cream and raspberries later.
- Place into the oven and then bake for 1 to 1 hour fifteen minutes. I sometimes do it in my Aga simmer oven for about 2 hours. (110 C)
- Let the pav cool completely before whisking the cream to soft peaks and tumbling on the raspberries (love a tumble)
- You could also decorate with dark chocolate gratings for a bit of razzle.
- Apply to Unflushed face.
All nutritional information is approximate and intended only as a guide.
I have linked this post with I should Cocoa and Tin and Thyme as well as CookBlogShare Week 26