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 feel it is the Audrey Hepburn of the dessert world, dark, sophisticated and drop dead gorgeous. 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 am a panicker and as anxiety plays more and more a part in my hormonal journey of dehydration and general loosening, I need things to be more or less just about keeping warm and plating up, otherwise I find myself sweating like a very large person in a sauna wearing a duffel coat. I find it almost impossible at that point to enjoy the experience as my panic rises and I become certain of complete disaster and personal uselessness. It was just the same with driving at night. Someone for the love of God pass me the Wine as well as the H.R.T…………..now.
I anxiously have to have the table laid with all accompaniments and sides in place with serving spoons to the ready, glasses out standing to attention and nibbles naked and exposed for immediate nibbling. That way I can genuinely chat and listen to guests as they arrive. My brain can no longer cope with more than one job as I struggle to remember why I’ve gone upstairs most days, nevermind what your name is whilst hunting for the last remaining teaspoon for the bl…y horseradish.
So this Chocolate Pavlova talks me down every time. I can make it the previous day and decorate an hour before people arrive. It requires no jostling of space with Roast Potatoes or Cauliflower Cheese. It merely sits reassuringly regal and composed, sending me proverbial hand squeezes and all will be well vibes and many a time I have found myself heavily in her debt.
This Chocolate and Raspberry Pavlova 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.
Chocolate Pavlova Recipe
This 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. Add the sugar a tbsp at a time and keep whisking and you will see the meringue mixture change and become 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 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.
Bake at 150 C for about an hour. Allow to cool and then dollop on the 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 Recipe.
This recipe for Chocolate Pavlova is courtesy of Nigella and it is absolutely stunning. One of my absolute faves
- 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 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.
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I have linked this post with I should Cocoa and Tin and Thyme as well as CookBlogShare Week 26