Yesterday afternoon we had friends over for a late lunch which ended up also being dinner and a night-cap. We decided to cook a Spanish feast but I wanted dessert to be a little lighter so I thought a chocolate pavlova would hit the spot, even though it’s not Spanish. It went down perfectly. There was nothing left on the serving plate, not even a hint of a crumb.
Only issue being the extreme heat we are experiencing at the moment. As I was grating the chocolate on top it was melting before it hit the fruit. Hence why it doesn’t look quite uniformed!
For the chocolate meringue base:
6 egg white
300g castor sugar
3 tablespoons of cocoa powder, sieved
1 teaspoon of balsamic or red wine vinegar
50g dark chocolate, finely chopped
For the topping:
500ml of double cream
500g raspberries (or blueberries, blackberries, or combination)
2 – 3 tablespoons of coarsely grated dark chocolate
Preheat the oven to 180° & line a baking tray with baking paper.
Beat the egg whites until satiny peaks form & then beat in the sugar a spoonful at a time until the meringue is stiff & shiny.
Sprinkle over the cocoa, vinegar & chopped chocolate then gently fold everything until the cocoa is thoroughly mixed in.
Mound on to the baking paper in a circle approx 23cm in diametre, smoothing the sides & the top.
Place in the oven, then immediately turn the temperature down to 150° & cook for about 1 to 1 ¼ hours. when it’s ready it should look crisp around the edges & on the sides & be dry on top but when you prod the centre you should feel squidginess beneath your fingers.
Turn off the oven & open the door slightly and let the meringue cool completely.
When you are ready to serve, invert on to a flat-bottomed plate. Whisk the cream until thick but still soft and pile on top of the meringue, then scatter over the berries. Coarsely grate the chocolate & sprinkle over the top.
Serves 8 – 10
~ Enjoy ~
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