LOCATION: Recipes >> Pavlova Recipes >> Chocolate Pavlova
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Chocolate Pavlova
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6 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1 1/2 cups sugar
3 tbsp unsweetened cocoa powder
2 tsp cornstarch
2 tsp vanilla
1 tbsp vinegar
2 oz bittersweet chocolate, finely chopped
3 cups hulled strawberries
1 1/2 cups whipping cream
2 tsp granulated sugar
1 oz bittersweet chocolate, melted
Line baking sheet with parchment paper or foil. Trace an 8-inch
circle on the paper and turn over. Using an electric mixer, beat
egg whites with cream of tartar and salt in a medium bowl until
soft peaks form. Gradually beat in first amount of sugar until
stiff, glossy peaks form. Sift cocoa powder and cornstarch over
mixture and gently fold in. Add vinegar, vanilla and chocolate,
gently folding in. Spoon mixture onto parchment paper, building
the sides up to form a shell. Bake at 275 F for 1 1/2 hours or until
crispy outside and soft in center. Transfer to cooling rack and
cool completely before placing on a serving dish. For topping,
slice strawberries and set aside. In small bowl, whip cream with
second amount of sugar and spread over meringue. Top with strawberries
and drizzle with melted chocolate. SERVES 6 TO 8.
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