In honor of National Chocolate Day (yes, it’s a real day), I made a chocolate Pavlova, topped with a thin layer of delicious chocolate, whipped cream and fresh raspberries. This pavlova is so light and airy with all “feels” of a decadent dessert. There are a few easy components, that when put together, have an out of this world taste!
As a food blogger, I love all the “special” days that are food related. There are certain things that I am particularly fond of, and chocolate is at the very top of that list! I wanted to make something a little different for you today. Pavlova always sounded so intimidating to me, but I can assure you it is one of the easiest desserts I have ever made. Most of the time making a pavlova is in the baking and cooling. It needs to be baked on a low temperature for an hour, left in the oven for another 30 minutes with the oven off, and then cooled for 45 minutes after it’s removed from the oven.
I can guarantee you are going to love this yummy dessert. You can top it with any fruit and then drizzle a sauce of your choice (chocolate, caramel, salted caramel, etc.).
- 1 ½ teaspoons cornstarch
- ¼ cup Dutch process cocoa powder (25 grams)
- ¼ teaspoon cream of tartar
- 4 large egg whites (room temperature)
- 1 cup granulated sugar (200 grams)
- 4 0z. good semisweet chopped chocolate (113 grams)
- 1 cup very cold heavy whipping cream (237 ml)
- ¼ cup confectioners’ sugar (25 grams)
- 1 teaspoon vanilla bean paste
- Fresh raspberries (for topping)
- Salted caramel sauce (optional)
Preheat oven to 250 degrees. Line cookie sheet with nonstick parchment paper. Using an edible marker, make a 9” circle. I traced a 9” pan. If your parchment paper isn’t nonstick, grease your paper with butter or shortening and dust with confectioners’ sugar. Sift cocoa and cornstarch and set aside. Wipe the mixing bowl and whisk beater with lemon juice or vinegar to make sure it is free of any oils. This helps the egg whites to form stiff peaks. Mix egg whites and cream of tartar on medium speed for 1 minute. Continue whipping the egg whites while gradually adding the sugar. Gradually add the sifted cocoa and corn starch. Once cocoa mixture is incorporated, turn mixer on high and continue to mix until stiff peaks form.
Spread the meringue mixture on the parchment paper in the circle. Make an indent in the middle (leaving about a 2” border). Bake for about an hour until the meringue feels dry to the touch. Turn the oven off and leave the meringue inside for about 30 minutes. Remove from the oven and allow cooling on the baking sheet (about 45 minutes).
Melt the chocolate over a double boiler. Allow to cool slightly and then spread in the center of the meringue. Whip the cream, confectioners’ sugar and vanilla bean paste. Spoon in the center of the meringue on top of cooled chocolate. Top with the fruit of your choice. I like to sprinkle confectioners’ sugar on top. Serve right away or refrigerate for a few hours. This is such a treat! I’m sure this will be a hit at any event!!