Chocolate Pavlova
Indulge in the decadent elegance of a Chocolate Pavlova, a show-stopping dessert that combines a crisp, airy meringue shell with a fudgy, chocolate-infused center. This gluten-free masterpiece is made by folding rich cocoa powder and finely chopped dark chocolate into a glossy meringue before baking it to perfection. Topped with pillowy whipped cream, a hint of vanilla, and a vibrant medley of fresh berries, this dessert offers a perfect balance of textures and flavors. Finished with optional dark chocolate shavings, the Chocolate Pavlova is an ideal choice for dinner parties, holidays, or any occasion that calls for a stunning yet surprisingly simple sweet treat. With just 30 minutes of preparation time and customizable toppings, it’s the ultimate blend of sophistication and ease.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Caster sugar
- 3 tablespoons Unsweetened cocoa powder
- 50 grams Dark chocolate (finely chopped)
- 300 ml Whipping cream
- 1 teaspoon Vanilla extract
- 200 grams Fresh berries (e.g., raspberries, strawberries, or blueberries)
- 20 grams Dark chocolate (for garnish, optional)
Instructions
Preheat your oven to 150°C (130°C fan)/300°F/gas mark 2. Line a baking sheet with parchment paper and draw a 20 cm (8-inch) circle as a guideline.
In a clean, dry mixing bowl, whisk the egg whites until soft peaks form using an electric mixer on medium speed.
Gradually add the caster sugar, 1 tablespoon at a time, while continuing to beat. Once all the sugar is incorporated, increase the speed to high and whisk until stiff, glossy peaks form. This should take about 7-10 minutes.
Sift the cocoa powder over the meringue and add the finely chopped dark chocolate. Gently fold them into the meringue with a spatula, being careful not to deflate the mixture.
Spoon the meringue onto the prepared parchment paper, staying within the circle guideline. Smooth the edges and create an indentation in the center to hold the toppings later.
Place the meringue in the oven and immediately reduce the temperature to 120°C (100°C fan)/250°F/gas mark ½. Bake for 90 minutes without opening the oven door.
After baking, turn off the oven and leave the pavlova inside to cool completely. This prevents cracking.
When ready to assemble, whip the cream with the vanilla extract until soft peaks form.
Transfer the meringue base to a serving plate. Spoon the whipped cream into the center of the pavlova.
Top with fresh berries and, if desired, garnish with shavings of dark chocolate.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 253.2 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
