Chocolate pavlova

By admin
25 August 2011

Serves 8-10

Preparation time: 30 min

Baking time: 1 hour

Resting time: overnight

MERINGUE

6 egg whites

2 ml (¼ t) salt

450 ml caster sugar

25 ml (5 t) cocoa

FILLING

150 g dark chocolate

50 g butter

3 eggs, separated

45 ml (3 T) caster sugar

250 ml (1 c) cream

Preheat the oven to 140 °C.

Line a baking sheet with silicone paper or baking paper dusted with cornflour.

MERINGUE

Whisk the egg whites until slightly stiff.

Add the salt and caster sugar by the spoonful while whisking.

Add the cocoa and whisk for about 2 minutes.

Shape the mixture into a 25 cm circle on the baking sheet and bake for 1 hour.

Switch off the oven, leaving the meringue inside to cool overnight.

FILLING

Melt the chocolate and butterin the microwave oven on 100 per cent power or in a glass bowl over boiling water.

Add the egg yolks, whisking until well blended.

Whisk the egg whites in another clean glass bowl until slightly foamy.

Add the caster sugar and whisk for 2 minutes or until stiff.

Set aside.

In another bowl beat 125 ml of the cream until stiff.

Slowly add the chocolate mixture, beating until well blended.

Fold in the egg whites, cover and chill overnight.

DECORATION

Put the meringue on a serving platter and spread with the chocolate mousse.

Whip the remaining cream until stiff and spoon on top.

Decorate with rose petals and chocolate shavings.

TIP:

Instead of topping the pavlova with chocolate mousse try mascarpone cheese and berries or homemade custard and poached nectarines.

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