Decadence Thy Name is Chocolate Pavlova

I saw this recipe in a friend's Food Network magazine and I just had to try it. Like immediately.

Originally the recipe is made with raspberries. I bet that is wonderful, but my need to make this over-powered my want for raspberries and since I had strawberries on hand, I made it work. 
This is seriously one of the best desserts I have ever had at home. Traditionally pavlova is a vanilla based dessert, but this chocolate one is divine. But that could be the chocolate lover in me. It is so decadent and beautiful it really made me feel like Vianne Rocher, which is a dream of mine anyway. 

I consider this a win any day of the week. I get to fulfill absurd life fantasies and eat awesome dessert. 
Chocolate Pavlova from Nigella Lawson on the Food Network
For the Meringue Base:
6 large egg whites
2 cups superfine sugar (I just put it in the food processor for some pulses)
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces dark chocolate, finely chopped

For the Toppings:
2 cups heavy cream
4 cups raspberries/strawberries
1 to 2 ounces dark chocolate

1. Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.

2. Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.

3. Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

4. Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

5. Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.

6. Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.

7. Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.

8. Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.


I made this again with the raspberries (much better)  and got some new shots of the inside of this yummy thing. Enjoy...

I am entering this post into White Lights on Wednesday and My Happy Places's Unique Sweets Link Party!

Also shared with: Mrs. Happy Homemaker, Sumo's Sweet Stuff, Alderberry Hill, 413 Sparrow Lane, My 1929 Charmer

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