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Pavlova with chocolate

Pavlova with chocolate

Pavlova chocolate recipe by of 01-01-2016 [Updated on 29-08-2018]

Chocolate pavlova is a variation of the classic recipe. It is a cake made with a kind of meringue that is usually filled with creams and fruit, I chose cream, berries and chocolate chips. In addition to being delicious it is also quite scenic, and will also allow you to recycle some leftover egg whites from holiday recipes.
I have chosen to publish the chocolate pavlova as the first recipe of the year for its colors and its shape, it seems to me a nice basket full of abundance and that's what I wish you all for 2016. Abundance of love, health, of serenity and pennies;)
Well friends I don't know about you but today I decided to dedicate the day to a single activity, pajamas, bed, cartoons and cuddles, stop! It seems like a great way to start this new year;)
I leave you my best wishes and I take this opportunity to thank you for all the messages you are sending me these days, I promise that I will answer everyone, kiss and happy new year!

Method

How to make chocolate pavlova

Put the egg whites at room temperature in a bowl and start whipping them.

When they are almost whipped, add the sugar, 1 tablespoon at a time.

Once you have a nice firm meringue, add the sifted cocoa.

Then add the vinegar and cream of tartar, always continuing to whip.
Transfer the mixture to a baking sheet lined with parchment paper.

Shape the cocoa meringue into a circular shape.

Then create a hollow in the center, as if to create a nest, with the edges well raised from the central part.

Bake in a convection oven preheated to 110 ° C and cook for at least 1 hour: the outside must be crisp to the touch.
Turn off the oven and let the meringue cool completely in the turned off oven.

Once completely cold, whip the cream and use it to fill the chocolate pavlova.

Coarsely chop the two types of chocolate and use them to garnish the cake.

Add the berries and serve.

Video: Valentines Day Pavlova with Chocolate Cream I Cravings Journal (September 2020).