Chocolate Pavlova
Ingredients:
6 egg whites
300g caster sugar
3 tbs cocoa powder, sieved
1 tsp balsamic vinggar
50g dark chocolate, finely chopped
To Decorate:
500ml double (thick) cream
What ever your
creative juices feel like eg: fresh fruit/chocolate
Method:
1. Preheat the oven 180 degrees celsius.
2. Line a baking tray with baking paper.
3. Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything in.
4. Mound on to the baking tray in a fat circle about 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150C and cook for about 1 – 1 1/4 hours.
5. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the softness. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
6. When you’re ready to serve, invert on to a big flat bottomed plate. Whisk the cream till thick but still soft and pil on top of the meringue….decorate with whatever you fancy…this could be fresh seasonal fruits, crumbled flake, grated chocolate or a combination of both.
