Recipe: Dark Chocolate Pavlova
Unfortunately, I left my cookbook in Manila. It was in my box I asked Mom to set aside for me (together with my old photo albums) for when I went back to claim them or sent over. Good thing the internet was able to source out this recipe. I used Nigella's recipe because I really wanted to make it like she did. And yes, I watched her videos again on YouTube. And as funny as this may sound, when I was making this - I was even speaking with a British accent. Hilarious! Try it! It had the same effect as when I'm singing while cooking. (I usually sing Disney songs too, btw 😁).
Dark Chocolate Pavlova
I was able to make a large 12-inch pavlova with this recipe. If you'd like, you can also make 6 individual portions instead.
You'll need the following: a stand or hand mixer with the wire/whisk attachment, a spatula, an offset spatula, a grater or microplane, a baking sheet, and some parchment paper.
6 large egg whites, room temperature
1 1/4 cup sugar
3 tbsp cocoa powder (preferably dutch processed, sieved)
1 tsp balsamic vinegar (or red wine vinegar)
50 grams dark chocolate (finely chopped, it’s much easier if you get a 100g chocolate bar and use half. If you don’t have a weighing scale, this should fit about 1/3 cup.)
For the Topping
2 cups whipping cream (I used the 35%)
2 tbsp sugar
2 cups fresh raspberries (you can also use strawberries if raspberries aren't available)
3 tbsp dark chocolate (coarsely grated)
1. Preheat the oven to 350ºF and line a baking tray with baking parchment. Set aside.
3. Transfer the chocolate meringue to the baking sheet in a fat circle creating a mound, and using an offset spatula, flatten into a pie-sized circle about 10-12 inches and smoothen it out. To keep the parchment from moving, dot a meringue on the corners of the baking sheet so the parchment sticks.
4. Place in the oven, then immediately turn the temperature down to 300ºF and bake for about 1 hour (maximum 1 hour and 15 minutes).
5. Let this cool on the baking sheet for 10-15 minutes. Transfer to a cooling rack and let this completely cool for about 20 more minutes. This will deflate in the centre. So don't be shocked.
6. Before serving, transfer to a large platter/plate (make sure it’s flat, I just used a chopping board). Whisk the cream and once thick, add the sugar and continue whisking for 1-2 more minutes. Get a good helping of the whipped cream on the pavlova and dollop away. Top with raspberries and grate dark chocolate on top.