Chocolate Pavlova

By JessicaSophia

Ingredients

• For the meringue base:
• 6 egg whites
• 1 c granulated sugar
• 3 T unsweetened cocoa powder, sifted
• 1 t balsamic or red wine vinegar
• 2 oz bittersweet chocolate, finely chopped
• For topping:
• 2 1/4 c heavy cream
• 1 very full pint raspberries
• 2-3 T coarsely grated bittersweet chocolate

Details

Servings 8

Preparation

Step 1

Preheat oven to 350, line baking sheet w/parchment..

Beat egg whites til satiny peaks form, then beat in sugar a spoonful at a time until meringue is stiff and shiny. Sprinkle the cocoa and vinegar and chopped chocolate. Then gently fold everything til cocoa is thoroughly mixed in. Mount onto baking sheet in a fat circle approximately 9 inches in diameter, smoothing sides and top. Place in oven, then immediately turn temp down to 300 and cook for about 1 to 1 1/4 hours. When it's ready, it should look crisp around edges and on sides and be dry on top, but soft beneath. Turn off oven and open door slightly and let meringue cool completely in oven.

To serve, invert onto big, flat-bottomed plate. Whisk cream til thick but still soft and pile on top of meringue, then scatter over raspberries. Coarsely grate chocolate into curls, sprinkle on top.