Pavlova - Chocolate

By mariannefeldman

For some reason a Chocolate Pavlova does not garner the attention of a regular Pavlova. I hope to change that with this recipe. Although it still has that wonderful crispy crust of a regular Pavlova, and the inside still has the texture of a soft marshmallow, what is different is that it has a nice chocolate flavor and color. This comes from adding both cocoa powder and chopped semisweet chocolate to the traditional Pavlova recipe.


A Pavlova belongs to the meringue family but it is an unusual meringue in that a little cornstarch (corn flour) and vinegar are added to the beaten egg whites and sugar. It is important when making any meringue that the egg whites reach maximum volume, so make sure your mixing bowl and whisk are clean and free of grease. Since we need just the whites of the eggs, the eggs will need to be separated. It is easier to do this while the eggs are still cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use. I like to use superfine sugar (castor) when making this meringue as it dissolves faster into the egg whites than regular granulated white sugar. You can make your own by processing 1 cup (200 grams) granulated white sugar in your food processor until very fine, about 30 - 60 seconds. Once the egg whites and sugar form stiff peaks it is time to gently fold in the cornstarch, cocoa powder, vanilla extract, vinegar, and chopped chocolate.

You may want to serve the Pavlova the way many Australians do, and that is to turn the Pavlova upside down on the serving plate. This has the advantage of keeping the base of the Pavlova nice and crisp. Passion fruit is the traditional fruit to serve with a Pavlova probably because it is grown in both Australia and New Zealand, where the Pavlova was invented. Unfortunately, here in North America, passion fruit is hard to find and if you can find it, it is very expensive. So a great alternative is to use berries like raspberries, blackberries, and even strawberries. If I can I also like to add slices of kiwi fruit as its acidity pairs nicely with the sweet meringue and cream. While you can make the Pavlova a day or two before serving, once you top it with the cream and berries, it must be served immediately.

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Ingredients

• Chocolate Pavlova Recipe:
• 6 large (180 grams) egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 cups (250 grams) superfine (castor) sugar
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 teaspoon cornstarch (corn flour)
• 3 tablespoons (20 grams) Dutch processed cocoa powder
• 2 ounces (55 grams) semi-sweet or bittersweet chocolate, chopped
• Topping:
• 1 cup (240 ml) heavy whipping cream
• 1 tablespoon (14 grams) granulated white sugar
• Fresh Fruit - raspberries, blackberries, strawberries, and kiwi fruit are some good choices
• Read more: http://www.joyofbaking.com/PavlovaChocolate.html#ixzz2jgFJdzwu

Preparation

Step 1

Chocolate Pavlova: Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw an 8 inch (20 cm) circle on the parchment paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Using a large rubber spatula, fold in the vinegar and vanilla extract. In a small strainer, sift the cocoa powder and cornstarch over the top of the meringue and, with the rubber spatula, fold in. Lastly, fold in the chopped chocolate.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges.

Bake for about 1 1/4 - 1 1/2 hours or until the outside is dry. (The outside of the meringues will feel firm to the touch, if gently pressed. There will be cracks and you will see that the inside is soft and moist.) Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Just before serving gently place the meringue on a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the fruit on top of the cream. Serve immediately as this dessert does not hold and once you add the cream and fruit the meringue will start to break down.

Makes 8 servings.



Read more: http://www.joyofbaking.com/PavlovaChocolate.html#ixzz2jgFUJVUA