Indulge in this classic Chocolate Pavlova recipe with a crispy meringue base, a chocolate cream filling and finished with fresh summer fruits. This dessert is the perfect combination of sweet and decadent flavors. Despite its impressive flavor, this chocolate souffle style recipe is actually quite easy to make with simple ingredients and straightforward instructions.
It's a perfect dessert for those who want to impress their guests with a stunning dish without spending hours in the kitchen. Try this recipe today and discover the perfect blend of crispy meringue and rich chocolate in every bite!
Why you'll love this
Rich and chocolatey
This Chocolate Pavlova recipe is perfect for anyone who loves the indulgent and rich flavors of chocolate desserts. With a crispy meringue base, a delicious chocolate cream filling and fresh fruits, this dessert is the perfect combination of sweet and decadent flavors.
Easy to make
Despite its impressive flavor, this recipe is actually quite easy to make with simple ingredients and straightforward instructions. It's the perfect recipe for anyone who wants to impress their guests with a stunning dish without spending hours in the kitchen.
Perfect for any occasion
This Chocolate Pavlova is perfect for any occasion, from a casual family dinner to a formal celebration. It's a classic dessert similar to a chocolate mousse cake, and the deliciously sweet and rich chocolate flavor make it a surefire hit with everyone who tries it. Plus, it's a perfect dessert for those who want to add a touch of elegance and sophistication to their dessert menu.
How to prepare Chocolate Pavlova
Place all ingredients in a bowl: All the ingredients go into a bowl, easy peasy!
Whip: The crucial part is whipping the meringue until it is stiff.
Shape up: Place on your baking tray and shape according to your preferance.
Bake: Place in the oven and leave that door closed.
Leave the door shut: Turn the oven off and leave that oven door shut until completely cooled.
Whip: Whip up your cream and fold in the cocoa powder.
Topping: Spread your flavored cream on top of your pavlova and top with the fruit.
Serve: Serve up and dig in immediately.
Ingredients for Chocolate Pavlova
- Egg whites: The egg whites should be room temperature, as they allow for better aeration at room temperature resulting in a more fluffier meringue and more solid pavlova.
- Vinegar: This adds acidity to our egg whites to provide stability and act as an insurance to ensure your pavlova doesn't deflate.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our meringue and add sweetness without adding additional flavors to the pavlova.
- Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here.
- Fresh fruit: So the reason for fresh cherries and strawberries with this pavlova is because strawberries compliment chocolate so beautifully and cherries add a tartness to balance the flavors. Raspberries, blackberries or blueberries would all work beautifully here.
See recipe card for quantities.
FAQ's for the best Chocolate Pavlova
Do my egg whites need to be room temperature?
Yes! Room temperature egg whites absorb air more quickly to develop a nice and stable foam - though to really stabilize that foam we’ll need an acidic element (the vinegar we use here).
Should you whisk meringue fast or slow?
The best result in a stable but volumized meringue is to whip it at a low, but medium speed of around 3 (depending on your beaters), this will result in introducing enough air to expand the egg whites without over whipping when you begin to introduce your sugar.
Can you beat meringue too long?
Yes you can! Over whipping egg whites can result in your meringue collapsing or weeping beads of sugar once baked. The best way to avoid over beating is to ensure you beat at a steady speed and allow at least 20-30 seconds of beating time for the sugar to dissolve between adding more and try not to beat for longer than 15 minutes (this is around the break point, I’ve noticed). Unfortunately, you cannot repair over whipped meringue, though, dependent on how over whipped they are, you could make an egg white based recipe such as macaroon’s or even a baked Alaska.
How many minutes do you beat meringue?
The length of time depends on if you’re introducing the sugar when you begin beating the egg whites or if you beat the egg whites to soft peaks and then begin adding the sugar in stages, allow at least 20-30 seconds for the sugar to dissolve before adding more. You don’t want to beat the meringue for longer than 15 minutes as this the meringue will begin to be over whipped.
What temperature should pavlova be cooked at?
You ultimately want to bake your pavlova at two different temperatures. Starting the baking at a higher temperature helps create the firm crust in your meringue and ensures less seepage and baking at a second and lower temperature helps bake the center creating the marshmallow texture.
What is the easiest way to make sure you create a consistent shaped pavlova?
Simply stenciling the shape you want for your pavlova onto the underside of your baking paper will help give you an easy border to work with.
Can a pavlova be made ahead?
It can indeed...in fact, it's best made 1 day ahead of serving, though will also be great to serve up to 3 days after baking. Simply store the plain pavlova in a dry container before topping with your cream and fruit. Once the cream is placed on top, it should be consumed with 3 hours. Full disclosure though, if you have leftovers after serving, you can refrigerate and it will be still good enough to eat the next day (we don't waste leftovers in our house).
More meringue recipes you'll love
Meringues with Roasted Strawberries
Marens-Kornflexkökur - Icelandic Chocolate Cornflake Cookies
How to make Chocolate Pavlova:
Preheat the oven to 140ºC/280F and line a baking tray with greaseproof paper.
Place the sugar, boiling water, vinegar and egg whites in a clean bowl and beat on medium until the meringue is stiff and holds its shape when you pull the beater away, approximately 12 minutes with a hand beater.
Add the cocoa powder and fold in carefully until combined.
Spoon the meringue onto your greased tray and shape carefully into whichever pavlova shape you prefer with an offset spatula or the back of a spoon.
Place in the oven and bake for 30 minutes before turning the temperature down to 120ºC/265F and bake for a further 45 minutes.
Turn the oven off and allow to cool completely, minimum 2 hours before removing.
Whip the cream until soft peaks form than gently fold in the cocoa powder.
Spoon on top of your meringue and spread evenly.
Take half of the cherries and strawberries and half, removing pits and scatter over the cream.
Top the remaining whole fruit over the cream.
Slice and serve immediately.
Chocolate Pavlova
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves 8
- Category: Dessert
- Diet: Gluten Free
Description
This Chocolate Pavlova dessert is the perfect combination of sweet and decadent flavors thanks to the souffle style base, chocolate cream filling and fresh summer fruit topping.
Ingredients
114 grams / 3 large or 5 small egg whites, room temperature
200 grams / 1 cup superfine/caster sugar
2 tablespoons boiling water
1 teaspoon vinegar
28 grams / ¼ cup cocoa powder, sifted
250 mililiters / 1 cup heavy cream
14 grams / 2 tablespoons cocoa powder, sifted
140 grams / 1 cup fresh strawberries
140 grams / 1 cup fresh cherries, whole
Instructions
- Preheat the oven to 140ºC/280F and line a baking tray with greaseproof paper.
- Place the sugar, boiling water, vinegar and egg whites in a clean bowl and beat on medium until the meringue is stiff and holds its shape when you pull the beater away, approximately 12 minutes with a hand beater.
- Add the cocoa powder and fold in carefully until combined.
- Spoon the meringue onto your greased tray and shape carefully into whichever pavlova shape you prefer with an offset spatula or the back of a spoon.
- Place in the oven and bake for 30 minutes before turning the temperature down to 120ºC/265F and bake for a further 45 minutes.
- Turn the oven off and allow to cool completely, minimum 2 hours before removing.
- Whip the cream until soft peaks form than gently fold in the cocoa powder.
- Spoon on top of your meringue and spread evenly.
- Take half of the cherries and strawberries and half, removing pits and scatter over the cream.
- Top the remaining whole fruit over the cream.
- Slice and serve immediately.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 241 calories
Keywords: pavlova, chocolate souffle, gluten free cake
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