The queen of chocolate desserts!
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For the chocolate lovers of the world, if you’ve never had chocolate pavlova before, you are in for quite a treat. If you’re not familiar with this dessert, don’t worry. It’s said to have originated in either Australia or New Zealand with both countries claiming it as a national dish. Yet, it somehow gets its name from Russian ballerina Anna Pavlova. But as interesting as that backstory might be, the taste of chocolate pavlova is far more important.
How does it taste? For starters, it tastes chocolatey, which is rarely a complaint with dessert lovers. Pavlova also comes with the perfect combination of crunchy on the outside and soft on the inside. It’s sweet without being too sugary or too heavy. Plus, despite its name, chocolate pavlova doesn’t overwhelm you with chocolate flavors. With mixed berries as a topping, you get the natural sweetness of fruit, which is the perfect complement to the chocolate.
Is Chocolate Pavlova Healthy?
With 355 calories per serving, chocolate pavlova is a little lighter than some chocolate-based desserts. However, with 19 grams of fat and 42 grams of sugar in the recipe, this isn’t something that can accommodate every diet. Depending on the type of berries you use as the topping, you should get some vitamins and nutrients in this dish. However, the nutritional value of chocolate pavlova is somewhat limited, which is why it should be enjoyed in moderation and saved for special occasions.
Take It Slow…
Patience is one of the tricks when preparing chocolate pavlova. You can start by going slowly when whipping the egg whites because it will help to make them stable and create structure. Likewise, when the cocoa powder and chocolate are added to the mix, avoid over-mixing. If the meringue doesn’t end up being one uniform color, that’s fine. It’s better to avoid over-mixing it so the pavlova doesn’t become flat and lose flavor.
Finally, be patient during the baking stage. While the recipe calls for 90 minutes in the oven, it could take up to 2 hours to ensure a crispy exterior. Once the pavlova has been in the oven for 90 minutes, check to see if the outside is getting crispy. If not, feel free to leave it in the oven up to 30 minutes longer. Plus, don’t forget that you’ll want to leave the dessert to cool for a few hours before eating it, so patience will always be important when making pavlova.
INGREDIENTS
- 6 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- Fresh mixed berries for topping
INSTRUCTIONS
Preheat
Prepare oven and baking sheet.
Whip
Beat egg whites and sugar to stiff peaks.
Fold
Gently combine cocoa, vinegar, vanilla, and chocolate.
Bake
Shape and bake meringue, then cool.
Top
Add whipped cream and berries to serve.
Devour!
FAQs & Tips
Once it’s been cooked and had a chance to cool, chocolate pavlova can be kept in a cool, dry place for up to 2 days, so you don’t always have to plan on eating it right away.
The most likely reason for pavlova to collapse is beating the egg whites too quickly. This can result in large air bubbles that cause a collapse.
Serving Suggestions
Fruit can be a great way to complement chocolate pavlova. In addition to putting berries on top, a fruit smoothie can be a good drink to accompany this dessert. Therefore, a Blueberry Smoothie or a Raspberry Smoothie can form a good combination with chocolate pavlova. If the dessert doesn’t provide enough chocolate, you can always wash it down with a Vegan Hot Chocolate.
For more chocolate-based desserts, there are plenty of options available. For starters, there is the always popular Chocolate Lava Cake, except this version is gluten-free and paleo-friendly. You could also try Flourless Gluten-Free Chocolate Cookies, Almond Flour Chocolate Cake or perhaps Keto Chocolate Cake.
Chocolate Pavlova
Ingredients
- 6 large egg whites at room temperature
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder sifted
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate finely chopped
- 1 1/2 cups heavy cream
- Fresh mixed berries for topping
Instructions
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Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment and flip it over.
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In a clean, dry mixing bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form and the mixture is glossy.
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Sift cocoa powder over the egg whites, add vinegar and vanilla, and fold gently until combined. Fold in the chopped chocolate.
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Mound the meringue onto the parchment within the circle, creating a slight well in the center. Bake for 1 hour 30 minutes, then turn off the oven and let cool completely inside.
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Once cooled, whip the heavy cream to soft peaks and spoon over the pavlova. Top with fresh mixed berries before serving.
Nutrition
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