Dark Chocolate Pavlova
A light, airy pavlova with rich flavors of cocoa powder and dark chocolate.
Servings: 6
Ingredients
- 5 large egg whites
- 1/2 teaspoon of cream of tartar
- 1 1/2 cups of superfine sugar
- 2 teaspoons of cornstarch
- 2 tablespoons of natural unsweetened cocoa powder or special dark cocoa powder
- 1/3 cup of dark chocolate, roughly chopped
Garnishes
- whipped cream
- shaved chocolate
- fresh fruit
Instructions
- Preheat your oven to 350°
- Clean a large mixing bowl or the bowl of a stand mixer very well and dry it completely
- Add 5 egg whites and 1/2 teaspoon of cream of tartar into the bowl and mix with an electric hand mixer or stand mixer at medium speed until soft peaks begin to form
- Once soft peaks begin to form, start adding the superfine sugar a tablespoon at a time while continuing to mix on medium speed until it has all been added and stiff, glossy peaks have formed
- Once stiff peaks have formed, turn off the mixer and sift 2 teaspoons of cornstarch and 2 tablespoons of cocoa powder into the bowl
- Turn your mixer on for only 1-2 more seconds to very quickly incorporate the dry ingredients (do not overmix)
- Add the roughly chopped chocolate and very gently fold just a few times to incorporate
- Transfer the mixture onto a baking sheet lined with a sheet of parchment paper and shape as desired
- Transfer onto the center rack of a preheated 350° oven and immediately reduce the ovens temperature to 300°
- Bake for 1 hour and 15 minutes
- When the full baking time has elapsed, turn your oven off and open the oven door slightly
- Allow the pavlova to cool fully before removing it from the oven
- Top with fresh whipped cream and chopped chocolate