Chocolate Pavlova
- 6 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 1/2 cups sugar
- 3 tablespoons cocoa powder unsweetened
- 2 teaspoons cornstarch
- 1 tablespoon vinegar
- 2 teaspoons vanilla extract
- 2 ounces bittersweet chocolate squares, melted
- 3 cups strawberries fresh hulled and halved
- 1 1/2 cups heavy whipping cream
- 2 teaspoons sugar
- 1 ounce bittersweet chocolate melted
- Preheat the oven to 275F (140C).
- Beat together egg whites, salt, and cream of tartar to form soft peaks using an electric mixer in a large bowl.
- Beat in sugar, a few tablespoons at a time, until stiff and glossy peaks form.
- Sift the cornstarch and cocoa powder over the egg whites.
- Gently fold in.
- Mix together the vanilla, vinegar and melted chocolate and gently fold in to the egg whites.
- Line a baking sheet with silicon baking pad (silpat) or with parchment paper.
- Spread the meringue mixture and shape into an eight inch circle.
- Bake on the centre rack of the oven for 90 minutes until crisp on the outside and the centre remains soft.
- Using a spatula, loosen the meringue and remove to cool completely on a wire rack, about an hour.
- When ready to serve:
- Whip the cream and sugar together to form stiff peaks.
- Spread the whipped cream over the meringue.
- Arrange strawberry halves over the whipped cream.
- Drizzle with the remaining melted chocolate and serve immediately.
egg whites, salt, cream of tartar, sugar, cocoa, cornstarch, vinegar, vanilla, chocolate squares, strawberries, heavy whipping cream, sugar
Taken from recipeland.com/recipe/v/chocolate-pavlova-50888 (may not work)