Chocolate Pavlova

• 6 egg whites
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• 1-1/2 cup granulated sugar
• 3 tbsp. unsweetened cocoa powder
• 2 tsp. cornstarch
• 1 tbsp. vinegar
• 2 tsp. vanilla
• 2 oz. bittersweet chocolate, chopped
• 3 cups strawberries, hulled
• 1-1/2 cup whipping cream
• 2 tsp. granulated sugar
• 1 oz. bittersweet chocolate, melted

1. Line rimmed baking sheet with parchment paper or greased and floured foil.
2. Using 8-inch cake pan as guide, draw circle on paper; turn paper over.
3. In bowl, beat together egg whites, salt and cream of tartar until soft peaks form.
4. Beat in sugar, about 3 tbsp.
5. at a time, until stiff and glossy peaks form.
6. sift cocoa and cornstarch over top; gently fold in.
7. Gently fold in vinegar, vanilla, then chocolate.
8. Mound onto circle on prepared baking sheet.
9. Bake in center of 275 F. oven for 1 1/2 hours or until crispy outside but still soft in center.
10. slice long metal spatula under meringue to loosen; transfer to rack and let cool completely.
11. Place on serving platter.
12. TOPPING: slice or halve strawberries.
13. In bowl, whip cream with sugar; spread over meringue.
14. Arrange strawberries decoratively over top.
15. Drizzle chocolate over berries.
16. Makes 6 to 8 servings.
17. TIPS: Eggs separate better when cold but beat up to a higher volume when at room temperature.
18. If you have no bittersweet chocolate on hand to drizzle over the berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.
19. Canadian Living's Best Chocolate

egg whites, salt, cream of tartar, sugar, cocoa, cornstarch, vinegar, vanilla, bittersweet chocolate, strawberries, whipping cream, sugar, bittersweet chocolate

Taken from www.foodgeeks.com/recipes/20684 (may not work)