Chocolate Pavlova

by olga

Servings: 6 servings

INGREDIENTS

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

TOPPING:

3 cups strawberries, hulled
1 1/2 cups whipping cream
2 tsp. granulated sugar
1 oz. bittersweet chocolate, melted

INSTRUCTIONS

Line rimmed baking sheet with parchment paper or greased and floured foil. Using 8-inch cake pan as guide, draw circle on paper; turn paper over.

In bowl, beat together egg whites, salt and cream of tartar until soft peaks form. Beat in sugar, about 3 tbsp. at a time, until stiff and glossy peaks form. sift cocoa and cornstarch over top; gently fold in. Gently fold in vinegar, vanilla, then chocolate.

Mound onto circle on prepared baking sheet. Bake in center of 275 F. oven for 1 1/2 hours or until crispy outside but still soft in center. slice long metal spatula under meringue to loosen; transfer to rack and let cool completely. Place on serving platter.

TOPPING: slice or halve strawberries. In bowl, whip cream with sugar; spread over meringue. Arrange strawberries decoratively over top. Drizzle chocolate over berries. Makes 6 to 8 servings.

TIPS: Eggs separate better when cold but beat up to a higher volume when at room temperature.

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.

Canadian Living's Best Chocolate

CHEF COMMENTS

"Elegant" Perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

Tagged: cakes, desserts, pavlova add tags

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