Chocolate Raspberry Pavlova
From hooch 17 years ago
- 114 minutes to make
- Serves 810
You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, almost purple-brown layer beneath the fat whiteness of the cream and matt, glowering crimson raspberries on top: it is a killer combination. Read more ..Seen it on Nigella bites in the weekend, and made it sunday night...had to share! See less
Ingredients
- for the chocolate meringue base: shopping list
- 6 egg whites shopping list
- one and a half cups superfine sugar shopping list
- 3 tablespoons best quality cocoa powder, sieved shopping list
- 1 teaspoon balsamic or red wine vinegar shopping list
- 2 oz bittersweet chocolate, finely chopped shopping list
- for the topping: shopping list
- 2 cups heavy cream shopping list
- 4 cups raspberries shopping list
- 2-3 tablespoons coarsely grated bittersweet chocolate shopping list
How to make it
- Preheat the oven to 350 and line a baking tray with baking paper.
- Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 300 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
- When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.
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" It was excellent "