Chocolate Pavlova Recipe
Prep Time:
25 minutes
Cook Time:
1 hour
Servings:
10 Slices
Ingredients
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder, sieved
  • 1 teaspoon balsamic vinegar
  • ½ cup dark chocolate, finely chopped + extra for decoration
  • 2 ½ cups whipping cream
  • ½ teaspoon vanilla extract
  • ½ cup milk chocolate, melted
Directions
  1. Preheat the oven to 350 F and line a large tray with parchment paper.
  2. Separate out the egg whites from the egg yolks, and then add the egg whites to a clean mixing bowl. Beat until they are foamy and stiff.
  3. Slowly mix in the sugar a spoonful at a time, until all of the sugar has been added and the meringue is thick and glossy. If the meringue stays stuck at the bottom of the bowl when it is turned upside down, it is ready. The sugar should also be fully combined, so the mixture should not feel gritty between your fingertips — if it is, beat for a few more minutes until the mixture is smooth and silky.
  4. Gently fold in the cocoa powder, balsamic vinegar, and chopped dark chocolate. Do not over-mix — it's okay if the meringue is not uniform in color.
  5. Divide the meringue into two and mound the mixture into two equal-sized, fat circles on the baking tray. Use a spoon to smooth out and shape the meringues, then place them in the oven and immediately reduce the temperature to 300 F. Cook the meringues for 1 hour.
  6. After an hour, turn off the oven and open the oven door slightly. Allow the meringues to cool completely before taking them out of the oven.
  7. In a clean bowl, whisk up the whipping cream until it is thick and mix in the vanilla extract.
  8. Place one of the pavlova meringues on a plate or a cake stand, and then heap with half of the whipped cream. Drizzle a little of the melted chocolate on top, then top with the second pavlova meringue, the rest of the melted chocolate, and then the cream. Finish off the pavlova with some chocolate shavings and serve immediately.