Rowie’s Chocolate Pavlova

  • Rowie’s Chocolate Pavlova
Ranked: 232nd

Rated 4.65 out of 5 based on 13 votes

Ingredients

  • 6 x large egg whites
  • 350 g caster sugar
  • 1 tspn vanilla extract
  • 3 Tbls gluten free cocoa powder (sifted)

Method

Preheat the oven to 140°C. Line a baking tray with baking paper

Whisk the egg whites in a large clean, dry bowl until soft and soft peaks form. While continuously whisking, slowly add the sugar, a tablespoon at a time, until the mixture is thick and glossy. Beat in the vanilla.

Transfer half the mixture to another clean, dry bowl and gently fold in the cocoa.
Mound the white mixture into the centre of the prepared tray. Heap on the cocoa mixture and, using the back of a large clean, dry spoon, gently swirl the mixtures together to form a 6-8cm circle about 23cm in diameter.

Bake for 1 hour and 15 minutes (My pavlova has a soft marshmallowy centre. If you would like yours to be very, very crunchy, bake for a further 15 minutes.) Allow to cool in the oven with the door slightly ajar for 30 minutes.

Use spatulas to transfer your pavlova from the tray to a serving plate. Serve with a dramatic dust of cocoa powder. You could add some chopped raspberries on top, and for extra indulgence, serve with ice-cream.

IMPORTANT! Rowie’s tips for creating the perfect meringue
Make sure your equipment is clean and dry.
Pour boiling water into the bowl and wipe it thoroughly dry before use.
When you separate the eggs make sure there is no egg shell or remnants of egg yolk in the egg white. The egg yolk contains fat and egg whites will not thicken if there is a trace of fat.
Sift the sugar before you start making the meringue.
Once your mixture is glossy and thick, don’t let it sit around for long or the air will break down the stiff peaks and the meringue won’t seal when it goes in the oven.
Know your oven well. Some ovens produce steam when cooking – it is best to cook meringue in a moisture-free oven. If your oven is steamy the meringue will cook but remain only semi-soft.
Cool your meringue away from a humid environment. Choose the coolest part of your house, out of the breeze and in the dark.

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  • Looks absolutely delicious. I also love a marshmallowy centre. I’m also going to try the boiling water trick before I start baking.

    Reply

    by Sally Killoran on 23/08/2012, 23:36
    Sally Killoran
  • Yum! Yum yum yum yum yum yum.

    Reply

    by Louise Carter on 23/08/2012, 23:39
    Louise Carter
  • Delicious. Pavlova is the best!

    Reply

    by Ruben Sargsyan on 23/08/2012, 23:58
    Ruben Sargsyan
  • So good!

    Reply

    by Cameron Bryant on 29/08/2012, 04:41
    Cameron Bryant
  • Choc Pav is always good and this one was a good one to use. Yum!

    Reply

    by Heidi Arundel on 07/09/2012, 02:47
    Heidi Arundel
  • This looks AMAZING!

    Reply

    by Kirsty Moren on 08/10/2012, 06:16
    Kirsty Moren
  • This looks delicious!!

    Reply

    by Helen Burg on 16/10/2012, 20:48
    Helen Burg
  • Love it to bits

    Reply

    by Lisa Landry on 28/11/2012, 21:54
    Lisa Landry
  • Too damned good! But I want cream and strawberries too :-)

    Reply

    by Linda Bullard on 29/12/2012, 14:03
    Linda Bullard
  • This is absoloutly perfect! Great photo

    Reply

    by Melissa Darr on 03/05/2013, 11:00
    Melissa Darr
  • Woo-hoo! A sweet gluten-free and dairy-free recipe!

    Reply

    by Nell Hungerford on 16/08/2013, 14:42
    Nell Hungerford