Chocolate Pavlova From Cook Yourself Thin Recipes

CHOCOLATE PAVLOVA FROM "COOK YOURSELF THIN"

Steps:

• 1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
• 2. Whisk the egg whites and salt on high speed until they hold their shape. Add the lemon juice and whisk just to incorporate. Add the sugar gradually until the mixture stands in firm peaks. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula (3 turns). Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
• 3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for 1 hour. Remove and set aside.
• 4. For the topping: Whisk the whipping cream and 1 tablespoons confectioners' sugar into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.

CHOCOLATE PAVLOVA

Steps:

• 1. 1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
• 2. 2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
• 3. 3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
• 4. 4. For the topping: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.

CHOCOLATE PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
• Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
• Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

CHOCOLATE PAVLOVA WITH RASPBERRIES

Steps:

• Preheat oven to 275 degrees, placing rack at the center of your oven.
• Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen. Place the parcment on a cookie sheet penciled side down - facing the baking sheet.
• If you are using regular sugar, place it into the bowl of a food processor and blend for 30 seconds to get a finer granule. Remeasure out 1 1/4 cups and discard any excess.
• Using a mixer, whisk the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Add the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and vanilla extract. Sift the cocoa powder and cornstarch over the top of the meringue and, using a large spatula, fold together. Lastly, fold in the chopped chocolate.
• Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. While spreading create a SMALL indentation in the center so that there will be a natural hollow for the raspberries and whipped cream.
• Bake for about 1 hour to 1 1/4 hours or until the outside is dry. There will be small cracks on the surface but the center will still be soft and gooey.) Shut the oven off, leave the door slightly open, and allow the meringue cool completely in the oven.
• Just before serving gently place the meringue on a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the raspberries on top of the cream.
• Serve immediately.

CHOCOLATE PAVLOVA

Steps:

• Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
• Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
• Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
• To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE

Steps:

• Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
• Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
• Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
• Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
• Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
• Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
• Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
• Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.