CHOCOLATE RASPBERRY PAVLOVA
You just cannot beat a pav in my book, and I glory 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. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Yields: 8-10 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment. 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 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300ºF 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.
CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
- Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
- Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
- Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
- Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
- Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
- Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
- Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
- Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.
CHOCOLATE PAVLOVA WITH RASPBERRIES
Though the origins of the Pavlova are sometimes disputed, Australia or New Zealand, there is no doubt that this dessert from down under is a treat. This particular variation comes from Canadian Living on yields a delectable crisp shell and a soft gooey center. Worried about the calories? My friends on the Aussie/NZ inform me its best to use less whipped cream than to use lower calorie substitute. Guessing you could make some elegant individual pavlovas but would need to adjust baking time.
Provided by justcallmetoni
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 261.5, Fat 11.5, SaturatedFat 7, Cholesterol 40.8, Sodium 53.2, Carbohydrate 37.9, Fiber 2.1, Sugar 34.1, Protein 4
CHOCOLATE PAVLOVA WITH RASPBERRIES AND CREAM
Make and share this Chocolate Pavlova With Raspberries and Cream recipe from Food.com.
Provided by Cupcake-Princess
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. On a parchment paper lined baking sheet, draw a 9 inch circle with a pencil on the paper, flip over paper so that the pencil makes don't touch the meringue.
- In a large bowl with an electric mixer on high speed beat egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle vineger, cocoa, and chocolate over meringue. Gently fold everything together until cocoa is mixed inches.
- Mound the meringue onto the parchment paper within the circle, smoothing the top with a spatuala. Place in oven, then immediatly turn down tempature to 300 degrees and cook for about 1 hour. It should look dry and crisp on top, but look gooey inside. Turn of the oven and open the door slighty, let the pavlova cool completley in the oven.
- When your ready to serve, invert meringue onto a big plate, peel of paper, and top with whipped cream, raspberries, and grated chocolate. Keep leftovers in the fridge.
Nutrition Facts : Calories 198.1, Fat 4, SaturatedFat 2.5, Sodium 43.2, Carbohydrate 40.9, Fiber 1.9, Sugar 37.7, Protein 4
More about "chocolate pavlova with raspberries and cream recipes"
DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM
From onceuponachef.com
Cuisine Australian, ItalianTotal Time 1 hr 35 minsCategory DessertsCalories 429 per serving
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.)
- Pass the cocoa powder through a sieve or sifter and add to the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, fold the mixture until well combined. It should be a light mocha color with no white or brown streaks.
- Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked. Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. Don't worry if the top is cracked -- that's normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. (The meringue won’t collapse as much if it cools gradually.)
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