Chocolate Pavlova With Raspberries Recipes

CHOCOLATE RASPBERRY PAVLOVA

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.

PAVLOVA WITH RASPBERRIES

Steps:

• Macerate the fruit: Combine the brown sugar, raspberry jam, vanilla extract, cinnamon, allspice and lemon zest and juice in a medium bowl. Add the raspberries and gentle toss to combine all of the flavors. Cover and refrigerate.
• Get the oven ready for the meringue: Remove all racks from the oven except for the one closest to the top. Preheat the oven to 275 degrees F. Line a baking sheet with parchment and coat with nonstick spray for good measure.
• Make the meringue mixture: Whisk the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until the egg whites hold their shape and the whisk leaves a trace in the eggs whites, 2 to 5 minutes. Thoroughly mix the granulated sugar with the cornstarch in a medium bowl. Increase the mixer speed to medium and gradually add the sugar mixture, tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. Continue to whisk until the meringue is firm and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag or the corner of a resealable plastic bag and cut 1/2 inch off one corner. Pipe the meringue onto the prepared baking sheet into a 6-inch round.
• Bake the meringue: Bake, undisturbed, for about 25 minutes. Rotate the tray and continue to bake until the exterior is firm and crusty when touched (ever so gently!), about 5 minutes more. While the center should still be moist and somewhat goopy, the exterior should be lightly golden brown on the exterior. Cool for about 10 minutes.
• Make the cream and prepare the fruit: Whisk the cream in the bowl of an electric mixer fitted with the whisk attachment until somewhat stiff, about 3 minutes. Spoon the fruit on the bottom of a serving platter and gently place the meringue on top. Serve with whipped cream on the side.

CHOCOLATE RASPBERRY PAVLOVA

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 RASPBERRIES AND CREAM

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.

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.