Chocolate Pavlova

Being one to always love a variation on a theme, it stands to reason that on seeing Nigella’s Chocolate Pavlova my brain stored away the concept for long enough that I reached my action point – that moment when I say, ‘enough already’ and get baking the short list of items I’ve wanted to bake for forever and a day.

It’s an interesting concept and not one all traditionalists will approve of. In fact I suspect there will be pav lovers out there to who damn near perish at the thought of damaging a pav by adding cocoa and chocolate, but look, you have to try these things at least once I say.

I’ve made it twice and the second time was much better than the first. This was solely due to my crap-arse oven that doesn’t hold its temperature, even at a low one. Mine needed an hour and a half at 150C – so I’m afraid you’ll have to determine what works best for you with whatever the quality of your oven might be.

Chocolate Pavlova
Nigella Lawson, Forever Summer

  • 6 egg whites
  • 300g caster sugar
  • 3 tbsp cocoa powder, sieved
  • 1 tsp balsamic or red wine vinegar
  • 50g dark chocolate, finely chopped
  1. Preheat the oven to 180C and line a baking tray with baking paper
  2. Beat the egg whites to satiny peaks then add the sugar a spoonful at a time until the meringue is stiff and shiny
  3. Sprinkle in the cocoa, vinegar and chocolate and fold through
  4. Mound onto the baking sheet in a circle about 23cm across
  5. Place in the oven and drop the temperature to 150C and cook for 1 to 1hr 15mins
  6. It should be crisp and dry on top and squidgy in the middle
  7. Allow to cool completely
  8. Invert on a big plate then decorate

Nigella uses 500ml double cream, 500g raspberries and 2-3 tbsp coarsley grated dark chocolate. I whipped 1 300ml carton of pouring cream, 2 punnets of raspberries and the choc.

Related Posts Plugin for WordPress, Blogger...
  • Duyvken

    looks delish. My mum makes a super pav and recently used caramelised balsamic because she realised at the last minute that she was all out of white vinegar. It was phenomenally good. If you get the meringue urge again, I'd recommend it.

  • Deborah

    I have never made a pavlova before, but have always wanted to. I love the look of the chocolate!

  • Melody

    Oh my this looks *GOOD*!!! I have just stumbled onto this blog…I too have a recipe blog you might be interested in. I will be back and I will definitely be making this Nigella beauty!!