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