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Delicious Chocolate Layered Pavlova with rich chocolate cream and crispy layers

Chocolate Layered Pavlova

A delightful dessert combining meringue and rich chocolate, perfect for gatherings and cozy nights.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meringue
  • 4 pieces egg whites Ensure they are at room temperature.
  • 1 cup caster sugar Can substitute with finely processed granulated sugar.
  • 1 teaspoon cornflour Helps to stabilize the meringue.
  • 1 teaspoon white vinegar Used for stabilizing egg whites.
  • ½ teaspoon vanilla essence
  • 3 teaspoons cocoa powder To add flavor and color.
For the ganache
  • 200 grams dark chocolate, chopped Use high-quality chocolate, at least 70% cocoa.
  • ½ cup cream For ganache.
For whipping
  • 2 cups cream For whipping.
  • 1 teaspoon vanilla essence For added flavor.
  • Extra amount chocolate for grating For garnish.

Method
 

Chocolate Pavlova
  1. Preheat the oven to 120ºC (fan bake) and line a tray with baking paper.
  2. Whisk the egg whites in a large mixing bowl until stiff peaks form. Gradually add caster sugar, one tablespoon at a time, beating for at least five minutes.
  3. Gently fold in cornflour, white vinegar, and vanilla essence.
  4. Sprinkle 2 teaspoons cocoa powder over the mixture and fold gently.
  5. Spread the meringue mixture into a large circle on the prepared tray, sprinkle with 1 teaspoon cocoa, and create swirls with a fork.
  6. Bake for 1 hour, then turn off the oven and let the pavlova cool inside ideally overnight.
Chocolate Ganache
  1. In a saucepan, bring cream to a boil, then pour over chopped dark chocolate in a glass bowl.
  2. Stir until smooth and completely combined, then chill in the refrigerator to thicken slightly.
Whipped Cream
  1. Whisk the 2 cups of cream until soft peaks form, then add 1 teaspoon vanilla essence and whisk until stiff peaks form.
  2. Remove half of the whipped cream and add ½ cup of the chilled chocolate ganache to the remaining whipped cream, whipping gently.
Assembly
  1. Place the cooled pavlova on a serving platter and pour chocolate ganache into the center, spreading it evenly.
  2. Spread the chocolate cream layer, followed by the reserved whipped cream on top.
  3. Grate extra chocolate on top for garnish.
  4. Refrigerate until ready to serve.

Notes

Ensure mixing bowls and beaters are clean for perfect meringue. You can prepare the meringue a day in advance. Consider adding coffee or mint extract for flavor variations.