For the pavlova:
Ingredients
- 1 slab (80g) dark chocolate, broken into pieces
- 6 egg whites
- ¼ tsp cream of tartar
- 1 ½ cups castor sugar
- 2 tbsp cocoa powder
- 1tsp vanilla extract
For the topping:
- 250ml cream
- Raspberries strawberries, sliced in half
- Blueberries
- Mint leaves
Method
Trace a circle around a 20cm cake tin on a sheet of baking paper, flip the paper over and place on a baking tray.
Place the chocolate into a large bowl over hot water.
Stir continuously until the chocolate is completely melted and smooth.
Set aside to cool slightly.
Place the egg whites and cream of tartar into a large mixing bowl and whip with a hand-held mixer on low speed until the egg whites become foamy. It will take 1-2 minutes.
Raise the speed to medium and begin to add the sugar gradually, whipping to stiff peak.
Sift the cocoa powder into the mixture, add the vanilla and mix to combine.
Gently fold in half the melted chocolate, take care not to overmix.
Preheat oven to 120 degrees.
Spoon the mixture onto the baking tray, following the traced circle, to form a wreath.
Swirl the other half of the melted chocolate over the top and smooth with a spatula.
Bake for 1 hour 20 minutes. Leave in the oven to cool.
In a bowl, whip the cream until firm, using a hand-held mixer.
Remove the meringue from the baking paper once it’s completely cooled.
Gently spread the whipped cream over the meringue and top with berries and fresh mint.
Recipe by Foodies of SA