Nigella Lawson’s Chocolate Pavlova is made with egg whites, caster sugar, cocoa powder, balsamic vinegar, dark chocolate, double cream, raspberries, and grated chocolate. This delicious Chocolate Pavlova recipe creates a rich and indulgent dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For the Chocolate Meringue Base:
- 6 large egg whites
- 300g caster sugar
- 3 tablespoons cocoa powder (sieved)
- 1 teaspoon balsamic vinegar (or red wine vinegar)
- 50g dark chocolate (finely chopped)
For the Topping:
- 500ml double cream
- 500g raspberries
- 3 tablespoons dark chocolate (coarsely grated)
How To Make Chocolate Pavlova:
- Preheat the oven and prepare the tray: Preheat the oven to 180°C/160°C Fan/gas mark 4. Line a baking tray with baking parchment.
- Beat the egg whites and add sugar: Whisk the egg whites until satiny peaks form, then gradually add the sugar, one spoonful at a time, beating until the meringue is stiff and shiny.
- Fold in cocoa, vinegar, and chocolate: Sprinkle over the cocoa powder, vinegar, and finely chopped chocolate. Gently fold them in until fully combined.
- Shape the meringue: Spoon the mixture onto the prepared tray, forming a fat circle about 23cm (9 inches) in diameter. Smooth the top and sides.
- Bake the meringue: Place the tray in the oven, then immediately reduce the temperature to 150°C/130°C Fan/gas mark 2. Bake for 1 to 1¼ hours, until the edges are crisp and the top looks dry. The centre should still feel soft when pressed.
- Cool the meringue: Turn off the oven, leave the door slightly open, and let the meringue cool completely inside the oven.
- Whip the cream: When ready to serve, whip the double cream until thick but still soft.
- Assemble the pavlova: Invert the cooled meringue onto a serving plate. Pile the whipped cream on top and scatter the raspberries over it.
- Garnish with chocolate: Coarsely grate the dark chocolate over the pavlova, allowing some to fall onto the plate.
Recipe Tips
- Ensure your egg whites are at room temperature: This helps them whip up more easily and achieve stiff, shiny peaks for the meringue.
- Add sugar gradually: Adding sugar too quickly can cause the meringue to collapse. Be patient and add it one spoonful at a time.
- Use a gentle folding technique: When folding in the cocoa and chocolate, be careful not to deflate the whipped egg whites.
- Let the meringue cool in the oven: Turning off the oven and leaving the door slightly open helps the meringue cool slowly, preventing cracks.
- Whip the cream softly: Don’t overwhip the cream,keep it thick but soft to complement the crisp and chewy texture of the pavlova.
How To Store Leftovers
Let the leftovers Chocolate Pavlova cool down to room temperature. After that, cover it with plastic wrap or put it in an airtight container. You can keep it in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 piece (approximately 210 grams)
- Calories: 310 kcal
- Total Fat: 5 g
- Saturated Fat: 2.93 g
- Cholesterol: 13 mg
- Sodium: 100 mg
- Potassium: 280 mg
- Total Carbohydrate: 60 g
- Dietary Fiber: 3.29 g
- Sugars: 55 g
- Protein: 6 g
Try More Nigella Lawson Recipes:
- Nigella Cappuccino Pavlova Recipe
- Nigella Orange Drizzle Cake
- Nigella Crumble Plum
- Nigella Madeleine Recipe
- Nigella Peanut Butter Cookies
Nigella Lawson Chocolate Pavlova
Description
Nigella Lawson’s Chocolate Pavlova is made with egg whites, caster sugar, cocoa powder, balsamic vinegar, dark chocolate, double cream, raspberries, and grated chocolate. This delicious Chocolate Pavlova recipe creates a rich and indulgent dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 8 people.
Ingredients
For the Chocolate Meringue Base:
For the Topping:
Instructions
- Preheat the oven and prepare the tray: Preheat the oven to 180°C/160°C Fan/gas mark 4. Line a baking tray with baking parchment.
- Beat the egg whites and add sugar: Whisk the egg whites until satiny peaks form, then gradually add the sugar, one spoonful at a time, beating until the meringue is stiff and shiny.
- Fold in cocoa, vinegar, and chocolate: Sprinkle over the cocoa powder, vinegar, and finely chopped chocolate. Gently fold them in until fully combined.
- Shape the meringue: Spoon the mixture onto the prepared tray, forming a fat circle about 23cm (9 inches) in diameter. Smooth the top and sides.
- Bake the meringue: Place the tray in the oven, then immediately reduce the temperature to 150°C/130°C Fan/gas mark 2. Bake for 1 to 1¼ hours, until the edges are crisp and the top looks dry. The centre should still feel soft when pressed.
- Cool the meringue: Turn off the oven, leave the door slightly open, and let the meringue cool completely inside the oven.
- Whip the cream: When ready to serve, whip the double cream until thick but still soft.
- Assemble the pavlova: Invert the cooled meringue onto a serving plate. Pile the whipped cream on top and scatter the raspberries over it.
- Garnish with chocolate: Coarsely grate the dark chocolate over the pavlova, allowing some to fall onto the plate.
Notes
- Ensure your egg whites are at room temperature: This helps them whip up more easily and achieve stiff, shiny peaks for the meringue.
- Add sugar gradually: Adding sugar too quickly can cause the meringue to collapse. Be patient and add it one spoonful at a time.
- Use a gentle folding technique: When folding in the cocoa and chocolate, be careful not to deflate the whipped egg whites.
- Let the meringue cool in the oven: Turning off the oven and leaving the door slightly open helps the meringue cool slowly, preventing cracks.
- Whip the cream softly: Don’t overwhip the cream,keep it thick but soft to complement the crisp and chewy texture of the pavlova.
Nigella Lawson Chocolate Pavlova