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Chocolate Raspberry Pavlova

A surprisingly simple chocolate meringue that's topped with whipped cream, fresh raspberries, chocolate sauce and roasted almonds. It's divine!
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Course: Dessert
Cuisine: Australia, New Zealand
Keyword: dessert, egg whites, meringue, pavlova, summer dessert
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 day 3 hours
Servings: 8
Author: The Big Tasty Bite

Ingredients

Chocolate Pavlova

  • 4 large egg whites
  • 1 cup caster sugar
  • 2 ½ tbsp cocoa powder
  • 2 tsp corn starch
  • 1 tsp vanilla essence
  • 1 ¼ tsp vinegar
  • 80 grams dark chocolate finely chopped

Toppings

  • 1 ¼ cup fresh cream
  • 1-2 punnets fresh raspberries
  • ⅓ cup almonds roasted and roughly chopped
  • 2 tbsp Nutella

Instructions

Chocolate Pavlova

  • Preheat the oven to 180℃/355℉. Line a baking tray with baking paper.
  • In a large bowl whisk the egg whites until soft peaks form. Then gradually add spoonful's of castor sugar, whisking until thick and glossy with stiff peaks.
  • Add cocoa powder, corn starch, vanilla essence and vinegar. Whisk for 10 seconds or until combined. Note: make sure to scrape the sides to ensure the ingredients are well combined.
  • Fold in the chopped chocolate. Dollop the chocolate meringue on the lined baking tray. It should be quit stacked about 25cm radius x 10cm high. Smooth the edges and surface (as shown in the video).
  • Place in the oven and immediately lower the oven temperature to 150℃/300℉. Bake for 1hr 15 minutes. Do not open the oven door during this time. The meringue will expand in the oven and crack, this is normal. Once it's done baking, turn the oven off but do not open the door. Allow the meringue to cool in the oven for 3 hours or overnight.

Toppings

  • Chocolate sauce: prepare the sauce when you're ready to assemble. Melt some Nutella with a dash of cream to loosen it up OR warm a dash of cream and add chopped chocolate. Mix until the chocolate has melted.
  • Nuts: you can use whichever nuts you like. I prefer almonds, I roast the almonds at 200℃/390℉ for 15 minutes or until light brown in color and fragrant. Allow to cool and chopped roughly.
  • Gently wash and dry the raspberries if needed. Gently place the meringue on your serving dish.
  • Whip the cream until stiff as you don't want it sliding off the meringue. Top with fresh raspberries, chocolate sauce and chopped nuts.
  • Time to dish up an devour - enjoy tastenud! Note: there is an air pocket between the fudgy interior of the meringue and the surface, so don't get a fright when you start slicing and the roof caves in, this is part of the pavlova experience. It works out perfectly - you'll see.

Video