Chocolate and raspberry Pavlova cake
Votes: 6
Time: 1 hour 35 minutes
Complexity: average
Servings: 8 - 10
Complexity: average
Servings: 8 - 10
Chocolate and raspberry Pavlova cake - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chocolate meringue
- 6 egg whites from category CO eggs
- 2 cups of ultrafine sugar
- 3 tablespoons sifted unsweetened cocoa powder
- 1 teaspoon balsamic or red wine vinegar
- 55 g finely chopped dark chocolate
Topping
- 2 cups heavy cream
- 4 cups of raspberries
- 30 - 55 g dark chocolate
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Recipes with similar ingredients: meringue, eggs, cream, balsamic vinegar, wine vinegar, dark chocolate, cocoa, raspberry
Cooking the dish according to the recipe:
- Prepare the form: Preheat the oven to 180°C and line a baking sheet with parchment paper. Use a pencil to draw a circle with a diameter of 23 cm on the paper (use a cake pan of the same size as the circle).
Turn the paper over so that the meringue does not touch the pencil mark; the circle will still be visible.
Prepare the meringue: Using a mixer, beat the egg whites until silky soft peaks form, then beat in the sugar, one spoon at a time, until the meringue is thick and shiny.
Add chocolate: Pour cocoa powder into the egg whites, add vinegar, and chopped chocolate. Gently fold with a silicone spatula until the cocoa powder is thoroughly combined. - Form the meringue: Secure the parchment paper to the baking sheet, placing a drop of baking parchment under each corner. Roll the meringue onto the parchment in a circle, smoothing the edges and surface with a spatula.
Bake the meringue: Place the baking sheet in the oven and immediately set the temperature to 150°C. Bake for 1 hour to 1 hour 15 minutes. The finished meringue should be crisp and dry around the edges, but slightly pliable when you press it with your finger in the center. - Let cool: Turn off the oven and slightly open the door. Let the chocolate meringue circle cool completely in the oven. Before serving, invert it onto a large, flat-bottomed plate and remove the parchment paper.
Decorate the cake: Whip the cream until thick and soft peaks form and spoon the meringue over the top, then sprinkle with the raspberries. Coarsely grate the chocolate and sprinkle it unevenly over the cake to create swirls of chocolate rather than a smooth surface. You don't want the rich berries to be lost in the background. The Pavlova should look like a frozen cake.
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