Chocolate Meringue Pavlova Cake with Strawberries and Cream
Votes: 2
Time: 5 hours 25 minutes
Complexity: average
Servings: 6 - 8
Complexity: average
Servings: 6 - 8
Chocolate meringue cake "Pavlova" with strawberries and cream - a 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:
Cake
- 5 whites from large eggs, room temperature
- A pinch of cream of tartar
- A pinch of salt
- 1.25 cups sugar
- 5 tbsp cocoa powder
- 55 g dark chocolate, finely chopped
Topping
- 1.5 cups cold heavy cream
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tbsp. l. plus 1 tsp. Sahara
- 3 cups strawberries, halved or quartered
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Recipes with similar ingredients: eggs, meringue, strawberry, cream of tartar, dark chocolate, sour cream, cream, vanilla extract, cocoa
Cooking the dish according to the recipe:
- Prepare the basePreheat oven to 120°C (250°F). Line a baking sheet with parchment paper. In a large bowl, beat the egg whites, cream of tartar, and salt with a mixer on medium-high speed for about 2 minutes until foamy. Gradually beat in the sugar, about 2 tablespoons at a time (this will take about 2 minutes). Continue beating for about 3 minutes more, until stiff and glossy.
- Sift cocoa powder over the egg white mixture and sprinkle with chopped chocolate; mix well. Spread the meringue onto the prepared baking sheet to form a 20 cm (8 in) circle, leaving a shallow well in the center. Reduce the oven temperature to 105°C (220°F).
Bake for about 2 hours, until the meringue is firm and dry. Turn off the oven and slightly open the door. Let the meringue cool in the oven for about 3 hours. Carefully remove from the parchment and transfer to a plate. - Prepare the toppingIn a large bowl, beat the cream, sour cream, vanilla, and 2 tablespoons sugar with a mixer on medium-high speed for about 2 minutes until soft peaks form. Stir in the strawberries and the remaining 1 teaspoon of sugar. Top the cake with whipped cream and strawberries.
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