So I made Julie and Julia’s chocolate pie in the last post with 3 egg yolks and I had the whites remaining. So naturally I had to find a way to use them up, and really what on this earth could be more delightful than a pavlova? Nothing, nothing at all, well I thought maybe chocolate pavlova but I’m a traditionalist at heart and do prefer a plain pavlova, I know!! How can that be being the chocoholic that I am, but come on who messes with a good pavlova? Me, I do, but I wish I hadn’t. Its good don’t get me wrong but it’s not like Mum’s pavlova, which you can find here.
Anyway my great scheme to uses up the egg whites resulted in me having too use more eggs thereby having left over yolks again, but don’t worry I solved this by making some ice cream. Waste not.
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Chocolate Pavlova
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6 egg whites
2 cups sugar
1 tablespoon vinegar
2 teaspoons vanilla essence
2 teaspoons cornflour
1/4 cup cocoa powder
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Pre heat the oven to 180C
Place the egg whites in a clean dry bowl. With an electric beater whisk until the eggs form peaks, then slowly pour the sugar in, while still whisking. Sift in the cornflour and cocoa powder and pour in the vinegar and vanilla and fold through.
Draw a 20cm circle on three pieces of baking paper and place on baking trays. I do this so they all end up about the same size. I also put a little blob of the meringue on the down side of each corner of the baking paper so it doesn’t move. Place the pavlova’s in the oven and turn down the temperature to 100C. Bake for 1 hour then turn off the oven and leave the pav in the oven until cooled.
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I have decorated the pavlovas with whipped cream, pomegranate and black berries from a tin. I also reduced the juice from the berry’s with about 3/4 of a cup of sugar then swirled it on top.
It looks beautiful! I love pavlova, never had chocolate!
Thanks Melody Mays, yeah its my favourite dessert.
The photos are amazing! But I agree, a plain pavlova is the best kind 🙂
Thanks Matejka, Plain pav all the way!
What a perfect way to use up those egg whites! I’ve always wanted to make pavlova, and what better flavor is there than chocolate? Great recipe! (:
Let me get this right, you have never made a pavlova? Thats a crime! You have eaten them though, right? If not where do you live I’m sending you one. 🙂
Hi Sophia
Pavlova any way is ok with me, you go girl! keep them coming. Winter is the time for such desserts, all dark and mysterious with the promise of something other worldly that the pomegranate gives. One of your better pics. Very uplifting
Thanks Sophia
always G
Thanks G, The chocolate strikes again.
Beautiful Pavlova and I agree, I will take a Pavlova any way I can get one. This is lovely, lovely.
Thank you! Yeah Pavlova anyway is good, but plain is best 🙂
lovely!!!! looks extra jummy! 🙂
Thanks Matylda!
This looks gorgeous, and the soft crunch of the meringue with the soft cream and little pomegranate explosions? Brilliant!
Thanks Jas, little pomegranate explosions, I like that. That describes them perfectly.
Be. Still. My. Heart! Stunningly beautiful, Sophia! How could Chocolate Pavlova be wrong? (Fellow chocoholic here.) Thanks for sharing! 🙂 xo
he he he, I’m glad I could have such a reaction on your heart! Yeah chocolate any way is pretty good, I could never resist.
One of the most beautiful Pavlovas I’ve seen. Your photos are amazing. Pinned!
Thank you!
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