CHOCOLATE PAVLOVA
Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
- Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
- Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
- To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.
MINT CHOCOLATE CHIP PAVLOVA FOR TWO
This twist on classic pavlova, a crisp meringue base topped with whipped cream and fruit, takes it in the direction of a favorite ice cream flavor. Chopped chocolate gets folded into the meringue, which bakes up crisp on the outside and marshmallowy on the inside. The mint-infused chocolate whipped cream is the finishing touch - a perfect dessert for two.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- For the meringue: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the whip or whisk attachment, whip together the egg whites and cream of tartar on medium speed until the mixture looks frothy. Then, gradually whip in the sugar in a slow, steady stream. Add the vanilla and salt, and whip to medium-stiff peaks.
- Gently fold in the chopped chocolate, then dollop the meringue onto the prepared baking sheet and spread into a circle about 6 inches wide. Use the back of a spoon to make the interior of the meringue slightly shallower than the exterior "walls."
- Transfer to the oven, immediately lower the temperature to 200 degrees F and bake until the outside of the meringue is dry to the touch and appears set, about 1 hour to 1 hour 15 minutes. Turn off the heat and leave the meringue inside the oven for 1 hour to fully dry.
- For the topping: In a medium saucepan, bring the cream to a simmer over medium heat. Add the mint, cover, remove from the heat and steep for 15 minutes. Remove the mint and chill the cream for at least 1 hour.
- In the bowl of a stand mixer fitted with a whip or whisk attachment, whip the chilled cream and vanilla on medium speed. Sprinkle in the sugar and cocoa while whipping. Continue to whip to medium peaks.
- To serve, place the cooled meringue on a serving dish or platter. Spoon the chocolate mint whipped cream on top of the meringue and garnish with the chopped chocolate.
CHOCOLATE CHIP PAVLOVA
A meringue crust topped with whipped cream and fresh fruit such as kiwi's. strawberries, etc. In the 1930's an Australian chef, Herbert Sachse, invented this dessert, when a soft merinugue cake was requested for an afternoon tea at the hotel where he worked. It is said that he claimed, "it is as light as Pavlova", referring to the Russian ballerina, Anna Pavlova, who visited Australia in the 1920's. Although Australia is credited with inventing this dessert New Zealand also lays claim to it as being served in that country at the same time it is said to have been invented in Australia. After all is said and done it is a lovely dessert and this is my take on it! Found originally on three different recipes on the internet and then incorporated. Seems like an awful lot of work, so why not double the recipe?
Provided by Manami
Categories Dessert
Time 55m
Yield 8 individual pavlovas, 8 serving(s)
Number Of Ingredients 12
Steps:
- PAVLOVAS:.
- Heat oven to 250°F.
- Line baking sheet with parchment paper.
- Beat egg whites in large bowl at medium speed until foamy, about 1-2 minutes.
- Add cream of tartar; continue beating until egg whites form soft peaks, about 1-2 minutes.
- Increase speed to high.
- Beat gradually adding 3/4 cup superfine or granulated sugar, until glossy and stiff peaks form, about 2-3 minutes.
- Gently stir in remaining superfine or granulated sugar, 1 cup chocolate chips and vanilla.
- Spread egg white mixture into 8 (4") circles (1/2 cup each) on prepared baking sheet, mounding slightly around edges.
- Bake for 30-35 mins or until edges are crisp.
- Remove from oven; cool 15 minutes.
- Remove from parchment.
- TOPPING:.
- Meanwhile, combine 1 cup chocolate chips, 1/2 cup whipping cream and butter or margarine in 1qt saucepan.
- Cook over low heat, stirring constantly, until chocolate is melted and sauce is smooth, about 2-4 minutes.
- Drizzle 1-1/2 teaspoons chocolate sauce onto each individual dessert plate.
- TOPPING:.
- Beat 1 cup whipping cream in medium bowl at high speed, scraping bowl often, until stiff peaks form.
- Gently stir in powdered sugar.
- Place each pavlova on chocolate-coated plate.
- Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit.
- Drizzle with remaining chacolate sauce.
- Place some of the fruit alongside the pavlovas.
- Enjoy, you deserve it!
- TIP:(1) Use remaining chocolate sauce over ice cream, cake or fresh fruit. (2) 1 pkg (12oz) mini real semi-sweet chocolate chips = 2 cups. (3) When using for Passover, look for real chocolate chips and powdered sugar, which are avilable at specialty food markets.
Nutrition Facts : Calories 526.7, Fat 35.5, SaturatedFat 21.6, Cholesterol 76.4, Sodium 90.1, Carbohydrate 55, Fiber 2.6, Sugar 49.8, Protein 4.7
CHOCOLATE PAVLOVA
Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.
Provided by Olga D
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
- Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
- Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g
CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
- Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
- Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
- Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
- Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
- Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
- Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
CHOCOLATE PAVLOVA WITH MILK-CHOCOLATE CHIP COFFEE CREAM
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. Here it is paired with a chocolate coffee cream for a perfect end to a great meal.
Provided by Allrecipes Member
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- To make the pavlova: Preheat the oven to 300 degrees F. Whip the egg whites with an electric mixer until foamy. Add the cream of tartar, if you are using it. Whip on high speed until soft peaks form. Add the sugar in a slow steady stream. Continue to whip until the whites are very stiff and the sugar is almost dissolved, about 3 minutes. Fold in the cocoa powder and the vinegar, if you are using it. The cocoa powder does not have to be completely incorporated, some streaks are fine.
- With a rubber spatula spread the meringue into a 7 inch circle on a parchment lined baking sheet. Make a slight indentation in the center 5 inches. This will make a raised edge and give a place to put the cream after baking. Bake for 25 minutes. Turn off the oven. Leave in the oven for 50 minutes to continue to dry out. Remove from the oven and cool to room temperature.
- To make the milk chocolate chip cream: Whip the cream, sugar, vanilla extract and espresso powder until soft peaks form. Fold in 1/2 cup of the milk chocolate chips. Spread the cream in the center of the pavlova. Sprinkle the remaining milk chocolate chips on top. Serve immediately.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 57.4 g, Cholesterol 54.3 mg, Fat 21.2 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 13.8 g, Sodium 61.1 mg, Sugar 55.8 g
CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE
Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.
Provided by Melissa Clark
Categories project, dessert
Time 4h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
- Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
- Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
- Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
- Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
- Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
- Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
- Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
- Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.
Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams
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