Chocolate Pavlova Recipe Nigella

NIGELLA LAWSON'S CHOCOLATE RASPBERRY PAVLOVA

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4 and line a baking tray with baking paper. Beat the egg whites until satiny peaks form, then beat in the sugar, a large spoonful at a time, until the meringue is stiff and shiny. Add the cocoa, vinegar and chopped chocolate, then gently fold until the cocoa is thoroughly mixed in. Mound onto a lined baking sheet in a fat circle about 25cm in diameter, smoothing the sides and top. Place in the oven, then immediately reduce the temperature to 150°C/fan130°C/gas 2 and cook for 1-1¼ hours.
• When the meringue is ready it should look crisp around the edges and sides, and be dry on top, but when you prod the centre you should feel the promise of squidginess. Turn off the oven and open the door slightly, then let the chocolate meringue disc cool completely.
• When you're ready to serve, lift onto a large, flat-bottomed plate. Whisk the cream until thick but still soft, pile it on top of the meringue, then scatter over the raspberries. Sprinkle the fruit haphazardly over the top, letting some fall, as they will, on the plate's rim. Sprinkle over the grated chocolate to serve.

CHOCOLATE RASPBERRY PAVLOVA

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

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.