Nigellas Chocolate Pavlova Recipes

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NIGELLA LAWSON'S CHOCOLATE RASPBERRY PAVLOVA



Nigella Lawson's chocolate raspberry pavlova image

You can't beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by Nigella Lawson (£16.99, Chatto & Windus).

Provided by Nigella Lawson.

Categories     Banana recipes

Yield Serves 8-10

Number Of Ingredients 9

6 large free-range egg whites
300g caster sugar
3 tbsp cocoa powder, sieved
1 tsp balsamic or red wine vinegar
50g dark chocolate, finely chopped
For the topping
500ml double cream
500g raspberries
2-3 tbsp coarsely grated dark chocolate

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.

Nutrition Facts : Calories 368kcals, Fat 25.2g (15.6g saturated), Protein 3.7g, Carbohydrate 31.3g (31.6g sugar)

CHOCOLATE RASPBERRY PAVLOVA



Chocolate Raspberry Pavlova image

You just cannot beat a pav in my book, and I glory in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, almost purple-brown layer beneath the fat whiteness of the cream and matt, glowering crimson raspberries on top: it is a killer combination. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Yields: 8-10 slices

Number Of Ingredients 8

6 large egg whites
300 grams caster sugar
3 tablespoons cocoa powder (sieved)
1 teaspoon balsamic vinegar (or red wine vinegar)
50 grams dark chocolate (finely chopped)
500 millilitres double cream
500 grams raspberries
3 tablespoons dark chocolate (coarsely grated)

Steps:

  • Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and line a baking tray with baking parchment. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/130°C Fan/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

CHOCOLATE RASPBERRY PAVLOVA



Chocolate Raspberry Pavlova image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h35m

Yield 8-10 servings

Number Of Ingredients 8

6 large egg whites
2 cups superfine sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces dark chocolate, finely chopped
2 cups heavy cream
4 cups raspberries
1 to 2 ounces dark chocolate

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.

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