Monday, December 8, 2014

Chocolate Pavlovaa

Baiklah,while watching for the football match between Team Malaysia and Vietnam,I'm having my chocolate pavlova I made this evening. Wuhuhuhu~

I have made pavlova too many times but it is always a never for chocolate pavlova.Just today,after I realised I need to post a new recipe for you guys so I searched for the recipe throughout the net.
So,the recipe that won my heart is from nigella lawson's page. Man,she's the celebrity chef that I love the most although she looks messy and sexy.haha.She effortlessly makes her dessert looks droooooolinggg.

It's also my first double layer pavlova!I am so bored of a single pavlova it's no longer interesting .

You will need:
  • 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)

for the topping

  • 300 ml whipping/double cream
  • Fresh fruits of your choice
  • 3 tablespoons dark chocolate (coarsely grated)
Preheat the oven to 180°C/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/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 fruits.

Coarsely grate the chocolate so that you get curls rather than rubble, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.

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