Chocolate Pavlova

13 ingredients
4 steps

Ingredients

  • 6 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons cornstarch
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract
  • 2 (1 ounce) squares bittersweet chocolate, melted
  • 3 cups fresh strawberries, hulled and halved
  • 1 1/2 cups whipping cream
  • 2 teaspoons granulated sugar
  • 1 (1 ounce) square bittersweet chocolate, melted

Directions

  1. 1
    Preheat oven to 275 degrees F (135 degrees C).
  2. 2
    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.
  3. 3
    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.
  4. 4
    Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

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