We had a gathering of friends coming up…and, naturally, I volunteered to bring a dessert. What to make? What to make? Chocolate for Bill…and something ultra decadent…I do have a reputation, you know~
Nigella’s Chocolate Pavlova was an instant hit when I first made it a couple summers ago. The crisp outer meringue juxtaposed with the chewy center with a cloud of whipping cream was the perfect base for mounds of beautiful red raspberries. YUMMY…my decision was made.
The gang oohed and ahhed over this dessert. Many had never even heard of a pavlova (we had a few pronunciation lessons), let alone tasted one. Even one guest, who swore he was not a dessert eater (hard for me to fathom), proclaimed its wonders. I know you will, too~
Chocolate Pavlova with Raspberries…adapted from Nigella
6 egg whites, at room temperature
1 1/2 cups superfine sugar (I whiz granulated sugar in the food processor for a minute or so)
3 tablespoons good quality cocoa powder
1 teaspoon raspberry or balsamic vinegar
2 ounces semi-sweet chocolate, finely chopped
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 package Whip It (whipped cream stabilizer), optional
2-3 tablespoons coarsely grated semi-sweet chocolate
Preheat the oven to 350º. Line baking sheet with parchment. Draw a 9 inch circle on parchment, the flip the paper over. Set aside.
Beat the egg whites till satiny in appearance. Slowly add the sugar, while continuing to beat, until meringue is stiff and glossy. Sift cocoa powder over the meringue, then add vinegar and chopped chocolate. Fold well till combined.
Pile the meringue onto the baking sheet, keeping within the 9 inch circle. Smooth top and edges with an offset spatula. Place in oven and immediately decrease temperature to 300º. Bake for 1-1 1/4 hours till dry on edges and top. Pavlova will appear cracked. Turn off oven, open oven door, and allow to cool completely.
To serve, invert onto serving plate. Whip cream with powdered sugar, vanilla and Whip It, if using. Top pavlova with whipped cream, then sprinkle with raspberries followed by grated chocolate.
Serves 8-10.
The gang oohed and ahhed over this dessert. Many had never even heard of a pavlova (we had a few pronunciation lessons), let alone tasted one. Even one guest, who swore he was not a dessert eater (hard for me to fathom), proclaimed its wonders. I know you will, too~
Chocolate Pavlova with Raspberries…adapted from Nigella
6 egg whites, at room temperature
1 1/2 cups superfine sugar (I whiz granulated sugar in the food processor for a minute or so)
3 tablespoons good quality cocoa powder
1 teaspoon raspberry or balsamic vinegar
2 ounces semi-sweet chocolate, finely chopped
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 package Whip It (whipped cream stabilizer), optional
2-3 tablespoons coarsely grated semi-sweet chocolate
Preheat the oven to 350º. Line baking sheet with parchment. Draw a 9 inch circle on parchment, the flip the paper over. Set aside.
Beat the egg whites till satiny in appearance. Slowly add the sugar, while continuing to beat, until meringue is stiff and glossy. Sift cocoa powder over the meringue, then add vinegar and chopped chocolate. Fold well till combined.
Pile the meringue onto the baking sheet, keeping within the 9 inch circle. Smooth top and edges with an offset spatula. Place in oven and immediately decrease temperature to 300º. Bake for 1-1 1/4 hours till dry on edges and top. Pavlova will appear cracked. Turn off oven, open oven door, and allow to cool completely.
To serve, invert onto serving plate. Whip cream with powdered sugar, vanilla and Whip It, if using. Top pavlova with whipped cream, then sprinkle with raspberries followed by grated chocolate.
Serves 8-10.
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{ 77 comments… read them below or add one }
Your pavlova looks beautiful. I have actually never made it myself. I may just have to try this recipe. Cant go wrong with Nigella!
Love pavlova, and even better if it’s chocolate. I stumbled this one!
This is such an elegant dessert! The way you described this has my mouth watering. I have to get the nerve up to work with meringue, you have done a wonderful job here.
Oh wow! I have also never made a pavlova before and yours looks fantastic. I remember my mother used to make a meringue based dessert on a bunt pan, and she would leave it in the oven practically overnight… should go ask her about that one!
This looks wonderful, could use a piece about now… as usual a decadent work of art.
Chocolate…
Pavlova…
with Raspberries…
Ooooo Mmmmmmmm Ggggggggg, Lizzy! That looks amazing and all great flavours that go so well together (and… not to fattening at all!)
What a fabulous dessert! Speaking of which, I did finally get to the Death by Chocolate cake about a week ago. Check it out when you get a chance.
http://theslowroasteditalian.blogspot.com/2011/09/death-by-chocolate-cake.html
This looks so delicious. The flavors sound amazing. I would love to give this dessert a try sometime.
As soon as I saw this on facebook I thought “Nigella!”. I’ve been meaning to make this for ageeeeeeeeeees. Yours looks beautiful and totally yummy
Dear Lizzy, This looks divine! Light and delicious! I am sure that everyone enjoyed it. It also is very beautiful. Blessings, Catherine
I have to try this pavlova!! Beautiful presentation!
Hugs
This looks absolutely fantastic. I’ve never had a pavlova either. I love this chocolate version!
This looks awesome. I made pavlova sometime back with banana and chocolate syrup topping
Love this recipe and the pics are perfect – YUMMY!!
Mary
Pavlova is so good! Never tried a chocolate one though. Being a chocolate lover, I can’t imagine how good this would be!
I’ll have the make this when the wife is out of town, because she isn’t a raspberry lover and I think I’d want this cake just as you prepared it.
This looks amazing!! I’ve never made a pavlova but yours looks so good I might just have to try it out!
This is something I’ve never baked. Should I ever, I’m hoping my turns out as beautifully as yours pictured here.
I love love love pavlova. Like ‘tie my hands up or it’ll vanish’ love pavlova. Gorgeous photography, as always!
I love pavlova a lot! and love this with raspberries, xxgloria
Oh wow! I have never seen anything like this. I am so impressed. It looks absolutely fantastic!
Our favorite…glad you adapted the raspberry vinegar, that is all I use for this recipe…it adds such a nice nuance of raspberry flavor.
I can’t believe I’ve never had pavlova!! Looking at yours makes me want to try it so bad! It looks awesome!!
You’ve outdone yourself once again!
Yes, I’ve tasted Nigella’s chocolate pavlova before (but with strawberries) and it was delicious! Your dessert looks fantastic!!
dessert looks wonderful Lizzy
How yummy! I keep meaning to try the pavlova!
Nigella has some decadent desserts of her own… but your Pavlova looks insanely good!!
I have never had pavlova but it sounds and looks delicious. Very elegant!
What a beautiful Pavlova Liz, they are delish and much easier to make then people think. Raspberries are a wonderful choice.
Una verdadera delicia un postre elegante, me encanta,adoro las frambuesas,abrazos.
This looks great–I love to serve Pavlovas during Passover because they’re one of the few desserts without leavening!
THis is such a pretty dessert, so simple and delicious!
Lizzy -this is STUNNING! I’m sure your guests loved it! Pavlova is on my lie time list of things to make…..I like the chocolate in it!
How gorgeous is this?! Absolutely beautiful. I’m definitely bookmarking this one, as it seems perfect for company. Never done it before, so wish me luck I can pull it off half as good as you did!
I can see why it received such rave reviews, its’ beautiful.
Sounds very Aussie indeed! hehehe I love a good pavlova! And this looks awesome dear Lizzy!!!! I am sure everyone loved it!
ANNNNND IT’S GLUTEN FREE!!!!!!!!! COUNT ME IN LIZ!! XOXO
The crackle on your pavlova is so pretty.
Pavlova with chocolate and raspberry… DELICIOUS!!!!!
The pictures look so delicious tooo
yummyy
I made this last year at Christmas – it was amazingly wonderful!! Enjoy!
D:
Raspberries… I haven’t had raspberries or raspberry pastries in so long…
Lizzy, the pavlova is beautifully done, love the rustic looks and the crack lines, awesome!
I’m in the group of people who don’t know Pavlova! The pictures above already show how delicious this looks, but I really wish to have it!
You always come up with wonderful desserts Lizzy, thumbs up for your baking skills, surely great with the berries.
Chocolate and raspberries is — for me — a tie with chocolate and peanut butter as one great pairing. I absolutely love raspberries but have never dared a pavlova. Nigella does make things look easy, doesn’t she? And so do you! I just might try this the next time I want to wow!
Liz…I LOVE pavlovas…but have yet to try a chocolate one. This is perfect with the raspberries. So pretty! Looking forward to trying your chocolate version!
Such an elegant dessert. I haven’t had pavlova in forever.
Yes, Lizzy-you do have a “reputation” for bringing the most decadent, and elegant desserts. Wow, and wow, again…just look at this beauty!
Not everyone can make pavlova…and chocolate pavlova, of all thing!
Totally gorgeous, and decadent, with perfectly beautiful raspberries on the top…oh, my:DDD
Beautiful Pavlova, Lizzy! Love it in chocolate – sadly, I’m the only one who likes it chocolate! I wonder if I can make individual sized ones and only add chocolate to one part for ME!
So… What I need to do is invite you over and I can have some? Ok, Liz you can come over ANY time you want!
This looks seriously decadent and I can just imagine how scrumptious it tastes!
Ooh, I’ve been eyeing this recipe ever since I bought Nigella’s book. The problem is that I never seem to think about it when raspberries are in season. Now that I’ve seen yours I’m more motivated. Looks delicious!
Thank you so mch for visiting my blog and for the kind comments ( can’t thank Elisabeth enough ) , I love nigella , can’t ever go wrong with her recipes , your pavlova looks exactly like hers , just gorgeous , thanks again Lizzy
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I am impressed – it’s beautiful.
Lizzy,
I’ve nenver had a lot of luck with egg whites, so I ahve enver made Pavlova. Your is gorgeous with all the chocolate and raspberries, so elegant. congrats on the Top 9 today!
Congratulations on TOP 9! Those raspberries look perfect
So beautiful! Congrats on Top 9!
Congrats on Top 9 yet again! You are amazing, girl!
This looks gorgeous! You have done it again Liz! Fab job and congrats on making top 9 again! You go girl =]
It’s been way too long since I’ve made a pavlova and this one looks SO good. The chocolate and raspberry combo is just perfect!
I love raspberries and your Pavlova looks fantastic! I’ll try to make some meringue (for the first time) using your recipe
Ciao and congrats on top 9!
What a beautiful pavlova Lizzy! No wonder you snagged the #1 spot in the Top 9 today =)
This so deserved to be in the top, Congratulations!
Congrats on Foodbuzz top 9!
THANK YOU!!!! xoxo
I’ve made regular pavlovas but never chocolate. That will have to be remedied!!! This looks incredible even for a non-dessert fan like me. Have you tried other fruits on top? xxo Kate
No, Kate, I haven’t tried other fruits…but I think strawberries would go well with the chocolate, too. Have a great weekend!!! xo
Hi Lizzy,
It is nice to see you today with such a beautiful dessert. This dessert just looks fabulous and very special! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I like your writing – short but gets the point through
and are pavlovas supposed to be cracked like that? i thought that they were supposed to be smooth on the outside? perhaps you didn’t cool it well enough? (a drastic change in temp. can crack pavlovas) but it still looks delcious!
Amanda
softandstiffpeaks.blogspot.com
Thanks, Amanda
Yeah, good question…and not sure why this particular one cracks. I popped over to see how Nigella’s looks…and hers is cracked, too. Hmmmmm…I don’t know if the addition of cocoa and chocolate would cause this…or if it’s her method.
Thanks, everyone, for the sweet comments! So glad you all stopped by~
This is one of my Nigella favorites too!
Great YBR choice, Lizzy! Looks scrumptious! I have yet to try one of these nevermind make one, but after seeing yours, it’s definitely on my to-do list!
Thank you.
I have to admit that I’ve never tried a Pavlova. But it looks so delicious and I love that it’s served with fruit, yummy! Thanks for participating in September’s YBR
Sorry I’m so late in getting here.
Gorgeous!!! You can’t go wrong with a Nigella recipe! I find her recipes always turn out well.
Thank you for joining our pavlova blog hop. Could you please include the blog hop badge and the blog hop code on your post. You will find the code and badge here http://www.ledelicieux.com/2011/11/25/black-forest-pavlova/
Thanks!
Yummy!
This is a WINNER! We loved your pavlova. I could eat the crispy chocolate meringue shell all by itself if it wasn’t so good with the whipped cream and berries on it. My 12 year old daughter who is not much of a dessert eater has already requested this in lieu of a birthday cake this year. We loved it so much that we’re making another today to share with friends! I can’t wait to try your pavlova with lemon curd too!
Hooray! This is a family favorite here, too! Love that your daughter wants this in lieu of cake….my kind of gal!! Happy New Year, Kimberlee~