chocolate pavlova with chocolate cream and strawberries…

19 Jan

Birthdays are a great excuse to make something decadent for dessert, so even if it is a boy’s birthday,  I decided to make what I made for my family years ago, chocolate pavlova!

Pavlova is basically a meringue that you bake ultra slow on low heat and top off with an assortment of fatty fat goodness.  Here’s the recipe with chocolate cream, whipped cream and strawberries!

What you need!
4 large egg whites, room temperature
1/4 cup brown sugar
3/4 cup sugar
pinch of salt
1/2 tsp vanilla
2 tbs cocoa powder
chocolate cream (recipe to follow)
whipped cream
strawberries

What to do!

1.  Preheat oven to 300 degrees.  On a peace of parchment paper the size of your cookie sheet, draw an 8″ circle then flip over.  Set aside.

2.  Mix whites, sugars, and salt in a mixer bowl set over a pot simmering water.

chocolate pavlova urbanpocketknife

3.  Whisk constantly until sugars dissolve and mixture is warm.

chocolate pavlova urbanpocketknife

4.  Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.

chocolate pavlova urbanpocketknife

5.  Sift cocoa powder over meringue, and fold until barely any streaks remain.  Spread meringue on parchment paper and keep within the circle that you drew before.  (My cookie sheet wasn’t big enough to make an 8″ circle so I made mine oblong)

chocolate pavlova urbanpocketknife

6.  Bake meringue until dry to the touch, about 1 hour. Let it cool completely before you assemble.  Cut the meringue into pieces and layer the chocolate cream, whipped cream and sliced strawberries on top!  Enjoy!

Chocolate Cream

4 large egg yolks
1/4 cup sugar
1/2 cup plus 2 tbs heavy cream
1/2 cup milk
1/4 tsp salt
8 ounces dark chocolate, finely chopped

1.  Whisk yolks and 2 tbs sugar in a bowl. Bring cream, milk, salt, and remaining 2 tbs of sugar to a simmer in a small pot. Pour a 1/3 of hot cream mixture into yolk mixture, whisking until combined, this tempers the mixture so that your eggs don’t scramble. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.

2.  Put the chopped chocolate in a large heatproof bowl and pour the hot mixture over the chocolate.  Mix until chocolate melts and mixture is smooth. If you want to make sure it’s extra silky, strain the mixture through a sieve and set the bowl over an ice water bath and stir often until cold.

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