Chocolate Pavlova Recipe - Allrecipes.com
Chocolate Pavlova Recipe
  • READY IN ABOUT 3 hrs

Chocolate Pavlova

Recipe by  

"Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  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. 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. Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2006

Oh my, this is the best!!! Absolutely beautiful to place on any table. Easy to make and soooo impressive to serve. Thanks for sharing this recipe. Don't be intimidated by this recipe, its easy and well worth the effort.

 
Most Helpful Critical Review
Sep 23, 2008

I have made pavlovas for years and was keen to try this but it was a disaster, I knew it was going to spread because after adding the chocolate it lost it's stiff texture and became too soft and it spread like a big pancake, can anyone let me know why this might have happened.

 

24 Ratings

Jun 13, 2006

This turned out to be a very delicious desert; however, when baking, it did not stay in an 8" circle. After the l l/2 hours it had spread to over a foot and down over the edge of the cookie sheet. I had to serve it by cutting it in pieces (which was very messy--the top kept cracking) and then putting the whip cream and strawberries on. I'd like to know how to keep it from spreading so much.

 
Apr 09, 2007

This was easy, looked elegant and tasted great! Be careful to not overbeat the eggs and mold the sides high as it does spread. I let mine cool in the open oven for an hour then transferred to cooling rack.

 
May 01, 2009

The flavor was great, but like others, mine spread out a lot. This was my first attempt at a pavlova. I thought it might help with the spreading issue so I let the chocolate cool a little before incorporating into the egg whites. I spread the mixture into an 8" circle and piled the sides high, but it still ended up about 16" across and maybe 1" tall. Despite my best efforts to make the move smooth and keep the weight evenly distributed, the transfer from the baking sheet to the cooling rack was a disaster. It fell apart into huge chunks. I ended up making pavlova parfaits since I was serving to guests. I would avoid trying this recipe for the first time if you're counting on beautiful presentation. Maybe this recipe would work better if you made individual sized pavlovas. They would bake faster and probably not spread out as much. I did notice that this recipe is pretty much the same as the one from the joyofbaking website, though they call for superfine sugar instead of table sugar and used chopped chocolate instead of melting it. I bet that would fix the spreading problem. As another reviewer said, the egg whites lose their stiffness once the chocolate is added.

 
Oct 15, 2008

Oh wow. This was a complete disaster. Not saying this isn't a great recipe, just that it was pretty hard for me, who has little experience with beating eggs, to get right. I beat the eggs for at least half an hour and they never got stiff. Finally I just gave up, thinking that they were probably stiff enough. Everything spread all over the pan (as I expected having read other reviews), the top came out super crispy and cracked and the middle wasn't cooked. Hopefully some better cooks than I can give some helpful advice in their reviews that might make this a less daunting dessert to make.

 
Mar 01, 2007

This was fantastic. Everyone loved it and it has this very rich, distinguished, yet delicate flavor. I made it for a dinner party and it was very impressive. Do not over bake. (This was my one mistake.)

 
Jun 03, 2008

Im a really professional chef and i bow down to this recipe!! it is absolutely devine!! it tastes sooo good, like a summers morning. I recommend this recipe to every one!!!

 

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Nutrition

  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 52 g
  • 17%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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