Chocolate Pavlova Cake

With a little effort, create a stunning and divine dessert that will impress even experienced pastry chefs.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Decoration

  • 1 handful Dried plums

  • 50 g chocolate, dark

  • 6 pieces Egg, egg white, fresh

  • 300 g Sugar, white

  • 2 teaspoons Koruzni škrob

  • 1 teaspoon Vinegar, distilled

  • 200 ml Sweet cream

chocolate sauce

  • 4 teaspoon Cocoa, powdered, unsweetened

  • 6 teaspoon Sugar, white

  • 8 teaspoon Milk, whole milk

  • 8 teaspoon Oil, vegetable oil, canola

Steps

  1. Preheat the oven to 180 degrees Celsius. Draw a circle with a diameter of 25 cm on a piece of parchment paper. Place the parchment paper on a low baking tray.

  2. In a bowl, add the egg whites and beat them with an electric mixer until soft peaks form. Continue mixing and slowly add the sugar (spoon by spoon). Once all the sugar is added, mix for another 2 to 3 minutes until the meringue is firm and glossy. Gently and slowly fold in the cornstarch with a spatula, then add the vinegar (lemon juice) and gently mix one last time.

  3. Fill the circle drawn on the parchment paper with the meringue mixture. Pile it up in large mounds around the edge to create a thick border. In the center of the circle, there should be less mixture to create a hollow where the cream will be placed. Make sure the layer of meringue at the bottom is thick enough.

  4. Lower the oven temperature to 150 degrees Celsius. Bake the meringue base in the preheated oven for 1 hour. Turn off the oven, open the door, and let the meringue base cool slowly in the turned-off oven.

  5. Place a small pot on the stove and add cocoa powder, milk, oil, and sugar. Heat the ingredients over moderate heat while stirring to create a slightly thicker glaze. Remove the pot from the heat and let the glaze cool slightly. Lightly whip the sweet cream with an electric mixer. Stop whipping when small soft peaks form. Pit the plums and cut them into smaller pieces or slices. Finely chop the chocolate.

  6. Place the cooled meringue base on a nice plate or platter. Fill the hollow with the whipped cream and drizzle with the chocolate glaze. Decorate the cake with plum pieces and chopped chocolate, and serve the dessert immediately.

Nutrition Information (Per 100g)

  • Calories: 278.33 kcal
  • Fat: 2.67 g
    • Saturated Fat: 1.6 g
  • Carbohydrates: 59.16 g
    • Sugars: 57.02 g
  • Protein: 3.74 g
  • Fiber: 0.53 g