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Chocolate crunch pavlova
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6 British Blacktail Free Range Large Egg whites
300g caster sugar
25g cocoa powder, sieved
1 tsp red wine vinegar
100g pack No1. Feuilletine & Sea Salt Milk Chocolate, roughly chopped
300ml tub whipping cream
½ x 250g No1. Belgian Chocolate Dipping Sauce
25g blanched hazelnuts, toasted and roughly chopped
Chocolate coated popping candy, to serve (optional)
1. Preheat the oven to 180°C, gas mark 4. Draw a 23cm circle on a piece of baking parchment, using a dinner plate or cake tin as a template, then invert the paper onto a baking tray.
2. Whisk the egg whites until firm, and then whisk in the sugar a spoonful at a time until the meringue is stiff and glossy. Sprinkle over the cocoa and vinegar, then fold in gently until combined. Then fold in 50g of the chocolate.
3. Spoon onto the baking sheet using the drawn circle as a guide, then smooth the sides and top. Place into the oven, then immediately turn the temperature down to 150°C, gas mark 2 and cook for 1¼ hours, until crisp at the edges and dry on top. Turn off the oven and open the door slightly. Leave to cool completely – don’t worry if it cracks or sinks in the middle.
4. Invert the meringue onto a large serving plate. Whisk the cream until forming soft peaks. Warm the chocolate sauce according to the pack instructions, until just liquid, but not hot. Spoon over the meringue. Top with the cream, then scatter the remaining chocolate over the top. Cover with a tent of foil and chill for at least 4 hours or for up to 24 hours. When ready to serve, scatter with the hazelnuts and popping candy, if using. Delicious just as it is or with cherries in liqueur, mixed berries or seasonal fruit.
Typical values per serving:
This recipe was first published in December 2019.