Wednesday, March 14, 2007

Gooey Chocolate Pavlova

Serves 4

6 eggs, separated
pinch of cream of tartar
1 2/3 cups caster sugar
1 tbsp cocoa
2 tsp cornflour
1 tsp vinegar
1 tsp vanilla extract
300ml thickened cream
2 tsp cocoa, extra, sifted
60g chocolate, finely grated

Preheat oven to 150°C.
Line an oven tray with baking paper & draw a 20cm-diameter circle on the paper.
Put eggwhites & cream of tartar in clean, dry bowl & beat with electric mixer until soft peaks form.
Add sugar to eggwhite mixture, 1 spoonful at a time, beating between each addition.
Beat for 5-10 min or until sugar is dissolved & mixture is smooth, stiff & glossy.
Sift cocoa & cornflour into clean bowl.
Add this sifted mixture, vinegar & vanilla to eggwhite mixture, then use metal spoon to fold in until just combined.
Spoon mixture onto circle on prepared tray, forming into mound.
Smooth pavlova with spatula.
Make decorative grooves around sides, then smooth top again.
Bake for 20 min, then reduce oven to 120°C.
Bake for further 1 hour & 40 min or until shell is pale & crisp.
Turn off oven & cool pavlova in oven with door ajar.
Stand at room temp until cold.
To serve, put pavlova on plate, put thickened cream & extra cocoa in bowl & whisk until sof peaks form, then spoon cream mixture on top of pavlova & sprinkle with grated chocolate.

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