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Chocolate pavlova cake

Chocolate pavlova cake

Chocolate pavlova cake

6 free range egg whites
2 cups caster sugar
½ t cream of tartar
½ t salt
3T good quality cocoa
1t vanilla paste
6 Woolies chocolate brownie fruit mince pies, broken into small chunks (extra for crumbling over)
fresh cherries for garnishing
fresh berries for garnish

For the filling
2 cups cream
4T icing sugar
2T good quality cocoa powder
1T ground cinnamon
100g milk chocolate melted

begin beating the eggs with the cream of tartar until soft peaks begin to form. Slowly begin adding the sugar along with the salt, cocoa and vanilla paste, beating continuously until glossy, thick and holds well with a stiff peak. Fold through the mince pies, being careful not to lose the volume in the mixture.
Prepare a sheet tray by coating a silicone mat or baking paper with non-stick kitchen spray. Add large spoonfuls of the mixture to the baking tray, keeping to a circle shape. The circle could be between 20 – 30cm depending on how many layers you want to make.
Allow the layer to rest for 15 miuntes before placing in an oven, preheated to 160C for 1 hour 15 minutes or until the outside becomes crisp. Turn off the oven and open the door slightly, leaving the layers to cool in the oven. Once cooled remove the meringue layers from the oven and cool further until chilled.
Prepare the filling by adding the cream to a mixing bowl and whip with the icing sugar, cocoa powder and cinnamon. Once thick begin spreading over the first layer of meringue, topping with the second meringue, complete the process until all the layers have been used reserving some of the cream for the topping. Drizzle over the melted chocolate and add the cherries, finishing with a dusting of cocoa before cutting and serving.

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