Chocolate Orange Pavlova Recipes

CHOCOLATE ORANGE PAVLOVA

Steps:

• Preheat oven to 150 degrees celsius.
• Whisk egg whites until stiff.
• Add sugar one teaspoon at a time whisking until meringue is very stiff and shiny.
• Whisk in cornflour, vinegar and vanilla.
• Fold in cocoa powder and orange zest.
• Pile mixture onto a baking sheet (baking parchment is best) and spread into a 9 inch round. Hollow out centre slightly using the back of a spoon.
• Bake for 1 3/4 hours.
• Let Pavlova cool and place on serving dish.
• Whip the cream and spread on top of the Pavlova, add the chocolate curls, serve and enjoy!

CHOCOLATE ORANGE PAVLOVA

Steps:

• Making the Pavlova:.
• Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks.
• Add the vanilla and continue to whisk.
• Start to add the sugar slowly, a tablespoon at a time, while continuing to beat the eggs on high until they are glossy and stiff peaks form.
• Line a baking sheet with parchment paper.
• Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good).
• Lay the side of the paper with the pen/pencil markings face down on the baking sheet. You do not want pencil on the bottom of your dessert!
• Spoon all of the meringue into the center of the circle and smooth out with the spoon to form a mound (about i inch smaller than the circle on the parchment paper).
• Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova.
• Place the meringue in a preheated 225 degree F oven for 2 hours.
• Turn the oven off and allow the Pavlova to cool in the oven (if you can, leave it in the oven overnight). (You may need to hire bodyguards at this point.).
• Making the chocolate whipped cream:.
• Whip the cream, icing sugar and cocoa until stiff peaks form.
• Making the orange curd:.
• Place all of the ingredients except the butter into the top of a double-boiler (or place about 2 inches water in a saucepan, bring to a gentle simmer and place a metal bowl over it).
• Whisk everything together and cook over a gentle simmer until the mixture thickens.
• Continue to whisk as it cooks - it can take eight to 20 minutes.
• The mixture will coat the back of a spoon when it's ready.
• Remove from heat and add the butter.
• Whisk until the butter has melted and been completely incorporated.
• Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin).
• Refrigerate until cold.
• Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova.
• Use a spoon to form a well in the whipped cream.
• Spoon the orange curd into the well in the whipped cream.
• Refrigerate until you are ready to serve.

CHOCOLATE PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• 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.
• 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.
• Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.