If you’re looking for a show-stopping dessert that combines elegance and indulgence, a chocolate layered pavlova is the ultimate choice. This dessert features layers of crisp, chocolate-infused meringue, rich ganache, and decadent toppings like whipped cream, fresh fruit, or nuts. It’s light yet luscious, making it perfect for celebrations or anytime you want to treat yourself.
Originating from Australia and New Zealand, pavlova is traditionally a simple meringue-based dessert. But the addition of chocolate takes it to a whole new level, adding depth of flavor and richness that’s hard to resist. Whether you’re hosting a dinner party or celebrating a special occasion, this chocolate layered pavlova will surely leave your guests impressed.
2. Ingredients for Chocolate Layered Pavlova
Here’s a detailed list of everything you’ll need to make this delightful dessert:
For the Chocolate Meringue:
- Egg whites (4 large): At room temperature for better volume.
- Caster sugar (1 cup): Dissolves easily, creating a smooth meringue.
- Cocoa powder (2 tablespoons): For that rich chocolate flavor.
- Cornstarch (1 teaspoon): Helps stabilize the meringue.
- White vinegar (1 teaspoon): Adds structure and ensures a soft center.
For the Chocolate Ganache:
- Dark chocolate (200g): Choose a high-quality chocolate with at least 60% cocoa.
- Heavy cream (200ml): For a silky smooth ganache.
For the Toppings:
- Whipped cream (1 cup): Lightly sweetened, if desired.
- Fresh fruit: Strawberries, raspberries, or cherries complement the chocolate perfectly.
- Shaved chocolate or cocoa nibs: For added texture and flair.
- Chopped nuts: Optional but great for extra crunch.
3. Equipment You Will Need
To make this recipe, you’ll need the following tools:
- Electric mixer: For whipping the egg whites to stiff peaks.
- Mixing bowls: Make sure they are clean and grease-free.
- Sieve: To sift cocoa powder and cornstarch into the meringue.
- Parchment paper: To line baking trays and prevent sticking.
- Baking trays: Large enough to hold multiple meringue layers.
- Offset spatula: For spreading the meringue and ganache.
- Double boiler or microwave-safe bowl: For melting the chocolate.
4. Step-by-Step Recipe for Chocolate Layered Pavlova
Step 1: Make the Chocolate Meringue
- Preheat your oven to 275°F (135°C). Line two baking trays with parchment paper and draw circles (approximately 8 inches in diameter) as guides for your meringue layers.
- In a clean, grease-free bowl, whip the egg whites on medium speed until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, while continuing to whip. The meringue should become glossy and form stiff peaks.
- Sift the cocoa powder and cornstarch over the meringue. Add the vinegar and gently fold everything together with a spatula.
- Divide the meringue evenly between the prepared circles, spreading it to the edges of the guides. Use the back of a spoon to create swirls for texture.
Step 2: Bake the Meringue
- Place the trays in the oven and bake for 90 minutes. Once done, turn off the oven and allow the meringues to cool completely inside (this prevents cracking).
Step 3: Prepare the Chocolate Ganache
- Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a bowl.
- Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly—it should be thick but spreadable.
Step 4: Assemble the Pavlova
- Place one meringue layer on a serving plate. Spread a generous layer of ganache on top, followed by whipped cream and a sprinkle of your chosen toppings.
- Repeat the process with the remaining layers, finishing with whipped cream, fresh fruit, and decorative chocolate shavings on the top layer.
5. Tips for Perfecting Your Pavlova
- Clean equipment is key: Any grease or moisture in your mixing bowl can prevent egg whites from whipping properly.
- Be gentle with folding: Overmixing the cocoa powder can deflate the meringue.
- Low and slow baking: This ensures a crisp exterior and a soft, marshmallowy center.
