Chocolate Pavlova

Name: Chocolate Pavlova
Yield: 8
Ingredients: 6 large egg whites; 350 g (12oz) caster sugar; 2 tbsp. sifted cocoa powder; 50 g (2oz) grated plain chocolate; 1tsp white wine vinegar; 100 g bar white chocolate; 284 mL carton double cream; 2 sliced peaches to serve

This chocolate pavlova is the perfect way to finish off a dinner party

By The GH Kitchen TeamPublished: 13 September 2006

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Cuisine, Food, Ingredient, Dishware, Dessert, Pink, Serveware, Tableware, Dish, Sweetness,

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Yields:

Ingredients

6 large egg whites
350 g (12oz) caster sugar
2 Tbsp. sifted cocoa powder
50 g (2oz) grated plain chocolate
1tsp white wine vinegar
100 g bar white chocolate
284 ml carton double cream
2 sliced peaches to serve

Directions

1. Step 1
  Preheat the oven to 150ºC (130ºC fan) mark 2. In a clean, grease-free bowl, whisk 6 large egg whites until stiff. Gradually whisk in 350g (12oz) caster sugar, 1tbsp at a time, then continue whisking for 5min until stiff and shiny. Fold in 2tbsp sifted cocoa powder, 50g (2oz) grated plain chocolate and 1tsp white wine vinegar.
2. Step 2
  Line a baking sheet with nonstick parchment. Spoon the mix on to the paper in a rough 20.5cm (8in) round and bake for 1¼hr. Turn off the oven and leave the meringue inside to cool for 1hr or overnight - don't worry if it cracks.
3. Step 3
  Pare 100g bar white chocolate into curls. Whip 284ml carton double cream until it just begins to hold its shape, then fold in all but 2tbsp of the chocolate. Spread over the pavlova and top with 2 sliced peaches and the remaining chocolate. Serve immediately or chill for up to 5hr.

Per Serving:

Calories: 460
Total carbs: 59 g
Sugars: 54 g
Total fat: 24 g
Saturated fat: 15 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time