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Chocolate Layered Pavlova

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A luxurious chocolate layered pavlova featuring a crisp cocoa meringue base topped with rich chocolate ganache, chocolate cream, fluffy whipped cream, and grated chocolate for a dramatic, indulgent dessert.

Ingredients

4 egg whites

1 cup caster sugar

1 tsp cornflour

1 tsp white vinegar

1/2 tsp vanilla essence

3 tsp cocoa powder

200 g dark chocolate, chopped

1/2 cup cream (for ganache)

2 cups cream (for whipping)

1 tsp vanilla essence (for whipped cream)

Extra chocolate, for grating

Instructions

  1. Preheat oven to 120°C fan bake and line a baking tray with baking paper.
  2. Whisk egg whites until stiff. Gradually add caster sugar, one tablespoon at a time, beating until very stiff and glossy.
  3. Gently fold in cornflour, vinegar, and vanilla essence.
  4. Sprinkle over 2 teaspoons cocoa powder and lightly fold through.
  5. Spread meringue into a large circle on the tray. Sprinkle remaining cocoa over the top and swirl gently. Create a shallow crater in the center.
  6. Bake for 1 hour, then turn oven off and allow pavlova to cool completely inside the oven.
  7. For ganache, place chopped chocolate in a bowl. Heat cream until just boiling, pour over chocolate, and stir until smooth. Chill until slightly thickened.
  8. Whip cream with vanilla until stiff peaks form.
  9. Remove half of the whipped cream and set aside. Add 1/2 cup ganache to the remaining cream and gently whip to soft peaks.
  10. Place cooled pavlova on a serving platter. Spread ganache into the crater, followed by chocolate cream.
  11. Top with remaining whipped cream and gently spread.
  12. Finish with grated chocolate and refrigerate until ready to serve.

Notes

Pavlova shell can be made a day ahead and stored in the oven.

Cracks are normal and easily covered with cream.

Add espresso powder to ganache for deeper chocolate flavor.

Fresh berries or raspberry coulis pair beautifully with the chocolate.

Assemble shortly before serving for the best texture.

Nutrition