Easy Chocolate Pavlova Cake

Pavlova is an Australian dessert that has been enjoyed for many years, but this recipe takes it to a whole new level. It uses chocolate-filled meringue nests dipped in caramel and coated with more meringues before being placed on top of the cake.

This easy chocolate pavlova cake is a layer of meringue, whipped cream, and chocolate ganache. The meringue is the base for the cake. It has been whipped to stiff peaks and then folded into whipped cream. Next, it’s topped with dark chocolate ganache which will thicken as it cools. Read more in detail here: chocolate pavlova layer cake.

Guys, guess what? This week, he turned four years old! I can’t believe it was four years ago that I was standing in my Manhattan kitchen, wearing a leotard and a feather tutu, eating a mango, and shooting my mother’s Coconut Cake (I’d provide you photographic evidence, but it’s too silly). Just put your faith in me. Perhaps next year).

Aaaaanyways. This chocolate pavlova cake is the perfect way to commemorate the years 0-3! Alex and I took a bite and became quiet for about ten seconds. It was one of those times when we were both eating and simply nodded as we gazed up at each other with big eyes. Does anybody have any idea what I’m talking about? 

In the life of a blog, I believe year four is crucial. Years 0-3 were spent learning, maturing, and acclimating to adulthood. Broma is now an adult site, and the toddler years are ended (or at least is trying to be). I can’t even begin to think what the next year holds, and I can’t wait. New recipes, interesting photoshoots, and new blogging buddies are all on my to-do list! And there are more gifs. There are so many more gifs.

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What exactly is pavlova?

Don’t worry if you don’t know what pavlovas are; I doubt many of us grew up eating them at family gatherings. Pavlovas are essentially giant meringues. They’re crunchy on the surface yet have a marshmallow-like consistency in the center. They’re a great treat for any time of year since they may be light and topped with fruit in the summer or tiered high and prepared with chocolate in the winter.

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Pavlova is a dessert that may be made in a variety of ways.

Making the meringue pavlova foundation is the first step in making a pavlova cake. Meringue may be tricky, but as long as your kitchen isn’t too hot and the egg whites are properly whipped, you should be good! The secret to a nice pavlova is to bake the meringues at a low temperature for a long period. After the meringues have cooked, they must be allowed to cool in the oven. This keeps the meringue from splitting and your chocolate pavlova cake from collapsing on top of itself.

It’s only a question of arranging your pavlova cake once you’ve cooked the meringues! (Handle the meringue with care to avoid breaking it.) I like sweets with a “rustic” aesthetic, so I threw this pavlova cake together quickly. You don’t have to be as careful with the whipped cream this time, and you may pour the ganache in whatever way you choose. I can’t get enough of the pillowy layers.

Oh, and this chocolate pavlova is gluten-free by default! That’s correct! So go ahead and be a jerk and make this for your fave gluten-free pal.

Happy post-Halloween, and congratulations on your blogiversary!

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(It’s official: I’m addicted to producing gifs.)

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Ingredients

To make the pavlova, combine all of the ingredients in a large mixing bowl

  • 9 room temperature egg whites
  • 1 1/2 cups sugar (granulated)
  • a total of 6 tbsp cocoa powder
  • a quarter teaspoon of salt
  • vanilla extract (two tablespoons)
  • 3 oz. melted bittersweet chocolate
  • cornstarch, 1 1/2 tblsp.

For the shavings of chocolate

  • Chop 3 ounces bittersweet chocolate
  • 1 tablespoon unsalted butter

To make the ganache

  • Chop 3 ounces bittersweet chocolate
  • 1/2 gallon of heavy cream

To prepare the whipped cream

  • 1 pint heavy cream (whipped)
  • a quarter cup of confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F and prepare the pavlovas.

  1. Preheat the oven to 275 degrees Fahrenheit. Draw three 8-inch circles on parchment paper on two big baking sheets (two circles on one sheet, one on the other). Remove from the equation.
  2. Fill a large mixing basin halfway with egg whites. Whip the egg whites on high speed with a hand or stand mixer until soft peaks form. Whip the sugar, salt, and vanilla extract together on high speed until stiff, glossy peaks form.
  3. Combine the cornstarch and cocoa powder in a small bowl. Mix on medium speed until barely mixed in the egg white basin.
  4. Fold in the melted bittersweet chocolate with a spatula until well integrated. Scoop the meringue into the three circles’ centers and smooth with a spatula or the back of a spoon into a round shape. Allow space for expansion by spreading the meringue nearly to the edges of the circles. Finally, make a little well in the midst of the meringues so that the edges are slightly higher than the center.
  5. Bake for 1 hour, then let cool for another hour in the oven.

Make the shaved chocolate

  1. I made chocolate shavings using the Pioneer Woman’s approach, and they turned out beautifully! I didn’t have any crisco, so I used 1 tablespoon of butter instead, which worked well. The directions for making shavings may be found here! You may create these ahead of time and store them in the freezer until you’re ready to utilize them, as she says!

Make the ganache first.

  1. Bring the heavy cream to a near-boiling temperature (it should be scalding hot, but should not bubble). Take it off the heat and pour it over the chopped chocolate. Stir until the mixture is completely smooth. Allow 10 minutes for the ganache to thicken and become just slightly warm.

Whip the cream until stiff.

  1. Make your whipped cream after your pavlovas have totally cooled. Whip the heavy cream, confectioner’s sugar, and vanilla extract with a hand or stand mixer until stiff peaks form.

Make the pavlovas

  1. On a big dish or cake stand, arrange a layer of pavlova. 1/3 of the whipped cream should be spread over the pavlova, spreading it out to the edges. Using a spoon, drizzle a few spoonfuls of ganache over the borders, allowing it to trickle down the sides. Repeat with the second layer.
  2. On top of the second layer, place the third pavlova. Cover with the remaining whipped cream and smooth with a spoon or spatula. More ganache should be spooned over the whipped cream, allowing it to flow down the edges of the pavlova once more. Chocolate shavings may be sprinkled on top.

Notes

*I made my pavlovas slightly different sizes, with the bottom layer being somewhat bigger than the middle layer and the middle layer being slightly larger than the top layer. This made the whipped cream on each layer easier to see!

More meringue sweets may be found at:

Meringues with chocolate and pistachio spoons 

Meringue Roulade with Triple Berries 

Meringues with Nutella 

Pavlova Pavlova Pavlova Pavlova Pavlova Pavlova Pav

Cupcakes with Lemon Meringue Filling

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This is a simple and delicious recipe that will make you the talk of your next dinner party. It’s also great for those who are looking for a low-carb dessert. Reference: chocolate pavlova mini.

Frequently Asked Questions

What is the difference between meringues and pavlova?

A: Meringue is a baked dessert made by whisking whipped egg whites with sugar in a bowl. Pavlova is an Australian and New Zealand dessert that was inspired by the Russian meringues, but still has its own distinctive features like the crusty shell of shortbread cookies or crushed digestive biscuits.

How do you make Nigella Lawson pavlova?

A: You would need to start with a meringue made from egg whites, sugar, and cornstarch. For the filling you would mix cream cheese with whipped double cream until it is well combined. Then add chopped strawberries and blueberries along with granulated sugar.

Is it best to make pavlova the day before?

A: The day before is best; a good rule of thumb for most desserts.

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