I know, the last time I posted up something was about 10 days ago ? Is it really that bad ? hmp.. But no worries, I shall put up and blog about FHM 2007 (not the magazine ok, it’s Food and Hotel Malaysia 2007) But something more interesting to cut the queue. I made a Chocolate Pavlova yesterday to, well, give to a friend. Some months back, she asked me to bake a birthday cake for her son, but my oven busted suddenly. So since my oven is back and i have a brand new mixer, it’s time to play !!
I adapted the recipe from Nigella’s Forever Summer book (actually I dont have it, i just took the recipe from her website. haha) Pavs are very easy to make when u have a good balloon whisked mixer because all u need is just aeration.
Chocolate Pavlova recipe
6 egg whites
300g caster sugar
3tbsp cocoa powder, sieved
1 tsp balsamic or red wine vinegar
50g finely chopped dark chocolate
Preheat the oven to 180 C/gas mark 4 and line a baking tray with baking parchment.
Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150 C/gas mark 2 and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. Or, leave the meringue in the oven with its door closed overnight if u’re not serving immediately.
Topping
500ml cream
2 tsp vanilla essence
1 tbsp icing sugar
coarsely grated dark chocolate
diced strawberries / go crazy with fruits (mango, kiwi, raspberry, blueberry, passionfruit..etc)
When you’re ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the strawberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the strawberries colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.
The one that I made was amazingly huge as I added 50% of the recipe. So it’s 9 egg whites. huuuuggeee. about 13″ diameter. whoppsss. The facade was a bit cracky but the inner was still soft, say like.. marshmallows ? And the chocolate chunks. surprises! haha.
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