Baking

Chocolate and hazelnut pavlovas

Some nights warrant pulling out all the stops, and these chocolate and hazelnut pavlova with berries, cream and chocolate sauce have it all.
chocolate and hazelnut pavlova
4
50M

Ingredients

Method

1.Preheat oven to slow, 150°C. Lightly grease and line 2 oven trays with baking paper.
2.In a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves. Beat in cocoa, cornflour and vinegar.
3.Spoon mixture into 4 even rounds on prepared trays. Bake for 10 minutes.
4.Reduce oven to very slow, 120°C. Bake for 20-25 minutes or until pavlovas are firm. Turn off oven and cool the pavlovas in oven with door ajar.
5.When cold, top with cream, raspberries and hazelnuts, and drizzle with chocolate.

It’s essential that the bowl and beaters are spotlessly clean and completely dry before beginning. Metal or copper bowls are best. Soft peak stage is when the peaks hold their shape but the tips flop slightly as the beater is removed.

Note

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