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Chocolate Layered Pavlova

This rich and dreamy Chocolate Layered Pavlova is a perfect dessert for celebrations, bringing loved ones together over its chocolatey goodness.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: Australian, New Zealand
Calories: 350
Ingredients Method Notes

Ingredients
  

Pavlova Base
  • 4 egg whites 4 egg whites Make sure they are at room temperature.
  • 1 cup caster sugar Add sugar one tablespoon at a time.
  • 1 tsp cornflour Helps stabilize the meringue.
  • 1 tsp white vinegar Acid helps the meringue to hold its shape.
  • ½ tsp vanilla essence
  • 3 tsp cocoa powder For flavor and color.
Chocolate Ganache
  • 200 g dark chocolate, chopped Use good quality chocolate.
  • ½ cup cream For the ganache.
Whipped Cream
  • 2 cups cream Heavy cream for whipping.
  • 1 tsp vanilla essence To flavor the whipped cream.
  • Extra chocolate Extra choc for grating For garnish.

Method
 

Preparation
  1. Preheat the oven to 120ºC (fan bake) and line a tray with baking paper.
  2. Whisk the egg whites until they form stiff peaks.
  3. Gradually add caster sugar, one tablespoon at a time, whisking until the mixture is stiff and glossy.
  4. Fold in the cornflour, white vinegar, and ½ tsp vanilla essence.
  5. Sprinkle 2 teaspoons of cocoa powder over the meringue, then gently fold.
  6. Spread the meringue mixture onto the tray in a large circle, and sprinkle the remaining cocoa powder on top with a fork to create a swirl.
  7. Create a light crater in the center for the filling.
Baking
  1. Bake for 1 hour, then turn off the oven and let it cool inside.
Making Ganache
  1. Chop the dark chocolate and place it in a glass bowl.
  2. Bring the cream to a boil in a saucepan, then pour it over the chocolate and mix until smooth.
  3. Chill in the fridge until slightly firmer.
Whipping Cream
  1. In a mixer, whisk the 2 cups of heavy cream until soft peaks form.
  2. Add in the vanilla and whip until firm.
  3. Remove half of the whipped cream, and to the remaining half, gently fold in half a cup of chocolate ganache until soft peaks form.
Assembly
  1. Place the cooled pavlova on a serving platter.
  2. Pour the chocolate ganache into the crater and spread evenly.
  3. Layer the chocolate cream on top, then add the whipped cream.
  4. Grate extra chocolate over the top as garnish.
  5. Refrigerate until ready to serve.

Notes

Store any leftovers in the refrigerator for up to 2 days, covered.