A chocolate pavlova recipe is not the first dessert that pops into your brain when you consider easy options. Actually, the very name “pavlova” instills fear and panic in many hearts. We have the misconception, because of the fancy name, that this dish must be all sorts of challenging and time consuming.
And, while pavlova does take a long time in the oven, the actual creation process is really quite fast and easy. And probably has the fewest ingredients of any popular dessert.
Yes, you do need to properly whip the eggs. And that can be scary. But we’ve got a handy video that shows you what properly whipped eggs look like. No guessing. No wondering if you’ve over or under whipped your egg whites. Whew! And other than eggs…this recipe has very few ingredients. Fold in some chocolate, sugar, and vinegar. That’s it!
We’ve included a filling and some really great whipped cream, but the truth is; those are just extras. This chocolate pavlova recipe can stand on its own. The layers are beautiful, but not necessary. The raspberry pile is delicious, but not essential. This chocolate pavlova is crunchy on the outside, and fudgy on the inside. Perfection!
A few tricks for a perfect chocolate pavlova recipe:
- Don’t make this on a humid day. It will fall flat, and you’ll be disheartened.
- Whip your eggs longer than you think…look at the video; it’ll help.
- Don’t stir in the cocoa, chocolate, and vinegar too much. Just enough to incorporate.
- Cool your pavlova in the oven completely, without opening the door if you can help it. Cooling too quickly will make it sink.
Chocolate Pavlova Recipe
- 6 egg whites
- 2 cups sugar
- 1 teaspoon balsamic vinegar
- 3 tablespoons cocoa
- 2 ounces dark chocolate chips/shavings
- Preheat oven to 350.
- Whip egg whites to soft peaks.
- Slowly add sugar, whipping until stiff peaks are formed.
- Fold in vinegar, cocoa, and chocolate chips. Be careful not to over mix.
- Pour pavlova onto cookie sheet lined with parchment paper.
- Put pavlova in the oven, immediately turn the oven down to 275.
- Bake for 1 hour.
- Turn the oven off and leave the pavlova in the oven until completely cool. Taking the pavlova out too soon will cause it to sink (it still tastes great though!)
- Serve soon after, or wrap tightly to keep the air out.