√ Chocolate Pavlova Tasty Recipes

Miarica | Food and Recipe Inspiration

Tuesday, November 12, 2019

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Chocolate Pavlova

"Elegant flawlessly describes this crisp-on-the outside, marshmallow-smooth-on-the-interior puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate."

Ingredients :

6 egg whites
1/four teaspoon salt
1/four teaspoon cream of tartar
1 1/2 cups granulated sugar
three tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
three cups clean strawberries, hulled and halved
1 1/2 cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) rectangular bittersweet chocolate, melted

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H50M

Preheat oven to 275 levels F (one hundred thirty five stages C).
Beat collectively egg whites, salt, and cream of tartar to smooth peaks in a large bowl. Beat in sugar, about three tablespoons at a time, till stiff and sleek peaks shape. Sift cocoa and cornstarch over egg whites, and lightly fold in. Gently fold in vinegar, vanilla, and melted chocolate.
Line a baking sheet with parchment paper, and unfold the meringue into an eight inch circle. Bake within the center of the oven for 1 half hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and eliminate to chill on a twine rack. Allow to cool absolutely, approximately one hour.
Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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