For best results, use room temperature egg whites. This helps them whip up to a greater volume. Sifting the cocoa powder and cornstarch prevents lumps in the meringue. Do not open the oven door during baking, as this can cause the pavlova to collapse. If you don't have parchment paper, you can lightly grease and flour the baking sheet. Feel free to experiment with other toppings, such as raspberries, blueberries, or chocolate shavings.
Chocolate Pavlova
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 50 mins
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SERVING8 People
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VIEWS84
Indulge in this ethereal Chocolate Pavlova: a crisp meringue shell yielding to a marshmallow heart, lavishly adorned with clouds of whipped cream, vibrant strawberries, and a decadent dark chocolate cascade. A symphony of textures and flavors that's both elegant and irresistibly delicious.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol62 mg
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Fiber3 g
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Protein5 g
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Saturated Fat13 g
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Sodium133 mg
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Sugar46 g
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Fat21 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 275°F (135°C). Line a large baking sheet with parchment paper. Trace an 8-inch circle on the parchment paper using a cake pan or plate as a guide. (5 minutes)
02 Step
Recipe View In a large, clean bowl, beat egg whites with salt and cream of tartar using an electric mixer until soft peaks form. Gradually add granulated sugar, about 1 tablespoon at a time, beating well after each addition, until stiff, glossy peaks form and the sugar is completely dissolved. This may take 5-7 minutes.
03 Step
Recipe View Gently fold in sifted cocoa powder and cornstarch until just combined. Do not overmix. Gently fold in vinegar, vanilla extract, and the 2 ounces of melted chocolate until evenly distributed. (3 minutes)
04 Step
Recipe View Spoon the meringue mixture onto the prepared baking sheet within the traced circle, swirling to create a decorative pattern or simply smoothing it out. (2 minutes)
05 Step
Recipe View Bake in the preheated oven for 1 hour and 30 minutes. Turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar for at least 1 hour, or preferably overnight. This prevents cracking. (1 hour 30 minutes + 1 hour cooling)
06 Step
Recipe View Once the pavlova is completely cool, gently loosen it from the parchment paper using a large spatula and transfer it to a serving plate. (2 minutes)
07 Step
Recipe View In a chilled bowl, whip heavy cream with sugar until soft peaks form. (5 minutes)
08 Step
Recipe View Spoon or pipe the whipped cream onto the pavlova. Arrange the strawberries decoratively over the whipped cream. Drizzle with the remaining 1 ounce of melted chocolate. (5 minutes)
09 Step
Recipe View Serve immediately, or chill briefly before serving. The pavlova is best enjoyed within a few hours of assembly.
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Please Rate
Kelton Steuber
May 23, 2025I was a bit intimidated to make this, but the instructions were so clear and easy to follow. It turned out beautifully!
Einar Runolfsdottir
Apr 23, 2025My pavlova cracked a little, but it still tasted amazing! Next time, I'll be sure to cool it completely in the oven as suggested.
Michel Mueller
Feb 24, 2025This is now my go-to dessert recipe for special occasions. Everyone raves about it!
Prudence Dach
Nov 15, 2024This recipe is fantastic! The pavlova was perfectly crisp on the outside and marshmallowy on the inside. The chocolate and strawberry combination is heavenly!