Chocolate Berry Pavlova

Relief Society Saturday Activity 11/3/12

6 egg whites
1 1/2 cups sugar
3 TBS. Belgian cocoa powder
1 TBS. good balsamic vinegar
4 Ghirardelli squares or 50 grams good quality chocolate chopped into fine pieces
Fresh berries
Whipping cream, whipped and sweetened with 3 TBS. sugar and 2 TBS. cocoa powder
Chocolate sauce

Preheat oven to 250 degrees.

Place egg whites in a bowl of a mixer and whisk until soft peaks form.

Using a TBS at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy.  Be careful not to over beat as it can start to separate.  The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out.

Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined.

Line 2 large, flat oven trays with baking parchment.

Place a 9" or 10" dinner plate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle.  This will act as a guide and ensure both pavlovas are the same size.  Flip the paper over so the ink/pencil lead is touching the tray as opposed to the pavlova side, you'll still be able to see the line through the paper.

Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix.  I normally smooth out the mixture, but a Pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they'll crisp up and add a bit more interest visually.

Place in oven and immediately reduce heat to 225 degrees.  Cook for 1 hour to 1 hour 15 minutes.  Do not open the oven door while the pavlova is cooking.

You'll know when the pavlova is cooked when it looks crisp at the edges which will have started to crack slightly.  The top will be dry but if you press on the underside it'll give a little as the center should still be a little squishy/soft.  Place the pavlova back in the oven and leave the door slightly ajar, leave the pavlova to cool completely inside.

when it is cool, I place one disc on a serving platter or cake stand and spool a big wallop of cream on top, scatter a good handful of fresh berries onto the cream and then place the second meringue disc on top.  Again pile on a good amount of cream and the remainder of the raspberries.  Drizzle with chocolate sauce and serve.