Chocolate Raspberry Pavlova
Serves 8.
6 egg whites
1 cup sugar
3 tablespoons unsweetened cocoa, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces bittersweet chocolate, finely chopped
Topping:
2 1/4 cup heavy cream
1 pint raspberries
2 to 3 tablespoons coarsely grated bittersweet chocolate
PREHEAT oven to 350 degrees. Line a baking sheet with parchment paper or nonstick foil.
BEAT the egg whites with an electric mixer until soft peaks form when you lift the beaters. Beat in sugar a spoonful at a time, until the meringue is stiff and shiny. Sprinkle the cocoa, vinegar and chocolate over the meringue. Fold together gently with a rubber spatula until mostly blended.
MOUND the meringue on the baking sheet and shape into a fat circle about 9 inches around. Smooth the tops and side.
PLACE in oven and immediately reduce heat to 300 degrees. Bake about 1 hour 15 minutes, until it's crisp around the sides and dry on top but still feels a little soft in the middle when you press it with your finger.
TURN off the oven and prop the door slightly open with the handle of a wooden spoon. Let the meringue cool completely in the oven, several hours or overnight.
INVERT the meringue on a large platter. Beat the cream until thick. Pile on top of the meringue and top with the raspberries. Sprinkle the chocolate over the top. Cut in wedges to serve.
Serves 8.
6 egg whites
1 cup sugar
3 tablespoons unsweetened cocoa, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces bittersweet chocolate, finely chopped
Topping:
2 1/4 cup heavy cream
1 pint raspberries
2 to 3 tablespoons coarsely grated bittersweet chocolate
PREHEAT oven to 350 degrees. Line a baking sheet with parchment paper or nonstick foil.
BEAT the egg whites with an electric mixer until soft peaks form when you lift the beaters. Beat in sugar a spoonful at a time, until the meringue is stiff and shiny. Sprinkle the cocoa, vinegar and chocolate over the meringue. Fold together gently with a rubber spatula until mostly blended.
MOUND the meringue on the baking sheet and shape into a fat circle about 9 inches around. Smooth the tops and side.
PLACE in oven and immediately reduce heat to 300 degrees. Bake about 1 hour 15 minutes, until it's crisp around the sides and dry on top but still feels a little soft in the middle when you press it with your finger.
TURN off the oven and prop the door slightly open with the handle of a wooden spoon. Let the meringue cool completely in the oven, several hours or overnight.
INVERT the meringue on a large platter. Beat the cream until thick. Pile on top of the meringue and top with the raspberries. Sprinkle the chocolate over the top. Cut in wedges to serve.
