i don't usually post on a weekend, but it's wet miserable outside so why not? and add to that the astounding fact that Ava went down for her nap without any trouble despite my neighbours having their concrete driveway drilled up. MIRACLE.
so what better use of a damp saturday afternoon than to bake one of my all time favourite desserts for my valentine? behold, the dark chocolate and morello cherry pavlova! isn't she a beauty? and what says "i love you" more than cherries and chocolate? i'm sure i don't know. ok, so it is just as much a valentine treat for me as it is for the hubby, but who cares.
i don't usually post recipes but in case you want to make this for your beloved {or yourself} i thought i would tell you just how easy it is. this is my own recipe, adapted from a
nigella recipe {i think i improved it, but don't tell nigella i said that}. to the uninitiated, a chocolate meringue might look fancy and tricky but it is not. there is just one trick to ensure the success of this pavlova by creating a crisp meringue exterior and chewy chocolatey marshmallowy centre: when the meringue is cooked, turn off the oven and open the oven door a little and leave it like that until it is completely cool. i know it is hard to restrain yourself from diving right in, but it is worth the wait.
so to make this beauty yourself you will need:
// for the chocolate meringue
6 egg whites
300g or 1 1/3 cup caster sugar
50g chopped dark chocolate {green & black's for preference, but must be good quality high % cocoa}
3 tbsp cocoa powder, sieved
1 tsp balsamic vinegar {trust me}
// for the top of the pavlova
300ml + 200 ml double cream
1 jar of morello cherries in syrup {you could probably use tinned too}
100g dark chocolate, chopped {same stipulation as above}
// make the meringue
1. preheat oven to 180 degrees celsius and with an electric whisk beat the egg whites until they are stiff and shiny and peaks are forming
2. beat in the sugar a spoonful at a time until all the sugar is combined and the meringue is stiff and glossy
3. sprinkle over the cocoa powder, chopped chocolate and vinegar and fold in with a metal spoon {that bit is important} until combined
4. tip onto a baking tray lined with baking parchment
5. spread into a circle or rectangle {or heart!} shape, whichever you prefer but make sure it isn't too flat as it will sink a little when it cools after cooking
6. put in the middle shelf of the oven and immediately turn the temperature down to 150 degrees celsius
7. cook for an hour and then turn off the oven and open the door and wait {around an hour}
8. slide off of the baking parchment onto a plate
// make the chocolate drizzle
1. finely chop the 100g of dark chocolate
2. heat the 200ml of double cream in a pan over a medium heat until just beginning to boil and then pour over the chocolate.
3. leave to stand for 5 minutes then stir to combine
// finish the pavlova
1. with an electric whisk {or by hand if you fancy a workout} whisk the 300ml of cream until thick and just starting to form peaks but be careful not to over whip
2. pile the cream onto the meringue
3. drain the cherries and scatter over the whipped cream
4. drizzle over the chocolate sauce
// devour greedily