Chocolate Pavlova Recipe

Chocolate Pavlova Recipe
Ingredients:

For the Pavlova:

6 large egg whites
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic vinegar
2 ounces dark chocolate, finely chopped
For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh berries (e.g., strawberries, raspberries, blueberries)
Shaved chocolate or chocolate curls
Instructions:

Preheat the Oven:

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw an 8-inch circle on the paper. Flip the paper over so the circle is on the reverse side.
Make the Meringue:

In a large bowl, whisk the egg whites with an electric mixer until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition. Continue to whisk until the meringue is shiny and forms stiff peaks.
Gently fold in the sifted cocoa powder, balsamic vinegar, and chopped dark chocolate.
Shape the Pavlova:

Spoon the meringue onto the parchment paper, using the circle as a guide. Smooth the sides and top with a spatula, creating a slightly concave shape in the center.
Bake the Pavlova:

Place the baking sheet in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes. The pavlova should look crisp around the edges and on the sides, but still be soft and slightly marshmallow-like in the center.
Turn off the oven and leave the door slightly ajar. Let the pavlova cool completely in the oven.
Prepare the Topping:

In a medium bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Pavlova:

Carefully transfer the cooled pavlova to a serving platter. Spread the whipped cream on top.
Decorate with fresh berries and sprinkle with shaved chocolate or chocolate curls.
Serve:
Slice and serve the chocolate pavlova immediately.

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