chocolate pavlova


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 331.2
  • Total Fat: 13.5 g
  • Cholesterol: 27.3 mg
  • Sodium: 143.9 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.0 g

View full nutritional breakdown of chocolate pavlova calories by ingredient


Introduction

I got this from the "Cook Yourself Thin" tv show I got this from the "Cook Yourself Thin" tv show
Number of Servings: 6

Ingredients

    4 egg whites
    1/4 tap salt
    1/2 tsp lemon juice
    1 cup sugar
    2 tbls cocoa
    1 cup raspberries
    1 cup heavy cream
    1/4 cup shaved dark chocolate
    1/4 cup melted chocolate

Directions

place egg whites and salt in bowl. Beat until starting to hold shape. Add sugar gradually until completely mixed in. Add lemon juice and beat just til incorporated. Place cocoa against edge of bowl and flod in just until rippled in appearance.Pour mixture over sheet of parchment paper on cookie sheet. Spread out to about a 3x5 x2 inch oval leaving a rippled look with dips and swirls. Bake in 300 degree oven for 1hour and 15 minutes. Allow to stand 1 more hour in cooling oven. Remove and place on serving platter. whip cream beating until it holds shape then add confectioner's sugar and beat until stiff. pour over meringue and top with rasperries. Sprinkle grated chocolate over berries and cream. Melt last remaining 1/4 cup chocolate and put into plastic bag. Work into one corner and snip off tip of corner. Drizzle over grated chocolate divide in six sections and serve immediately

Number of Servings: 6

Recipe submitted by SparkPeople user SHAYTAYKAY.

TAGS:  Desserts |

Member Ratings For This Recipe


  •  no profile photo


    I would definitely make this recipe again and have already shared it. It is not only delicious but makes a beautiful presentation that looks like more work than it is.

    The only thing I plan to do differently is to bake it at 275 instead of 300 degrees because mine got too dark on the bottom.

    - 8/29/10


  • no profile photo

    Very Good
    Yum! I think I beat mine a bit too stiff? I beat it to hard peaks b4 adding the lemon juice. Didn't get ripply appearance with cocoa bc used beaters (didn't think of what flod meant). Let stand for 1 extra hour in turned off oven but still fell a bit. I think I shouldn't have cracked open oven door. - 7/21/10