This has to be one of the best cakes that I have made recently.
A Chocolate And Berry Pavlova Cake alone would have been amazing, but that chocolate collar makes this one show stopper of a dessert.
A huge bonus is that while there are a bunch of components, none are complicated. You can make the Pavlova and meringues a day or so ahead of time and dip the strawberries a few hours ahead of serving. The cake can be assembled a few hours ahead, too, as long as the kitchen is not too hot.
Prepare for lots of “Oohs” and “Aahs” when you bring out the stunning cake and another round of appreciative “Mmmmms” when everyone tastes this absolutely delicious combination of textures and flavors.
Chocolate And Berry Pavlova Cake
9 inch round (23cm) Pavlova (recipe follows)
Chocolate Ganache (recipe follows)
600ml heavy cream, whipped (I used half this amount and that was plenty of whipped cream for me.)
Chocolate Collar (recipe follows)
Vanilla Meringues (recipe follows)
Chocolate Dipped Strawberries (recipe follows)
1. Place Pavlova onto a serving plate. Spread top with chocolate ganache.
2. Spread the whipped cream over top of ganache and over the sides of the Pavlova.
3. Wrap Pavlova in the chocolate collar, pressing gently into the whipped cream.
4. When chocolate is completely set carefully peel off the parchment paper.
5. To serve, fill the center of the cake with Meringues and top with the Chocolate Dipped Strawberries.
Recipe from That’s Life
Pavlova And Vanilla Meringues
6 egg whites
1 1/2 cups (315g) caster sugar
2 teaspoons white vinegar
1 tablespoon cornflour or cornstarch
1/2 tsp vanilla
1. Preheat oven to 120°C/250℉. Trace a 23cm /9 inch circle onto a piece of parchment paper and place on a baking tray. Line a second baking tray with parchment paper.
2. In a clean, dry bowl, use an electric mixer to whisk the egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until thick and glossy.
3. Add the vinegar and cornflour and fold gently until just combined.
4. Spoon just over half of the mixture onto the drawn circle on the parchment.
5. Add vanilla to remaining egg mixture. Transfer to a piping bag fitted with a star tip. Pipe small meringues onto the other baking tray.
6. Bake Pavlova and meringues for 1 1/2 hours or until dry to the touch. Turn off oven and leave, with the door ajar, to cool completely.
200g dark or bittersweet chocolate, roughly chopped
1/2 cup heavy cream
1. Place chocolate and cream into a small saucepan and stir over low heat until melted and smooth.
2. Remove ganache from heat and allow to cool for about 20 minutes or until spreadable.
200g dark or bittersweet chocolate, melted
1. Cut a piece of parchment paper long enough to fit around the outside of the Pavlova and about 10cm/4 inches high.
2. Spoon melted chocolate into a plastic zip lock bag and snip the corner.
3. Drizzle chocolate evenly over the prepared parchment paper collar in a lace pattern.
4. Allow the chocolate to set slightly, but do not allow to become too firm.
Chocolate Dipped Strawberries
100g dark or bittersweet chocolate, melted
1. Line a tray with parchment paper or waxed paper.
2. Dip strawberries in chocolate to nearly coat, then place onto parchment paper. Allow to set completely.
You’re already a rock star for serving that cake, but you’ll start winning some Grammys or SAYs if you play this during dessert.
Go ahead…Tryna B Cool.
Total lounge lizard singing with that ace guitar doing its own little dance in the background. I really love this song…the vocals, the lyrics, the loping cadence and that spoken word, drawling injection:
“Come back to me darlin’
It’s all gonna be good”
Check out Passion Pusher on Facebook. You can buy their music here.
Hi there, just stopped by to let you know you’ve been featured today over at Carole’s Chatter. Cheers