5-ingredient chocolate pavlova
This 5-ingredient chocolate pavlova features a crispy meringue base flavored with cocoa, topped with smooth sour cream and fresh strawberries. It's an elegant yet simple dessert perfect for any occasion.
Cook time 60 min
Prep time 80 min
Ingredients:
1.50 cups sugar6 egg whites
2 tbsp dry cocoa powder
3 cups strawberries
1 cup light sour cream
Chocolate pavlova is an elegant and decadent dessert that is surprisingly simple to make with only five ingredients. This recipe balances the richness of chocolate with the freshness of strawberries, creating a perfect treat for any occasion. Follow these guidelines to prepare a show-stopping pavlova that will delight your guests.
Instructions:
- Preheat your oven to 275°F (135°C). Line a large baking sheet with parchment paper.
- In a large, clean mixing bowl, whisk the egg whites at low speed until they become frothy. Gradually increase the speed to medium-high and continue whisking until soft peaks form.
- Begin to gradually add the sugar, one tablespoon at a time, making sure each addition is fully incorporated before adding the next. Continue to whisk until the meringue is glossy and forms stiff peaks.
- Sift the dry cocoa powder over the meringue mixture. Gently fold it in using a spatula, making sure not to deflate the meringue. Continue folding until the cocoa is fully integrated and the mixture is evenly chocolatey.
- Spoon the meringue mixture onto the prepared baking sheet, forming a large circle (about 9 inches in diameter). Use the back of a spoon to create a slight depression in the center, which will hold the toppings later.
- Place the baking sheet in the preheated oven. Reduce the oven temperature to 250°F (120°C) and bake for 1 hour and 15 minutes. The pavlova should be crispy on the outside and slightly soft on the inside.
- Once baked, turn off the oven and let the pavlova cool inside the oven with the door ajar. This will help prevent cracks.
- While the pavlova is cooling, hull and slice the strawberries.
- Once the pavlova has completely cooled, carefully transfer it to a serving platter.
- Spread the light sour cream evenly over the surface of the pavlova.
- Arrange the sliced strawberries on top of the sour cream in an even layer.
- Slice the chocolate pavlova and serve immediately. Enjoy this delightful dessert with friends and family!
With its crisp outer shell and soft, marshmallow-like interior, chocolate pavlova is a versatile and delightful dessert that pairs beautifully with fresh strawberries and light sour cream. Following these tips will help you create a pavlova that is both stunning and delicious, sure to impress your family and friends.
5-ingredient chocolate pavlova FAQ:
Bake the chocolate pavlova for 1 hour and 15 minutes at 250°F (120°C). This timing helps achieve a crispy exterior while keeping the inside slightly soft.
The pavlova is done when it has a dry, crispy exterior and holds stiff peaks. If lightly tapped, it should feel firm and not wobble. It's important to let it cool in the oven to prevent cracks.
Store leftover chocolate pavlova in an airtight container at room temperature for up to 1 day. Avoid refrigeration as it may affect the texture.
Yes, if you need a sugar substitute, opt for a granulated sugar alternative suitable for baking. However, avoid substituting the cocoa powder or egg whites, as these are crucial for the pavlova's texture.
You can substitute light sour cream with Greek yogurt or whipped cream for a similar creamy texture. Keep in mind that this might alter the flavor slightly.
Tips:
- Ensure that your mixing bowl and beaters are completely clean and free of any grease. Even a small amount of fat can prevent the egg whites from whipping properly.
- Use room temperature egg whites for better volume and stability.
- Sift the cocoa powder to avoid clumps and to ensure a smooth, even chocolate flavor throughout the pavlova.
- When adding the sugar to the egg whites, do so gradually. This helps the sugar dissolve more easily and achieves a better texture for your meringue.
- Bake the pavlova at a low temperature and allow it to cool completely in the oven with the door slightly ajar to prevent it from cracking.
Nutrition per serving
6 ServingsCalories 310kcal
Protein 6g
Carbohydrates 60g
Fiber 3.29g
Sugar 55g
Fat 5g
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