CHOCOLATE PAVLOVA WITH RASPBERRIES AND CREAM

Chocolate Pavlova With Raspberries and Cream image

Provided by Cupcake-Princess

Categories Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

6 egg whites
1 1/2 cups sugar
1 teaspoon red wine vinegar
3 tablespoons unsweetened cocoa powder, sifted
2 ounces semisweet chocolate, finely chopped
whipped cream
fresh raspberry
grated chocolate

Steps:

Preheat oven to 350 degrees. On a parchment paper lined baking sheet, draw a 9 inch circle with a pencil on the paper, flip over paper so that the pencil makes don't touch the meringue.
In a large bowl with an electric mixer on high speed beat egg whites until satiny peaks form, then beat in sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle vineger, cocoa, and chocolate over meringue. Gently fold everything together until cocoa is mixed inches.
Mound the meringue onto the parchment paper within the circle, smoothing the top with a spatuala. Place in oven, then immediatly turn down tempature to 300 degrees and cook for about 1 hour. It should look dry and crisp on top, but look gooey inside. Turn of the oven and open the door slighty, let the pavlova cool completley in the oven.
When your ready to serve, invert meringue onto a big plate, peel of paper, and top with whipped cream, raspberries, and grated chocolate. Keep leftovers in the fridge.

Nutrition Facts : Calories 198.1, Fat 4, SaturatedFat 2.5, Sodium 43.2, Carbohydrate 40.9, Fiber 1.9, Sugar 37.7, Protein 4