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CHOCOLATE RASPBERRY PAVLOVA

You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, almost purple-brown layer beneath the fat whiteness of the cream and matt, glowering crimson raspberries on top: it is a killer combination.

Recipe posted by Nigella

Ingredients

  • Gluten Free
  • Nigella Recipe
  • Vegetarian

FOR THE CHOCOLATE MERINGUE BASE:

  • 6 egg whites
  • 300g caster sugar
  • 3 tablespoons cocoa powder, sieved
  • 1 teaspoon balsamic or red wine vinegar
  • 50g dark chocolate, finely chopped

FOR THE TOPPING:

  • 500ml double cream
  • 500g raspberries
  • 2-3 tablespoons coarsely grated dark chocolate

Method

Serves: 8-10.
  1. Preheat the oven to 180°C/gas mark 4 and line a baking tray with baking parchment.
  2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2 and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
  3. When you're ready to serve, invert on to a big, flat-bottomed plate. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the raspberries' luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate's rim.
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Comments

  • I made this cake about 10 years ago for my group of girlfriends from university. They have all mentioned it from time to time in our, these days rather infrequent, gourmet get togethers. One of them just turned 40 and has especially requested me to make it for her party. Hopefully this delicious cake will once more live up to the expectations :-) PS. ...and in the future I'll remember to make it more often

    Posted by IngvildT on 4th May 2011 at 10.12

  • Have made this sumptuous pavlova many times and it's always well received. Very rich but not at all sickly!

    Posted by Matilda20 on 19th May 2011 at 8.51

  • Hi, I would like to make individual pavlovas, has anyone any ideas on revised cooking temperatures and times please. Thanks Feebee

    Posted by Bluebird20 on 18th Jun 2011 at 12.42

  • I am making this recipe in the next few days and I have a query - is the cornflour (normally used in pavlova) missing or has this been omitted for a reason?

    Posted by djsyclopz on 17th Jul 2011 at 8.53

  • Not only did I enjoy making this....but it tasted fabulous!! It was a big hit at our party

    Posted by imstuffed on 30th Jul 2011 at 16.41

  • This recipe is so easy and heavenly! I made this recipe a couple of weeks ago for my fiancee's birthday. He is allergic to dairy so it can be a struggle to find dairy free dessert recipes and he often misses out. Not this time though! I just served the cream and berries on the side. Will definitely be making this one again.

    Posted by RhubarbRhubarbRhubarb on 31st Jul 2011 at 1.06

  • Hi from Australia, I have two sons-in-law who are confirmed "non-sweet-eaters". That was only until I produced Nigella's Chocolate Raspberry Pavlova! Fantastic! I am ordered/requested to make this wonderful pavlova whenever they are visiting, AND they are always the ones who ask for seconds. Best dessert I have ever cooked.

    Posted by RobynL on 4th Aug 2011 at 12.25

  • I have already made this two times, and it was amazing. Once with raspberry and second time with strawberries-loved it both ways. Perfect for summer days. Light yet satisfying for those chocolate lovers.

    Posted by hariett on 6th Aug 2011 at 21.28

  • I made several smaller meringues instead of one big one, so we can store them for later. They fell while cooling, I think they could have baked a touch longer, and there is a lot of humidity in the air today. But, they still had a beautiful crisp/chewy outside and silky chocolate inside, with the chocolate chunks a melty surprise. A perfect summer dessert after a long day in the kitchen. Thanks!

    Posted by mamamarti on 7th Aug 2011 at 12.51

  • This was heavenly! Thank you so much. I made several small ones so we can enjoy them longer.

    Posted by mamamarti on 9th Aug 2011 at 15.30

  • I cooked this. It was very nice and delicious. Thanks and I love you, Nigella

    Posted by nazila.eshghi on 11th Aug 2011 at 12.41

  • this is a spectacular summer dessert and really easy to do. have also tried with mixed berries and it really is foolproof :)

    Posted by RUTHIEMARS on 8th Sep 2011 at 10.26

  • This has become THE cake to end all cakes and I have made it so many times for friends, family and just me that I think I can make it in my sleep. For something different, add 1 tablespoon of vino cotto instead of balsamic or red wine vinegar, and then drizzle a bit over the raspberries and shaved chocolate at the end. It is without fail....a showstopper!!

    Posted by centennialamber on 13th Oct 2011 at 7.24

  • Absolutely fabulous! Could have gorged on the whole thing myself. I have been reinstated as my family's pavlova maker - I used to make them on a Sunday in the summer with my mum's home grown raspberries when I was a teenager. The chocolate just makes it extra yummy.

    Posted by siobhan.ohanlon on 24th Nov 2011 at 8.34

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