Chocolate Pavlova

Ingredients and Weight:

• 6 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 cup semisweet chocolate chips
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1/2 cup whipped cream

Preparation Time:

15 minutes

Cooking Time:

90 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Line a baking sheet with parchment paper.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form.
4. Gradually add the granulated sugar, cornstarch, and salt while continuing to beat until the meringue is shiny and holds stiff peaks.
5. Stir in the vanilla extract and cocoa powder.
6. Fold in the chocolate chips.
7. Spoon the meringue onto the prepared baking sheet and spread it into a 9-inch circle.
8. Bake for 90 minutes, or until the meringue is dry and firm on the outside but still marshmallowy in the center.
9. Turn off the heat and leave the meringue in the oven to cool completely.
10. To serve, spread the whipped cream over the cooled meringue.
11. Top with the raspberries and blueberries.

Nutritional Information:

• Calories: 450
• Fat: 20 grams
• Carbohydrates: 60 grams
• Protein: 10 grams

Dish Characteristics:

• Light and airy with a crispy exterior
• Rich chocolate flavor with a hint of cocoa
• Sweet and tangy with the addition of fresh berries
• Elegantly presented for a special occasion

User Comments:

• "This was the perfect dessert for a summer party. It was light and refreshing, but still had a decadent chocolate flavor."
• "I loved the contrast between the crispy meringue and the soft berries. It was a really beautiful and delicious dessert."
• "I'm not usually a fan of meringue, but this chocolate pavlova was truly amazing. The chocolate flavor was rich and intense, and the berries added a nice tartness."

Special Precautions and Tips:

• Make sure the egg whites are at room temperature before you start beating them. This will help them reach their full volume.
• Do not overmix the meringue. Once it reaches stiff peaks, stop beating to prevent it from becoming dry and crumbly.
• Let the meringue cool completely in the oven to prevent it from cracking.
• Use fresh berries for the best flavor. If you can't find fresh berries, you can use frozen berries instead. Just thaw them before using.