Chocolate Pavlova

On the day of St.Valentine prepare a magical dessert! The dessert turns out to be very tender. Rich chocolate baskets are perfectly combined with a light cream. It is better to serve such baskets immediately after filling the cream so that they do not get too wet.

Irisha

The author of the recipe

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Composition / ingredients

servings:

Egg whites

Powdered sugar (or fine sugar + 1 tbsp for cream)

100

Cocoa powder

Vinegar

0.25

Chocolate (black)

Fat cream

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 25 % 14 g

Carbohydrates 67 % 38 g

290 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 2 h 15 min

Step 1:
Ingredients
Step 2:
Whisk the proteins into a foam.
Step 3:
Add powdered sugar in small portions and whisk until a dense white mass is obtained.
Step 4:
Sift the cocoa powder and add it to the proteins.
Step 5:
Gently mix with a spatula. Add vinegar and stir until smooth.
Step 6:
Add grated chocolate and mix.
Step 7:
Using a pastry bag, squeeze out the mixture in the form of baskets.
Step 8:
Dry the baskets at 100-110 C for about 1-1.5 hours. Inside the baskets should remain a little dry.
Step 9:
Traditionally Pavlova is filled with whipped cream without adding sugar, but I always add 1 tbsp. l., you are guided by your taste. On top of the Pavlova, you can decorate with cocoa powder, grated chocolate or fresh fruit berries.
Step 10:
Whisk the cream into a thick cream.
Step 11:
Fill the cooled baskets with whipped cream and decorate as desired.
Step 12:
Bon appetit!