I have some amazing news. Beside the fact that I'm finally feeling better from what felt like the longest sickness EVER, I have a KitchenAid in my hands once again! For those of you who don't know, you can catch up here, where I told you my long, drawn out story about how mine broke a few months ago. Tears everywhere. It wasn't pretty.
But! I was thankful that I still had my whisks, and my arms for that matter to power through the past few posts to give you guys some tasty recipes to indulge in! So now that I've got this baby up and running, I'm sharing a Pavlova recipe with you guys! And man, is it GOOD.
I've literally been planning on making this cake for you all since the mixer broke in the first place, (because I can never get my egg whites up to par using my noodle arms). And I think I've managed to get inspiration from almost every single pavlova recipe on Pinterest in the mean time.
But I won't try and overwhelm you all so I'll just stick to something simple for the first go around, because I will be making plenty more of these. Let me introduce you to this chocolate pavlova.
One mistake I made when the pavlova was done baking, was removing it from the oven too quickly. It looked SO good and poofy that I was all but jumping up and down, and insanely proud of my work. The thing was a good 3 inches high! So I ran to grab my camera, came back, and my jaw dropped. It was all cracked and deflated beyond belief! WHY. HOW COULD THIS HAVE HAPPENED.
Turns out, after further investigating on the internet, it's a pretty good idea to let your precious pavlova cool in the oven at a very gradual temperature change. When you bring it out abruptly, it crumbles and cracks and pancakes.
Don't get me wrong, the thing still looks damn delicious (right??) But next time, I'll show you the true rise potential of this in action.
Have you all ever tried making pavlova or have different flavor combo's you'd like to share? Let me know in the comments!
Have a great rest of the week!
Chocolate Pavlova with Espresso Whipped Topping
Serves 8-12 people
4 egg whites
1/2 cup light brown sugar
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons cocoa powder
Get the recipe from this post
*Add 1/2 cup chocolate chips for garnishment if desired
Preheat oven to 300 degrees
On a piece of wax paper, draw an 8x8 inch circle, using a cake pan or another appliance you might have, and set the paper on a baking sheet and set aside.
1. In a stand mixer, or using your handheld mixer, beat the egg whites until soft peaks form. Slowly begin to add granulated sugar, and once it is completely added and the peaks begin to shine and become very stiff, crumble in the brown sugar.
2. Add the dash of salt, vanilla extract, then the cocoa powder to the mixture, and then, using a rubber spatula, fold everything together in about 30 folds. Watch your batter as to avoid making it really runny and liquidy. You want there to be soft ribbons piling in the bowl as you lift the spatula. Don't freak out if not all of the cocoa is completely mixed it, it just means more color variation and a prettier cake!
3. You'll take this batter, and pour it out onto the pan with the wax paper. Smooth out the batter to the edge of the circle you drew and "design" it however you like. Put it in the oven to bake for around 40-60 minutes, and once the crust looks relatively dry, turn off your oven and let it completely cool for at least 2 hours before taking it out to make sure it doesn't deflate.
4. Follow the directions for the espresso whipped cream, and scoop onto the pavlova and spread accordingly. Sprinkle the chocolate pieces on top or dust with a little powdered sugar and serve! It will keep, refrigerated, for roughly 4 days.