Chocolate Pavlova

Ingredients

• 9egg whites, at room temperature
• 300 g (1½ cups)granulated sugar
• 30 g (6 tablespoons)cocoa powder
• ¾ teaspoonsalt
• 2 teaspoonsvanilla extract
• 85 g (3 oz)bittersweet chocolate, melted
• 12 g (1½ tablespoons)cornflour
• 85 g (3 oz)bittersweet chocolate, chopped
• 14 g (1 tablespoon)butter
• 85 g (3 oz)bittersweet chocolate, chopped
• 120 ml (½ cup)double cream
• 473 ml (1 pint)whipping cream
• 30 g (¼ cup)icing sugar
• 1 teaspoonvanilla

Instructions

1. 1

   Prepare the trays

   Heat the oven to 135°C (275°F). Line two large baking trays with baking parchment and draw three 20 cm (8 inch) circles, with two on one tray and one on the other. Set aside.

2. 2

   Whip the whites

   Put the egg whites in a large bowl and whisk with a hand or stand mixer on high until soft peaks form. Add the sugar, salt and vanilla extract, then whisk on high until the peaks are firm and glossy.

3. 3

   Add the cocoa

   Mix the cornflour and cocoa powder in a small bowl. Add to the meringue and mix on medium speed just until combined.

4. 4

   Shape the rounds

   Gently fold in the melted chocolate with a spatula. Divide the meringue between the three circles and shape each into a round with a spatula or the back of a spoon, spreading almost to the edges while leaving room for expansion. Make a shallow well in the centre of each round so its sides sit slightly higher.

5. 5

   Bake and cool

   Bake for 1 hour, then leave the pavlovas in the oven for another hour to cool.

6. 6

   Make the shavings

   Make chocolate shavings using the chopped chocolate and butter. They can be prepared ahead and kept in the freezer until needed.

7. 7

   Prepare the ganache

   Heat the double cream until scalding hot but not bubbling. Take it off the heat and pour it over the chopped chocolate. Stir until smooth, then leave for 10 minutes, until thickened and only slightly warm.

8. 8

   Whip the cream

   When the pavlovas are completely cool, whisk the whipping cream with the icing sugar and vanilla until stiff peaks form.

9. 9

   Stack the pavlovas

   Set one pavlova on a large plate or cake stand. Spread a third of the whipped cream over it, right to the edges, then drizzle a few spoonfuls of ganache around the edge so it runs down the sides. Repeat with the second pavlova.

10. 10

    Finish the cake

    Place the third pavlova on top. Spread the remaining whipped cream over it, then spoon on more ganache and let it drip down the sides. Finish with the chocolate shavings.

What is chocolate pavlova?

Pavlova is a meringue dessert associated with Australia and New Zealand, typically served with cream and fruit. This version takes a chocolate-led approach, stacking three cocoa meringue rounds with whipped cream and ganache.

The contrast is what makes it work: the outside of the meringue sets while the middle stays softer, and the cream and ganache add cool, smooth layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 5000 calories, 82g protein, 470g carbs, 320g fat.

The meringue contributes most of the carbohydrates from sugar, while the chocolate and cream supply much of the fat; egg whites add protein. Because the recipe builds a rich, multi-layer cake, serve a modest slice alongside fresh fruit if you want a more balanced plate.

Building a stable meringue

Room-temperature whites: they whip readily into volume, so let them lose their chill before starting. Use a clean bowl and beaters so the whites can form firm peaks.

Sugar: add it after soft peaks appear, then continue whisking until the mixture looks glossy and the peaks hold their shape. This gives the rounds structure for stacking.

Getting the cocoa into the mix

Cocoa and cornflour: combine them before adding so they disperse more evenly through the meringue. Mix only until incorporated to avoid knocking out too much air.

Melted chocolate: fold it in gently with a spatula rather than beating it. A few careful turns help keep the mixture aerated while distributing the chocolate.

Shaping and baking the rounds

Circle guides: use the drawn circles to keep the three layers a similar size. Leave a little space at the edge for the meringue to spread.

Centre wells: make each round slightly lower in the middle than at the sides. The shallow dip gives the cream somewhere to sit when the pavlova is assembled.

Cooling without rushing

The long bake and oven rest are part of the method: bake for 1 hour at 135°C, then leave the rounds in the oven for a further hour. Keep the door closed during this cooling period.

The pavlovas need to be completely cool before adding whipped cream. Warm meringue can soften the topping and make the layers harder to stack.

Ganache and cream

Hot cream: bring it only to the point of scalding, without letting it bubble, then pour it over the chopped chocolate. Stir until smooth and leave it for 10 minutes to thicken.

Whipped cream: beat the cream, icing sugar and vanilla to stiff peaks once the meringue is cool. Stop when the peaks hold, so the cream stays smooth rather than becoming grainy.

Serving the finished pavlova

Stack the layers on a plate or cake stand, spreading a third of the cream over each of the first two rounds. Let the ganache run over the edges for the dripped finish described in the method.

The recipe does not specify an accompaniment. Serve it as a standalone dessert, or offer fresh berries alongside to bring a tart contrast to the rich chocolate and cream.

Recipe notes & tips

• Make sure the egg whites are at room temperature before whisking.
• Draw the circles on the underside of the parchment so the pencil marks do not touch the meringue.
• Fold the melted chocolate in gently to preserve as much air as possible.
• Wait until the pavlova layers are completely cool before whipping and adding the cream.
• Make the ganache while the rounds cool so it has time to thicken.
• Prepare the chocolate shavings in advance and keep them frozen until assembly.

Variations

• Add berries: serve fresh raspberries or strawberries alongside the chocolate layers.
• Use dark chocolate: choose a higher-cocoa bittersweet chocolate for a more intense flavour.
• Add coffee: stir a little espresso powder into the cocoa mixture for a mocha note.
• Change the topping: finish with grated chocolate instead of chocolate shavings.
• Make individual pavlovas: shape smaller rounds and adjust the baking time, checking for set edges.

Common mistakes to avoid

• Adding sugar too soon: wait until soft peaks form, then whisk until the meringue is glossy and firm.
• Overmixing the cocoa: stop as soon as the dry ingredients are combined to keep the meringue airy.
• Skipping the centre well: shape each round with a slight dip so the cream sits more securely.
• Taking the pavlova out early: leave it in the oven for the full extra hour of cooling.
• Adding cream to warm layers: cool the pavlovas completely before assembling.
• Boiling the cream: heat it until scalding but not bubbling before pouring it over the chocolate.

How to store

Keep leftover assembled pavlova covered in the refrigerator and eat within 1–2 days; the meringue will soften as it stands. Store unfilled meringue layers separately in an airtight container in a cool, dry place, and add the cream and ganache close to serving.

Frequently asked questions