Chocolate Pavlova

With Australia Day fast approaching, why not give this twist on a traditional Pavlova a whirl.  Nigella Lawson creatively combined our national food icon with the ultimate ingredient, chocolate.  Topped with mango, blueberries and fresh cream you will have to be quick to get your slice, it won't stay around for very long.

Ingredients

6 large egg whites
300g caster sugar
3 tablespoons of sieves cocoa powder (best quality you can get)
1 teaspoon balsamic vinegar
50g dark chocolate, finely chopped

Topping
Whipped cream and fruit of your choice

Method

Preheat oven to 180 degrees C
Line a baking tray with baking paper
Beat the egg whites until satiny peaks, then add sugar a spoonful at a time whilst continuously beating. Continue until all sugar is added and the meringue is stiff and shiny.  You should be able to tip the bowl upside down and no meringue falls out, then it is perfect.
Sprinkle over cocoa, vinegar and chopped chocolate and very gently fold until the cocoa is mixed through evenly.
Mound onto the baking paper and form a fat circle approx. 23cm/9 inches in diameter.
Place in the oven and immediately turn oven down to 150 degrees C, cook for 1 top 1 1/4 hours.
It is ready when the edges look crisp and the dry on top, but when you prod the centre there should be a hint of  "squidginess" beneath your fingers, to quote Nigella.
Turn oven off, leave Pavlova in the oven with the door ajar until cooled completely.

Transfer to cake plate and let your creative whim takeover, but layering on a generous amount of  whipped cream, assorted fruit and chocolate shavings.

Aussie Aussie Aussie

Mamma Marmalade