Gluten free and so easy to make chocolate pavlova cake for special occasions and birthdays – crunchy yet soft and gooey on the inside coconut pavlova filled with chocolate cream and chocolate sauce. So good!
Photo: Shiran Carmel | Styling: Orit Etzion
Coconut and Chocolate Pavlova
For coconut pavlova:
- 3 large egg whites
- Pinch of salt
- 250 grams (1 1/4 cups) sugar
- 1/2 tsp. vanilla extract
- 20 grams (2 tbsp.) cornstarch
- 2 tbsp. shredded coconut
- 1 tsp. lemon juice
For chocolate cream filling:
- 200 grams dark chocolate
- 250 ml. (1 cup) heavy cream
- 125 ml. (1/2 cup) cold heavy cream
For chocolate sauce:
- 150 grams dark chocolate
- 125 ml. (1/2 cup) heavy cream
Decoration:
- Grated dark chocolate
- Pavlova: preheat oven to 160c degrees.
- In a bowl of a mixer with a whipping-attachment whip egg whites and salt on high speed until pale foam begins to form.
- Gradually add in the sugar and continue whipping at high speed for about 10 minutes at least.
- Towards the end of the whipping add vanilla extract.
- Sift in cornstarch and add grated coconut and lemon juice. Gently fold into the meringue until mixture is smooth.
- Transfers the mixture onto an oven pan lined with baking paper and form a Pavlova shape using a spatula. Make sure you make a hole in the center for the filling.
- Bake the Pavlova for 5 minutes, and then lower the temperature to 100c degrees. Bake for about 90 minutes until dry.
- Cool completely at room temperature before filling and decoration.
- Chocolate cream: chop the chocolate and put in a bowl.
- Heat 250 ml of cream to a simmer.
- Pour the hot cream over the chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
- Cool the ganache completely in the refrigerator for about 2-3 hours.
- Transfer the ganache to a bowl of a mixer with whipping-attachment, add in another 125 ml of cream and whip at high speed until creamy and stable.
- Chocolate sauce: chop the dark chocolate and put in a bowl.
- Add cream and melt in the microwave or over double-boiler. Stir until the mixture is uniform and shiny. Cool for about 30 minutes at room temperature, until the sauce thickens slightly.
- Place the Pavlova on a serving plate.
- Fill the center with chocolate cream and flatten the top.
- Gently pour over the chocolate sauce on the margins and the center, and let it drizzle a little on the sides.
- Garnish with grated chocolate and serve.
- This chocolate pavlova is at its best on the day of preparation.
- Nondairy version: use coconut cream (at least 17% fat) instead of heavy cream.