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Chocolate Pavlova Dessert |
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Preparation time:
10 minutes
Cooking time:
1.5 Hours
Serves:
10
Calories:
331
(per serving)
Fat:
9
g (per serving)
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Ingredients
6 large egg whites
350g/12oz caster sugar
1 tsp cornflour
1 tsp distilled vinegar
50g 2oz plain chocolate, grated
Pinch of salt
Filling:
100g /4oz plain chocolate
300ml/½ pint virtually fat-free fromage frais
Decoration:
175g /6oz plain chocolate
icing sugar to dust
Pre-heat the oven to 110C/225F/Gas Mark 3½. Put the egg whites into a clean grease-free bowl. Add a pinch of salt and whisk well until it forms stiff peaks
Adding just one tablespoon of sugar at a time, continue whisking well until you've used half the sugar. Mix together remaining sugar, cornflour and vinegar and fold into a meringue, then gently fold in grated chocolate.
Draw a 20cm (8") circle on a tray lined with baking parchment. Spread a third of the mixture onto the circle. Pipe a series of large swirls around the edge and another series of swirls on top to create a nest.
Bake for 1½ hours, or until crisp on the outside and soft in the centre. Cool, then remove the parchment. Up to one hour before serving, melt the chocolate, fold into the fromage frais and spoon into the pavlova.
To decorate, melt the chocolate and pour over a cool flat surface (preferably a marble slab) to create a thin layer. Leave for 5-10 minutes. When it's set, take a wallpaper stripper or flat spatula and press down firmly into the chocolate cake covering. Push along to create large chocolate ripples. Carefully arrange on top of the pavlova. Dust with icing sugar to serve.
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