Sunday Baking Club 02

Sunday is pretty much my favorite day of the week. I seem to either get a lot done or nothing at all – but am always totally okay with which way it goes. Also, being so busy with work and part-time Patisserie at Silwood and being at the Oranjezicht Farmers Market on Saturday’s with Simi it’ s one of the only days I have some spare hours. So, Sunday Baking Club with Ben is ALWAYS a good way to spend free-time!

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The previous Sunday Baking Club I showed Ben how to make Turkish simit, the foundation of my small sandwich business, Simi and one of my all-time favorite breads! Being a die-hard fan, we went for the all-time classic Pavlova with a chocolatey twist to it. Inspired by this recipe by Tanya Zouev, we modified it a bit to our liking.

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C H O C O L A T E   P A V L O V A

prep time | 20 minutes

baking time | 90 minutes

serves  | 20

 

Chocolate Meringue

8 egg whites
2 cups castor sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract

 

Filling

175ml whipping cream
1/2 grated dark chocolate
75g maraschino cherries
50g crushed walnuts

 

Method

Preheat oven to 220ºC. Place a sheet of baking paper on two large baking trays and draw 20cm circles.

Separate your eggs. Place the egg whites in your mixing bowl (save your yolks for custard or crème brûlée!). Whisk the whites till soft peaks form. Add the vanilla extract.

Next add the castor sugar to the whites a bit at at time. Mix till all is sugar is combined and you can no longer feel the sugar granules in the meringue mixture and the mixture has reached stiff peak stage. If you were to turn your bowl upside down the mixture should stay put – then you know it’s ready. Be careful of over whisking though!

Sift the cocoa powder into the meringue mixture and fold through carefully leaving streaks of cocoa. Shape the meringues into the two circles on the baking paper.

Place meringues into the oven and turn the temperature down to 120ºC. Bake for 90 minutes then turn the oven off, do not remove meringues until the oven is cool to ensure crunchy on the outside and chewy on the inside meringues. Once cooled completely, transfer meringues to your serving dish.

 

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For the filling

Whip the cream till soft peaks form. Spread most of the cream over the first meringue, leaving a little for the top. Sprinkle your chocolate, cherries and walnuts over the cream and sandwhich the two meringues together, adding a dollop or two of the reserved cream onto the top meringue. Finish off with a few cherries and lashings of grated dark chocolate and enjoy!

 

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With my Patisserie exams coming up I’m probably going to need a few extra Sunday Baking Club sessions to practice… Have to start planning the next one soon!

Nikki xx

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