Chocolate Pavlova Cake With Berries
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  • 9 large egg whites
  • 11 tsp cream of tartar
  • 12 cups (400g) granulated sugar
  • 11/4 cup cocoa powder
  • 1 For Filling:
  • 12 cups heavy cream, chilled
  • 11 cup confectioner's sugar
  • 11 cup dark chocolate chips, melted
  • 18 oz cream cheese, softened
  • 11 tsp vanilla extract
  • 11/2 cup melted chocolate, for garnish
  • 14 cups fresh berriesPreheat the oven to 200F. Line two large baking sheets with parchment paper. On the back of the parchment paper, trace 3, 6-inch circles; two on one sheet and one on the other. Prepare a large pastry bag with a decorative star tip; I used Ateco tip #847.Place the egg whites and cream of tartar into a stand mixer bowl. Whisk on medium speed and gradually add in the 2 cups sugar. Once the sugar is added, continue whisking the egg whites on the highest speed for 7 to 10 minutes, until a thick and glossy meringue forms, forming stiff peaks. Add the cocoa powder and whisk again for about 30 seconds, just until it's incorporated.Transfer the meringue into the prepared pastry bag and pipe thick layers of meringue onto the parchment paper, using the traced circles as guides; start from the outside and work your way in. Pipe two layers of the meringue to make the layers thick. Pipe any remaining meringue as small dollops/kisses that can be used as garnish.Bake the meringue in the preheated oven for 3 to 3 1/2 hours, until the meringue is crispy. Avoid opening the door often as this will cause the meringue to crack. Once the layers are baked, leave them to cool in the oven overnight, or at least 4 to 6 hours; do not cool at room temperature as this will also cause them to crack. Layers need to be completely cooled before frosting. Prepare the whipped cream frosting. In a large mixing bowl, combine the heavy cream and confectioner's sugar. Whisk the two together on high speed for 3 to 4 minutes until stiff peaks form. In a separate bowl, beat together the melted dark chocolate, cocoa powder, cream cheese and vanilla extract. Mix for a few minutes until smooth. Add the chocolate mixture to the whipped cream and mix for 1 to 2 minutes, just until well combined and stiff peaks form. Transfer the filling into a pastry bag with a decorative star tip; I used Ateco #8FT. To assemble the cake, transfer the 1/2 cup melted chocolate into a plastic bag, cut off a tip and drizzle a bit of chocolate over each meringue layer. Pipe a generous amount of the chocolate filling along the edge of each layer and into the center. Fill each layer with fresh berries in the center and around the edges. Garnish the top with meringue kisses and more fruit. Keep cake refrigerated if not serving immediately; assemble up to 1 hour before serving.



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