The Pavlova is a meringue-based cake, crunchy on the outside and creamy on the inside. Luisa, author of Cooking with my Carmela , proposes us to make it with a chocolate meringue base, with mascarpone filling and chocolate cream. To all this he also adds a touch of coffee and hazelnuts... Can you imagine a better combination?

This is one of the recipes that I had pending on my list, but I always left it for one thing or another; but since I have my new toy in my kitchen, my beautiful silver medallion Kitchen Aid , there is no meringue that can resist me!

So I got to work with a chocolate Pavlova . Keep in mind during the preparation and assembly that the grace of the plavova lies in getting a crunchy meringue on the outside (you will see that I insist on it during the preparation) and creamy on the inside (I suggest you do it with mascarpone and chocolate cream), finding its time the crocanti that we get with the hazelnuts.

You will see how delicious! I assure you that you will succeed if you prepare it for a dinner or lunch with friends. It is one of the sweetest desserts there is, if you like very sweet recipes, be sure to prepare it; includes a touch of coffee that goes great. But it is also pretty, so it will even decorate the table for a while while your guests delight in it.

KitchenAid Artisan robot and Kitchen Craft marble stand.

Ingredients

Chocolate meringue bases:

  • 6 egg whites
  • 270g of sugar
  • 3 tablespoons cocoa powder
  • 1 tablespoon corn starch
  • 1 teaspoon white vinegar

Mascarpone filling:

  • 250g of marscarpone
  • 2-3 tablespoons of sugar
  • 500ml whipping cream
  • 2 tablespoons of espresso coffee

Chocolate cream:

  • 70g of chopped chocolate
  • 100ml espresso coffee
  • 2 1/2 tablespoons cocoa

To decorate:

  • 50gr of chopped pecans or hazelnuts to decorate.

Preparation

Prepare the chocolate meringue bases:

  1. Preheat the oven to 175º. Draw two circles on two baking papers and turn them around, the diameter should be about 15cm. You will need two trays to place the meringue.
  2. With the help of a food processor or whisk, mount the egg whites until stiff. We have to put the bowl upside down so that it does not fall.
  3. Add the cocoa powder and the corn starch, sifted . Add the vinegar and mix until a homogeneous mass is obtained.
  4. Distribute the whites mounted in the circles that we have previously prepared. It will spread when honoring it, so try to make a mountain with the meringue so that it goes down as little as possible. Place the trays in the oven and bake at 125-130º for at least 1 hour 1/2. The edges should be crispy and the center soft. Once they are ready, leave them in the oven turned off and with the door open, until they cool down. We already have the bases ready!

Mascarpone filling:

  1. Beat the mascarpone with the sugar.
  2. Whip the cream separately
  3. Mix both things and add the espresso coffee at the end, mixing well until fully incorporated.

Chocolate cream:

  1. Mix all the ingredients in a saucepan and heat until melted, stirring constantly. Remove from the heat and let cool a bit.

Assembly of the cake:

  1. Being very careful not to break the bases, place a base on a pie or cake stand , spread half of the mascarpone cream on top. Add the chopped hazelnuts on top.
  2. Place the other base on top of the first one, spread the rest of the mascarpone cream, pour the chocolate cream and spread the rest of the chopped hazelnuts. It should be consumed the same day, but before that let it cool for an hour in the fridge.

I hope you like it.

Comments

Mar garra said:

En la primera parte del procedimiento no indica que el batido es claras + “azúcar”

Mar garra said:

En marineros parte del procedimiento no indica que el batido es claras + “azúcar”

MIREIA said:

Esto hay que probarlo!!! Tengo una duda..comparando esta pavlova con la normal que tenéis también en vuestro blog, veo que la proporción de claras y azúcar varía mucho!! se debe al cacao? Y otra cosa, con la de chocolate puedo hacer un “volcán” como con la otra? o lo de los dos pisos tiene su razón? Gracias!!!!!

Claudia said:

Me encanta, Amadeu! Gracias, un saludo!

amadeu said:

valora poner claras de huevo montadas en lugar de nata en el relleno. resultará mucho má ligero
por lo demás me parece una receta fascinante

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