Chilli Chocolate Pavlova
This crisp, chocolate pavlova with hints of chilli and a light, fluffy inside, is perfect served as a dessert after a BBQ, or any day of the year! It’s topped with lightly whipped cream and raspberries; it makes an attractive addition to any table when entertaining this summer.
Welcome to Australia week! I can’t believe it’s only two more weeks until I move onto the letter ‘b’! I’ll definitely be speaking more about how it’s been these past few months at a later date when we get to ‘b’, but now let’s focus on Australia!
I can surely say that I felt a tiny bit of pressure with this country because not only do I have friends that live over there, but also my Mum lived over there for quite a number of years (before moving to NZ) and my sister was born there! Of course, I love a challenge and so I wanted to make them proud and let this be one of my best bakes yet!
Naturally, when you think about Australian food, you might think kangaroo meat and all kinds of weird and wonderful things. However once you start digging, there’s plenty of dishes that you might not have even considered to be Australian, like this one; the pavlova. I asked for help from one of my friends from Le Cordon Bleu, who moved back to Perth in Australia after the course, to tell me what’s traditionally eaten day-to-day over there, so read on to find out what the ozzies down under are feeding themselves!
If you’re a regular, skip the next bit! If you’re new and are wondering what the hell i’m on about; basically I’m cooking a dish from every country in the world, just to mix things up a bit, and…
Why, you might ask?
I truly feel that each and every country has a culinary delight hiding within it. I don’t have the time and money to travel to every country right now, and even if I did, I’m really impatient!
Each food post will eventually be accompanied with a travel post, once I manage to visit the country! Do let me know if you’re a traveller and want to be involved! If the country of choice is best not travelled to then i’ll accompany it with something a bit different.
If you’re a brand and want to be involved then drop me an email so we can discuss how we can work together.
I’m not going to take full credit for this recipe as I was inspired by Nigella’s Chocolate Raspberry Pavlova. Although I have changed it slightly in terms of flavour and some of the technique, this was the base recipe for this bake.
The possibilities are endless when it comes to pavlova, from the flavouring of the actual meringue to the fruit used on top. I’m certainly going to be experimenting a lot more now that I’ve found such a good recipe to base mine on. What’s your favourite pavlova flavour combo you’ve eaten?
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What Australians Eat
As you know, during this series of A-Z cooking I like to find out what the citizens of the country like to eat, day in, day out. I asked my friend Kelly to help me with this one as she’s Australian, living in Perth. Here’s what she suggested would be an Australian’s day in food (of course these are the most popular food and I’m sure Australians eat a whole fusion of foods in their day, especially with it being such a multicultural country) –
- Smashed avocado on toast
- Vegemite on toast
- Meat pie
- Sausage rolls
- Fish and chips
- Barbecues (especially BBQ’d prawns and lamb)
- Kangaroo (I wasn’t wrong then!)
- Roast meat
- Barramundi (this is the aboriginal name for large-scaled fish)
Sweets & Snacks
- Lamingtons (coconut and chocolate cake bars)
- Tim Tams (Chocolate biscuits)
- Cherry ripe (chocolate bars)
- Macadamia nuts
Traditional Aboriginal Foods are –
- Wichetty grub
- Damper (type of soda bread)
Thanks Kelly for giving us an insight into Australian foods! I’d love to go to Australia one day. If you’ve been, let me know in the comments something Australian you ate and loved!
Things to consider before baking –
- You can use any chilli chocolate but in case you’d like to know, i used the Lindt Excellence Dark Chocolate – Chilli. It’s not too spicy; i’d say it’s my new fave chocolate flavour!
Chilli Chocolate Pavlova
Sweet, chocolate-y, creamy with hints of chilli - the perfect showstopper when entertaining.
What you will need
- 300g caster sugar
- 6 medium egg-whites
- 3 tbsp cocoa powder, sieved
- 1 tsp red wine vinegar
- 50g chilli dark chocolate, chopped
- 500ml double cream
- 250g raspberries
- 1 square of chocolate to grate
- 1Pre-heat oven to 160 fan/180/gas mark 4. Line a baking tray with baking parchment.
- 2In a large bowl, beat the egg whites until shiny and can hold their own shape. Gradually add the sugar whilst mixing until the meringue is completely stiff.
- 3Add the sieved cocoa powder, vinegar and the chopped chocolate. Carefully fold in. Don’t worry if there are streaks as it only adds to the effect once cooked. Do however make sure the powder is all mixed in.
- 4Pour the meringue into a rough circle on the baking tray, smoothing down the top and sides. Place in oven and then reduce temp to 130 fan/150/gas 2. Cook for 1 hour 15 mins. You’ll know it’s ready once the top and sides start to crisp and crack. The insides should also feel slightly squidgy when you press the top.
- 5Remove from oven and leave to cool completely. When ready to serve, move onto your desired plate/board. Whisk the double cream until soft and place on top. Decorate with the raspberries and grated chocolate.
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