Chocolate Pavlova

Instructions

1. Preheat oven to 275°F. Place parchment paper on two large baking sheets and draw three 8 inch circles (two circles on one sheet, one on the other). Set aside. Pour egg whites into a large bowl. Using a hand or stand mixer on high speed, whip the egg whites until soft peaks form. Pour in sugar, salt, and vanilla extract and whip on high speed until the mixture forms hard, shiny peaks. In a small bowl, mix together the cornstarch and cocoa powder. Add into the egg white bowl, mixing on medium speed until just combined. Next, using a spatula, gently fold in the melted bittersweet chocolate until incorporated. Scoop the meringue onto the centers of the three circles, using a spatula or the back of a spoon to smooth into a circular shape. Spread the meringue almost to the edges of the circles, leaving room to expand.* Last, create a small well in the center of the meringues, so the sides are slightly higher than the middle. Bake for 1 hour, then allow to cool in the oven for a second hour.

2. I used the Pioneer Woman’s method for making chocolate shavings and they came out great! I didn’t have crisco, so I substituted it for 1 tablespoon of butter and it worked like a charm. You can get the instructions on how to make shavings here! As she suggests, you can make yours ahead of time and keep them in your freezer until you’re ready to use them!