Gluten free and so easy to make chocolate pavlova cake for special occasions and birthdays – crunchy yet soft and gooey on the inside coconut pavlova filled with chocolate cream and chocolate sauce. So good!
Coconut and Chocolate Pavlova
Servings 22 cm round chocolate pavlova
For coconut pavlova:
- 3 large egg whites
- Pinch of salt
- 250 grams (1 1/4 cups) sugar
- 1/2 tsp. vanilla extract
- 20 grams (2 tbsp.) cornstarch
- 2 tbsp. shredded coconut
- 1 tsp. lemon juice
For chocolate cream filling:
- 200 grams dark chocolate
- 250 ml. (1 cup) heavy cream
- 125 ml. (1/2 cup) cold heavy cream
For chocolate sauce:
- 150 grams dark chocolate
- 125 ml. (1/2 cup) heavy cream
- Grated dark chocolate
Pavlova: preheat oven to 160c degrees.
In a bowl of a mixer with a whipping-attachment whip egg whites and salt on high speed until pale foam begins to form.
Gradually add in the sugar and continue whipping at high speed for about 10 minutes at least.
Towards the end of the whipping add vanilla extract.
Sift in cornstarch and add grated coconut and lemon juice. Gently fold into the meringue until mixture is smooth.
Transfers the mixture onto an oven pan lined with baking paper and form a Pavlova shape using a spatula. Make sure you make a hole in the center for the filling.
Bake the Pavlova for 5 minutes, and then lower the temperature to 100c degrees. Bake for about 90 minutes until dry.
Cool completely at room temperature before filling and decoration.
Chocolate cream: chop the chocolate and put in a bowl.
Heat 250 ml of cream to a simmer.
Pour the hot cream over the chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
Cool the ganache completely in the refrigerator for about 2-3 hours.
Transfer the ganache to a bowl of a mixer with whipping-attachment, add in another 125 ml of cream and whip at high speed until creamy and stable.
Chocolate sauce: chop the dark chocolate and put in a bowl.
Add cream and melt in the microwave or over double-boiler. Stir until the mixture is uniform and shiny. Cool for about 30 minutes at room temperature, until the sauce thickens slightly.
Place the Pavlova on a serving plate.
Fill the center with chocolate cream and flatten the top.
Gently pour over the chocolate sauce on the margins and the center, and let it drizzle a little on the sides.
Garnish with grated chocolate and serve.
- This chocolate pavlova is at its best on the day of preparation.
- Nondairy version: use coconut cream (at least 17% fat) instead of heavy cream.