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Chocolate Pavlova
August 08, 2010

If you're used to a traditional Pavolva, then this will disappoint--the chocolate does cause it to spread a little, so the result doesn't have the same height, and it has a bit more of a chewy texture than the classic take. But if you don't mind something a little different--and very chocolatey--then, this is perfect! To help minimize spreading, allow your chocolate to cool completely after melting, then lighten it a bit by folding a few spoonfulls of the egg-white mixture into the chocolate before folding the chocolate itself into the egg whites. I also cut the recipe in half and used 1/2 cup superfine baker's sugar and 3 packets of stevia instead of the original sugar measurement. I baked it for 1 hour at 275, let it cool completely, then cut it into wedges and served it in dessert-cups topped with Italian meringue (our replacement for whipped cream, since we don't eat dairy) and macerated berries. The results were gone in minutes. Thank you for the awesome recipe!

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