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Triple Chocolate Raspberry Passover Pavlova
2023-03-28
https://www.metro.ca/userfiles/image/recipes/triple-chocolat-framboise-passover-12109.jpg
PT45M
PT1H15M
PT2H00M
Preheat the oven to 250 degrees F.Trace a 9-inch-diameter cake pan on parchment paper and then flip the paper over on a cookie sheet so you can use the circle as a guide of where to mound your meringue.Wipe down the bowl and whisk attachment of your stand mixer with vinegar. Beat the egg whites, salt and superfine sugar on high speed until stiff glossy peaks form, about 5 minutes.Sift the potato starch and cocoa powder into a small bowl and whisk together. Gently fold into the meringue gradually with a spatula until no streaks remain.Mound the meringue onto the parchment within the drawn circle, smoothing the sides and the top with a spatula.Bake for approx 70-75 minutes until it looks dry on top but has a little give in the centre when pressed gently. Turn off the oven and prop open the door slightly by wedging a wooden spoon at the top. Let it cool in the oven for an hour.While it cools, make the chocolate whipped cream. Sift the potato starch, sugar and cocoa powder in a bowl. Combine with whipping cream in the bowl of your stand mixer and whip until peaks form. Refrigerate until ready to assemble.To make ganache, microwave cream in a glass bowl at 30 second intervals until it starts to steam. Don’t let it boil over. Add in chopped chocolate and let it sit in the hot cream for 5 minutes. Whisk the cream and melted chocolate together until smooth.Use a vegetable peeler to make chocolate curls and dust with the Baker’s chocolate.To assemble, spread chocolate whipped cream over the meringue. Drizzle the ganache in a liberal layer and top with the raspberries and chocolate dust.*If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds.
10-12
Metro
0
0
0
0
Meringue:
6 large cold egg whites
pinch of salt
1 1/2 cup superfine sugar (see note)
3 tablespoons cocoa powder
2 teaspoons potato starch
Chocolate whipped cream:
2 cups heavy whipping cream
1/4 cup cocoa powder
1/3 cup superfine sugar
1 teaspoon potato starch
1 teaspoon vanilla extract
Chocolate ganache:
1/2 cup whipping cream
8 oz chopped bittersweet chocolate
To garnish:
2 cups of raspberries
1/4 oz semisweet Baker’s chocolate
Triple Chocolate Raspberry Passover Pavlova
10-12
Desserts
0:45
Preparation
1:15
COOKING
2:00
TOTAL TIME
Ingredients
-
Meringue:
-
6
large cold egg whites
-
pinch of salt
-
1 1/2 cup
superfine sugar (see note)
-
3 tablespoons
cocoa powder
-
2 teaspoons
potato starch
-
Chocolate whipped cream:
-
2 cups
heavy whipping cream
-
1/4 cup
cocoa powder
-
1/3 cup
superfine sugar
-
1 teaspoon
potato starch
-
1 teaspoon
vanilla extract
-
Chocolate ganache:
-
1/2 cup
whipping cream
-
8 oz
chopped bittersweet chocolate
-
To garnish:
-
2 cups
of raspberries
-
1/4 oz
semisweet Baker’s chocolate
Preparation
Preheat the oven to 250 degrees F.
Trace a 9-inch-diameter cake pan on parchment paper and then flip the paper over on a cookie sheet so you can use the circle as a guide of where to mound your meringue.
Wipe down the bowl and whisk attachment of your stand mixer with vinegar. Beat the egg whites, salt and superfine sugar on high speed until stiff glossy peaks form, about 5 minutes.
Sift the potato starch and cocoa powder into a small bowl and whisk together. Gently fold into the meringue gradually with a spatula until no streaks remain.
Mound the meringue onto the parchment within the drawn circle, smoothing the sides and the top with a spatula.
Bake for approx 70-75 minutes until it looks dry on top but has a little give in the centre when pressed gently. Turn off the oven and prop open the door slightly by wedging a wooden spoon at the top. Let it cool in the oven for an hour.
While it cools, make the chocolate whipped cream. Sift the potato starch, sugar and cocoa powder in a bowl. Combine with whipping cream in the bowl of your stand mixer and whip until peaks form. Refrigerate until ready to assemble.
To make ganache, microwave cream in a glass bowl at 30 second intervals until it starts to steam. Don’t let it boil over. Add in chopped chocolate and let it sit in the hot cream for 5 minutes. Whisk the cream and melted chocolate together until smooth.
Use a vegetable peeler to make chocolate curls and dust with the Baker’s chocolate.
To assemble, spread chocolate whipped cream over the meringue. Drizzle the ganache in a liberal layer and top with the raspberries and chocolate dust.
*If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
