Umutiti u čvrst sneg 6 belanaca sa prstohvatom soli. Kada je umućeno, dodati malo po malo 24 kašike šećera i nastaviti mućenje mikserom. Na kraju dodati 3 kašike brašna (ili 3 kašike kakao praha), 6 štangli otopljene čokolade (oko 60g) i lagano promešati varjačom. Masu izručiti u pleh prečnika 27cm, obložen papirom za pečenje. Peći par minuta u rerni zagrejanoj na 250 ⁰C, a posle smanjiti temperaturu na 170 ⁰C. Korica se brzo ispeče, pazite da se ne presuši! Treba proveriti čačkalicom da li je pečena (bocne se i ako izvadite čistu čačkalicu znači da je pečeno). Kada se korica dobro ohladi, grubo je nafilovati sa 3 umućene slatke pavlake (750ml).
Opciono, fil može da se "pojača" sa 250g umućenog maskarpone sira koji se pomeša sa 500ml umućene slatke pavlake.
Neposredno pred služenje odozgo obilno poređati oprano i osušeno sveže sezonsko bobičasto voće: maline, jagode, ribizle, kupine, borovnice... i preko voća narendati čokoladu. Pavlova je odlična ma koje bobičasto voće da se upotrebi (ili kombinacija nekoliko vrsta). Ne štedite voće, treba da ga bude baš dosta, da se napravi brdašce.
Čokoladna Pavlova je desert koji se brzo sprema, a toliko je ukusna da se brzo i pojede. Napravite odmah dve!
Sastojci: 6 belanaca, 24 kašike šećera, 3 kašike brašna (ili 3 kašike kakao praha), 6 štangli čokolade (60g), 750ml slatke pavlake, oko 500g bobičastog crvenog voća (jagode, maline, kupine, borovnice, ribizle...).
Chocolate Pavlova
Chocolate Pavlova - simple, irresistible, refreshing! A gentle combination of chocolate meringue that is crunchy on the outside and soft on the inside, whipped cream, with the freshness of fruit.
Beat 6 egg whites with a pinch of salt until soft peaks form. Then add 24 tablespoons of sugar (one at a time) while mixing. Finally add 3 tablespoons of flour (or 3 tablespoons of cocoa powder), 6 bars of melted dark chocolate (about 60g) and fold gently with a spatula. Transfer the meringue into a 27cm round baking tray lined with parchment paper. Bake for a few minutes in an oven preheated to 250 ⁰C, and then reduce the temperature to 170 ⁰C. The crust is quickly baked, so be careful not to overbake! Check with a toothpick if it is done (insert the toothpick, if it comes out clean - it is baked). When the meringue is completely cooled, top it with 750ml whipped heavy cream.
Optionally, the filling can be improved by adding 250g of whipped mascarpone cheese to the 500ml of whipped heavy cream, and fold it lightly with spatula.
Just before serving, scatter generously with fresh seasonal berries: raspberries, strawberries, currants, blackberries, blueberries... and grate some dark chocolate over the fruit. Pavlova is a great dessert no matter which fruit is used (or combination of several varieties). Just be generous, make a "fruit mountain" on the top of the cream.
Chocolate Pavlova is quickly made, it is so delicious that it disappears from the plate in a minute. So, it is good idea to make two!
Ingredients: 6 egg whites, 24 tablespoons of sugar, 3 tablespoons of flour (or 3 tablespoons of cocoa powder), 6 bars of chocolate (60g), 750ml of heavy whipping cream, about 500g of fresh berries (strawberries, raspberries, blackberries, blueberries, currants...).
