Chocolate Pavlova with Raspberries
SERVINGS:
6
INGREDIENTS
4
egg whites
1 cup
sugar
3 tablespoons
unsweetened cocoa powder
1 tablespoon
cornstarch
1 teaspoon
white vinegar
1 teaspoon
pure vanilla extract
1 ounce
dark chocolate, preferably 70% cocoa
2 pints
raspberries
2 teaspoons
lemon juice
2 teaspoons
sugar
2 cups
heavy cream
Chocolate curls, for garnish
Pre-heat the oven to 350
°
F.
Finely chop or grate the dark chocolate.
Using the whip attachment of the hand mixer, beat the egg whites until fluffy.
Add the sugar one tablespoon at a time and continue to beat the egg whites
until they are glossy and stiff. Sift the cocoa powder and cornstarch over the
bowl of beaten egg whites. Add the vinegar, vanilla and chopped chocolate
and gently fold the ingredients into the egg whites.
Line a baking sheet with parchment paper and spread the egg white mixture
on top, creating a layer that is about 1-inch thick. Transfer the pan to the oven
and immediately lower the heat to 275ºF for 1 hour. When the meringue has
finished baking, let it sit in a turned off oven for at least an hour. Then remove
from the oven and let it cool completely on a wire rack.
While the meringue is cooling, macerate the raspberries by combining the
raspberries, lemon juice and sugar in a small bowl. Let the berries sit for at
least 20 minutes – long enough for the berries to release some liquid and
become syrupy.
When you are ready to serve, use the whip attachment on the hand mixer
to whip the heavy cream until soft peaks form. Dollop the whipped cream
on top of the chocolate pavlova and spread it around almost all the way to
the edge of the meringue. Spoon the raspberries on top and garnish with
chocolate curls made by peeling a chunk of chocolate with a vegetable
peeler, if desired.
Slice into wedges to serve.
1
2
DIRECTIONS
3
4
5
Oatmeal Chocolate Chunk
Cookies
MAKES:
2 dozen
INGREDIENTS
1 cup
unsalted butter, room temperature
½ cup
brown sugar
½ cup
granulated sugar
1
egg
1 teaspoon
vanilla
1 ½ cups
all-purpose flour
2 ½ cups
rolled oats
1 teaspoon
baking soda
¼ teaspoon
salt
1 ½ cups
chocolate chunks
Preheat oven to 350
°
F.
Combine the butter, brown sugar and white sugar in a bowl and use the
beater attachments on the hand mixer to cream the ingredients together
until they are light and fluffy. Add the egg and vanilla extract and combine.
In a separate bowl combine the flour, oats, baking soda and salt. Add the
dry ingredients to the wet ingredients and beat on low speed just until the
ingredients are combined. Fold in the chocolate chunks.
Drop heaping tablespoons of the cookie dough onto baking sheet, spacing
them 2-inches apart. Transfer the baking sheet to the center of the oven and
bake at 350
°
F for 8 to 10 minutes.
Let the cookies cool for a minute or two and then transfer them to a cooling
rack.
Store in an airtight container.
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2
DIRECTIONS
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4
6
7
5
13
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