Ingredients
Chocolate Pavlova
- 300g sugar
- 8 egg whites (250g)
- pinch cream of tartar
- 3 tablespoons cocoa or raw cocao, sieved to remove lumps
- 1 teaspoon balsamic vinegar
- 1 teaspoon vanilla extract
- 50g dark chocolate 70%, or try lindt Dark chcoolate with coconut
- 500g Fresh Raspberries, or other seasonal fruit
- 500g double cream, or whip cream in the thermomix to place on top
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Heat Oven to 180 degrees.
Place chcolate into the TM & turbo about 2 - 3 times for 1 sec each time. Place to one side for later.
Clean the TM bowl & butterfly thouroughly by doing a vinegar wash 400g water tbs white vinegar & cook for 10 mins Varoma temperature speed 4. Dry the bowl & blade thoroughly & remove the butterfly.
Place sugar into the bowl & blitz for 10 secs speed 10. Place to one side.
Place room temperature egg whites & cream of tartar into the TM bowl & insert the butterfly whisk, leave the MC off. Set the timer for 10 mins 37 degrees speed 3.5. After 2 -3 mins the egg whites should be fluffing up start to add the sugar gradually spoon at a time until completely combined.
Add the balsamic vinegar, vanilla, cocoa & chocolate, while stiring on speed 3 for about 10 -20 secs until just combined.
Pour mixture onto a tray lined with baking paper into a round or rectangle shape.
Place tray into the oven & immediately turn down the temperature to 150 degrees & cook for about 1 hr. Turn oven off & open the door slightly & allow Pav to cool in the oven.
When ready to serve cover with cream & fresh raspberries & extra chocolate that has been turbed a couple of times. Also great to serve with raspberry coulis.
If you have cooked in a rectangle shape you may like to cut the pav in half & make a pav sandwhich as picture shows
Chocolate Pavlova
Tip
The original idea came form a Nigella Lawson recipe in her book Forever Summer - it has been a family favourite for many years!!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I realise it flops when you add the vinegar etc. but my grandchildren and everyone else love this and call it Nanas Brownie
This recipe did not work for me once I added the chocolate. I’ve made Nigella’s recipe many times and have never failed using traditional methods. Perhaps too much mixing.
Yes I did the vinegar wash. I didn't weigh the egg whites just used 8 egg whites, but the meringue was perfect before adding chocolate powders. I read the nigella recipe and it says to fold the chocolate in, so maybe it was over mixed. I have made normal pavlova a many times before with success. I will get it right eventually.
Help!!! I have had 2 attempts and after adding chocolate my meringue goes runny again. Shouldn't it still be forming peaks. Am I over mixing???? Any suggestions would be great.
I'm so sorry it didn't work for you both - just checking did you both do the vinegar wash? & were you using the TM31 or The Model 5? Did you weigh the egg whites? As some eggs whites weigh more than others.
Cooking from scratch www.arwensthermopics.com
It didn't work for me, as DKW said, it was all runny and wet. I've put it onto my silicone mat with a tray underneath and I'm hoping to be able to roll it up swiss roll style.
Unfortunatly this didnt work for me
Ive made the nigella recipe two times prior without thermo and its been perfect, however, this one was very wet and runny. It could just be me though! I still cooked it in a square tray, then made an Eton Mess with it, adding vanilla cream, raspberries and grated chocolate on top. Even though it didnt look great it was the star of the show in taste, was gooey and delicious! I know how delicious this cake is, so I might give it a go again. Thanking you for conversion.
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