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Black Forest Pavlova

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Black Forest Cake

Welcome to the Australian Pavlova Blog Hop event!

This event was born out of a discussion among myself and fellow food bloggers, The Hungry Australian, Dining With a Stud, 84th & 3rd and The Capers of the Kitchen Crusader, on Twitter one night as we, naturally, discussed food. Discussions soon turned to pavlova, and we all thought it would be a great idea to share our own take on pavlova recipes, and the Australian Pavlova Blog Hop was born.  This event aims to bring together food bloggers to share their amazing pavlova creations, and will hopefully inspire you to create your own pavlovas.

If you would like to learn more about the Great Australian Pavlova Blog Hop event, find out the difference between a pavlova and a meringue or what a blog hop is you can read more here.

Hopefully this event will be the first of many such events, which we are calling Sweet Adventures.  Starting with the Australian Pavlova, each month we aim to explore a new national dessert in a blog hop, just like this one.  If you would like to join the next Sweet Adventure please leave a comment below and we’ll provide you details on the next dessert and country we’ll be exploring.  Also, if you have suggestions for national desserts you would like to see us feature just leave a comment below detailing your ideas.

Black Forest Cake

Now, onto my Black Forest Pavlova. For my pavlova I wanted to do something a little different.  I’m not a big fan of cream, so I didn’t want to go down the traditional fruit and cream route.  I thought for some time about what to make, but when I found some beautiful dark cherries at the grocer one day I knew what I wanted to make – a Black Forest Pavlova!!  You might recall the Black Forest Cake I made for Halloween recently, which was a huge hit in our house, so I thought a Black Forest Pavlova would be equally delicious, and it was!!

Chocolate pavlova, chocolate cream and fresh cherries…let me tell you, this Black Forest Pavlova it’s a plate full of chocolate sugary deliciousness!  However, if it all seems like a bit too much chocolate for you then you might like to add a simple layer of whipped cream on top of the cherries, before adding the second pavlova on top.

I urge you to check out all of the delicious pavlova submissions below.  They are sure to have you salivating, and hopefully will inspire you to bake your own pavlova.  You will see from all of the submissions that the humble pavlova can in fact be an amazingly diverse dessert.

Do you like pavlova?  Tell me about your favourite pavlova.

Black Forest Cake

 

Pavlova Dessert

Black Forest Pavlova recipe
5 from 6 votes
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Black Forest Pavlova

Author Delicious Everyday

Ingredients

  • PAVLOVA:
  • 6 large egg whites
  • a pinch of salt
  • 285 g caster sugar
  • 2 tsp cornflour
  • 1 tsp white vinegar
  • 1/4 cup of cocoa sifted
  • 300 g of fresh cherries half pitted and cut in half
  • CHOCOLATE CREAM:
  • 150 g dark chocolate finely chopped
  • 3/4 cup double cream
  • 2 tsps of cherry liqueur

Instructions

  1. Preheat the oven to 120 degrees celsius (250 Fahrenheit).
  2. Line a large baking tray with baking paper and trace two 15cm circles, ensuring they are spaced far enough apart. Turn the baking paper over so you can see the circles.
  3. Use an electric mixer fitted with a whisk attachment and whisk egg whites and salt until soft peaks form.
  4. Gradually add sugar, 1 tablespoon at a time until meringue is thick and glossy and sugar dissolved. To test if the sugar is dissolved rub a little of the pavlova mixture between your fingers and if feels gritty continue to whisk until sugar dissolves and the mixture is smooth.
  5. Add cornflour and vinegar and whisk until just combined.
  6. Sift the cocoa over the mixture and carefully fold through with a rubber spatula.
  7. Spread the mixture onto the baking paper, and use a spatula to spread the mixture into the shape of the circles you traced earlier. Smooth the tops so that they will lay neatly on top of one another when assembled.
  8. Bake for 40 minutes, or until the pavlova is dry to touch. Turn off the oven and leave the oven door ajar and allow the pavlovas to cool completely before removing from the oven.
  9. To make the chocolate cream, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Heat until chocolate melts, stirring well to ensure the mixture is smooth.
  10. Remove from heat and set aside for 5 minutes to cool before stirring in the cherry liqueur. Place in the refrigerator for 30 minutes to chill. Remove from the refrigerator and use an electric beater to beat until thickened.
  11. To assemble the place one pavlova on a serving plate and top with 3/4 of the chocolate cream. Top with the pitted and halved cherries. Carefully place the other pavlova on top and top with the remainder of the chocolate cream and decorate with the remaining cherries.

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Comments

  1. growing up, my favorite dessert was a pavlova topped with a thin layer of whipped cream with berries and kiwi on top. I’ve never had a chocolate pavlova, but this is going on my list of recipes to try ASAP!

    Reply

  7. I’m not too much of a fan of pavlova (nor meringue), but chocolate pavlova is the one flavour which I’m okay with 😉 And this looks so chocolatey that I’m sure I’d like it too! Love the photos in this post too! 😉

    Reply

    • It’s funny you say you don’t like meringue or pavlova but you like chocolate pavlova, my stepson is exactly the same. A little bit of chocolate always helps things go down better 😀

      Reply

  9. This is such a good idea (both the Pavlova hop and your Black Forest version…amazing). I love the combination of dark chocolate and cherries and can imagine it tastes incredible. I love a simple pavlova too – with lots of whipped cream, fruit and crunchy meringue – and of course the best one I’ve ever eaten was in Australia 🙂

    Reply

  11. I ADORE pavlova and have made many variations but never a blackforest one! My fave would probably have to be the brown sugar pavlova with rum bananas or the equally delicious peaches and cream pavlova, but pretty much any pav will do 🙂

    Reply

  12. I really love the black forest idea and it looks gorgeous! I got some beautiful cherries in my fruit and veg delivery last week and wanted to incorporate them into my pav – this is a perfect way!

    Reply

  15. What a beautiful pav Jennifer!!! Its so perfect 🙂 Im not a cherry fan but this is def making me rethink that haha

    Reply

  18. These all look amazing, and I’m not even much of a fan of pavlova (I know, how very un-Australian of me!). I’d love to take part in a future challenge.

    Reply

  20. This has been my first blog hop and I have really enjoyed seeing all the lovely Pavlova creations, thank you for hosting it. I love the idea of a Black Forest Pavlova as I also love cherries! I always like when a Pavlova cracks as it really does add to its charm.

    Reply

  21. Your pavlova is just gorgeous!! Thanks so much for hosting – this was fun! I can’t wait to check out what everyone else has made. I think I’ll be on a serious Pavlova kick after this – it was so delicious and easy!

    Reply

    • Thanks for coming over to have a look at the entries Xiaolu 😀 I know you’ve been busy with exams. Hopefully you will be able to participate in the next event 🙂

      Reply

  27. Hi Jennifer, your version of the pav looks fabulous. All the entries look great in fact having checked a few. One of my blogging buddies suggested I join this blog hop and I think it’s a great idea, I’m not sure I’ll get a chance to join on the current Pavlova recipe, but I’ll see what I can do. It’s all a matter of blog time…

    Reply

  29. Exquisitely presented Pavlova! Mouth watering! Love the combination – black forest and pavlova! Thanks for organising this blog hop! Enjoying to see so many pavlovas!

    Reply

  30. I love cherry and chocolate and this looks absolutely more-ish. Glad someone else got on the ‘oh just a splash of alcohol’ bandwagon too – ha! Love that we all pulled it together in the end, thanks for hosting the first one 🙂

    Reply

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