Anca, our Director of Human Resources, brought this fabulous chocolate version to the office and we just had to get the recipe from her!

Here’s what you’ll need:

Ingredients:

120 g dark (70%) chocolate (4.2oz)

¾ cup egg whites (approximately 6 large eggs), room temp

1 ½ cups caster sugar (300g / 10.5oz) 

3 teaspoons cornstarch

1 ½ teaspoons cream of tartar 

1 cup heavy cream

2 cups mixed fresh fruit 

Preparation:

Place the chocolate in a microwave-safe bowl and melt in the microwave in 30 second bursts, stirring well between each, until only just melted. Set aside to cool a little.

Preheat the oven to 245°F.  Trace the outline of a cake pan with a pencil onto a sheet of parchment paper. Place another sheet on top and set aside.

In a stand mixer with the whisk attachment (or using a handheld beater), beat the egg whites on low-medium to soft peak stage, about 5 minutes.

Sift the cornstarch and cream of tartar into the egg whites and whisk for a few seconds, just long enough to incorporate them.

Add the sugar one tablespoon at a time, within 20-second intervals. Once all the sugar has been added, increase the speed to medium-high and continue to whisk until the egg whites are thick and glossy and  you have stiff peaks.

Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it’s still grainy, keep beating until smooth.

Pour the cooled, melted chocolate evenly over the mixture and fold through carefully only once. The chocolate will swirl more as you shape the pavlova.

Take the sheet of baking paper with the circle on it and dot little bits of meringue under the corners before pressing it down onto a baking tray. Do the same with the second sheet and place it on top.

Use a spatula to spoon the mixture onto the prepared baking tray and gently form it into the shape of a circle using the drawn line as a guide. Then, make small sweeps from the bottom to the top all the way around before leveling the top.

Place in the oven and bake for 1 ½ hours. Then, turn the heat off and leave the pavlova in the oven, undisturbed, for at least 2 hours. Take out of the oven and let cool before topping with whipped cream and fresh fruit.

Serve slices like you would a regular cake and enjoy! Have never made meringue? No sweat! This recipe is easier than you may think and will make you a stiff peak master in no time. Happy Mother’s Day! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.