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This chocolate pavlova with nuts is a dense (and rich) twist on the classic pavlova. Instead of fruit, you use melted dark chocolate, whipped cream, and toasted nuts. The fun part: before baking, you swirl melted chocolate through the meringue to create a gorgeous marbled effect. The result is impressive, decadent, and perfect for the colder months.
Simone’s Tip
Making pavlova is not a task you quickly squeeze into a busy day. For the best result, give yourself plenty of time – it needs several hours. The upside is that you can easily make the pavlova base (without toppings) a day ahead. Store it somewhere dry (an oven that’s turned off is ideal) and add the toppings the next day.
Recipe Ingredients
The base ingredients for a pavlova are always the same:
- Egg whites – make sure there is absolutely no yolk mixed in. In theory, you could use bottled egg whites, but I have never successfully made a proper pavlova with them, so I always stick to regular eggs.
- Cornstarch – I add a little cornstarch and lemon juice to help stabilize the meringue. You can substitute the lemon juice with a splash of vinegar.
- Sugar – I use fine granulated sugar for the pavlova base.
- Chocolate – some melted chocolate gets swirled into the meringue before baking; the rest goes on top as a ganache.
- Nuts – completely optional and easy to omit if you prefer.
How to Make Chocolate Pavlova
Step 1: Beat the egg whites
Start by beating the egg whites until they foam and thicken. Halfway through, add the cornstarch, vinegar, and sugar, and continue beating until stiff, glossy peaks form.
Step 2: Melt the chocolate
Melt the chocolate and let it cool slightly. Spread the whipped egg whites onto a lined baking sheet and drizzle with some melted chocolate. Using a spoon or fork, gently swirl it through the meringue to create a marble effect — don’t overmix.
Step 3: Bake the pavlova
Place the pavlova in the oven and bake for about 2 hours. Let it cool completely in the oven. At this point you can store it until you’re ready to serve.
Step 4: Decorate
When you’re ready to serve, whip the cream and make the ganache. Toast the nuts (if using) and decorate the pavlova.
FAQ Chocolate Pavlova
Yes. You can sift unsweetened cocoa powder into the meringue mixture to make a chocolate pavlova. This recipe uses melted chocolate for a marbled effect, but both methods work. With cocoa, the pavlova will bake up evenly brown.
Pavlovas are naturally fragile. Collapsing or cracking can happen due to excess moisture (for example, if you add fruit), cooling too quickly, or underbaking. It also often cracks when you add heavy toppings. That’s why you should always place the pavlova on the serving platter before adding toppings.
You can’t completely avoid it, but these tips help:
- Don’t spread the meringue too thin before baking
- Let it cool in the oven with the door slightly open
- Place it on the serving platter before you add the decorations
Yes. You can make the pavlova base 1-2 days ahead and store it in a dry environment at room temperature. Add the toppings (whipped cream, ganache, nuts) right before serving.
Once filled, it’s best enjoyed within 2-4 hours. It can be refrigerated for up to 1 day, but it will soften due to the moisture in the cream.
A small amount of acid stabilizes the meringue, helping it achieve more volume and reducing the chance of collapse.
Chocolate Pavlova
Ingredients
Pavlova Base:
- 4 egg whites
- 15 grams cornstarch
- 2 tsp lemon juice
- pinch of salt
- 150 grams sugar
- 75 grams dark chocolate
Ganache:
- 150 ml heavy cream
- 150 grams dark chocolate
Topping:
- 250 ml heavy cream
- 3 tbsp sugar
- toasted mixed nuts
Instructions
- Preheat the oven to 210°F / 100°C (top and bottom heat). Separate the eggs and beat the egg whites in a clean, grease-free bowl. Halfway through, add the cornstarch (sifted), lemon juice, salt, and sugar, and continue beating until stiff peaks form.
- Scoop the meringue onto a baking sheet lined with parchment paper and shape it using a spatula or spoon. A round shape is easiest. Don’t spread it too thin — smooth it out or create peaks, whichever look you prefer.
- Melt the chocolate in a heatproof bowl over simmering water (double boiler), let it cool slightly, and gently fold it through the meringue for a marbled effect. Stop as soon as you see streaks; you don’t want a completely brown mixture.
- Place the pavlova in the oven and bake for about 2 to 2.5 hours. The outside should feel dry and slightly crisp.
- Turn the oven off and let the pavlova cool completely inside the oven with the door propped open (use a wooden spoon). Carefully remove it from the baking sheet.
- To make the ganache, heat the heavy cream in a small saucepan until just below boiling. Pour over the chopped chocolate and stir until smooth. Let cool.
- When ready to serve, whip the heavy cream with sugar. Spoon generous dollops on top of the pavlova and sprinkle with chopped nuts (hazelnuts, walnuts, pecans, pistachios). Finish with a drizzle of ganache — a small piping bag works best, but a spoon also does the job.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
