Chocolate Pavlova (Gluten Free)
Smitten Kitchen
- 6 egg whites
- 1 1/2 c sugar
- 2 pinches sea salt
- 1 tsp white vinegar
- 1/4 c sifted cocoa powder
- 4 oz chopped bittersweet chocolate
Heat oven to 350. Line baking sheet with silpat. Beat the egg whites until satiny peaks form. Beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle the sea salt, cocoa, vinegar and chopped chocolate over the egg whites and gently fold in everything with a rubber spatula until just mixed. Spoon the meringue onto the silpat and spread to around a 9 inch circle.
Put the meringue in the oven and immediately turn the temperature down to 300 degrees. Bake between 60-90 minutes. When it's ready it should look crisp and dry on top, but when you a touch the middle you should feel the "promise of squidginess beneath your fingers." Turn the oven off, leave the door slightly ajar and let sit until completely cool. Then serve with barely sweet whipped cream and berries. Alternately, take out of the oven immediately and "scoop" pavlova into bowl and serve with ice cream as kind of a molten chocolate lava cake.
Serves 6