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Chocolate Nutella Pavlova

I confess.  I eat Peanut Butter Nutella by the spoonful (OK fine, PB too).  This is a common thing right?! I’m not alone…?  Ok well, if you do eat Nutella by the spoonful, eating this pavlova a socially acceptable alternative.  A crisp yet chewy meringue mixed with Nutella, whipping cream, chocolate, and berries (if you so choose) is a perfect summery dessert. 

“Summery dessert” is the reason why I made it this past weekend for one of my girlfriends birthday’s (it’s also her favourite).  I’m not sure why but every year I associate her birthday with the beginning of summer.  She usually does some wonderfully summer-based activity for her birthday and from since I can remember (were talking back to being a ten year old) her birthday has constantly been a beautiful sunny day (sorry girl, I’m knocking on wood now!).   This year her birthday was spent traveling over the boarder to Birch Bay, playing lots of outdoor games, hanging out at the beach, and eating delicious food together.  It was an awesome weekend spent with close friends. 

The pavlova traveled over the boarder as well (hence it being pictured sans berries) and had an atheistically tough time.  At least it was still delicious. I would still recommend making it where you are going to eat it.

Chocolate Nutella Pavlova
Serves 10
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
  1. 14 large egg whites
  2. 600 grams superfine sugar
  3. 6 tablespoons cocoa powder (sifted)
  4. 2 teaspoons balsamic vinegar
  5. 500 grams finely chopped dark chocolate (plus more to sprinkle on top)
  6. 2 cups heavy cream
  7. 2 tablespoons vanilla
  8. 3 tablespoons granulated sugar
  9. 1/4 cup nutella
  10. A handfull of berries (strawberries, raspberries, blackberries) (optional)
  1. Preheat oven to 350ºF.
  2. Using a mixer, beat egg whites on medium-high until a smooth consistency is reached.
  3. With the mixer still on medium-high, add in superfine sugar one tablespoon at a time.
  4. Beat the egg whites and sugar until stiff peaks form.
  5. Fold in cocoa powder, balsamic vinegar, and dark chocolate.
  6. Line two baking sheets with parchment paper. Trace a circular (9 inch diameter) cake pan on the parchment paper.
  7. Flip the parchment paper over (you should still be able to see your outline) and evenly spread the egg mixture between the two pans while keeping it within the shape of the traced circle.
  8. Place the baking sheets in the oven and turn down the oven to 300ºF. Bake for approximately 45 minutes to 1 hour (until the sides are crispy and the top is hard). Let cool once complete.
  9. After your mixing bowl has been cleaned, beat heavy cream, vanilla, and granulated sugar until the texture of whipping cream has been achieved.
  10. Once your meringues have cooled, place one disk on your desired serving dish.
  11. Cover the top of the bottom half with half of the whipping cream and place the second disk on top. Cover the second disk with whipping cream, nutella, chopped chocolate, and berries (if using).
  12. Serve immediately.
Adapted from Nigella
Adapted from Nigella
Samantha Potter

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