My chocolate pavlova recipe has a crackly cocoa meringue shell and a marshmallowy center, piled with chocolate whipped cream ~ it’s an elegant, make-ahead showstopper that happens to be gluten free.
Oh my. Now this is what I call a spectacular dessert. Pavlova’s have never been a mainstream dessert in the US (it’s an Australian/New Zealand-ish thing) but once you try this easy meringue based treat it may become your go to dessert recipe for entertaining. And my chocolate pavlova recipe? It tops them all!
- It’s a wonderful contrast in textures between the crisp meringue shell, the fudgy interior, and the cool creamy cocoa whipped cream.
- It ‘reads’ as light and airy even though it’s obviously rich and luxurious. Really special.
- Chocolate pavlova is naturally gluten free and can easily be made dairy free.
chocolate pavlova ingredient notes
My chocolate pavlova recipe is an easy gluten free chocolate dessert for special occasions.
- egg whites
- 4 large egg whites makes a pavlova that serves 6. Room temperature whites whip up better.
- sugar
- if you happen to have superfine baking sugar that’s ideal because it dissolves into the egg whites more easily.
- salt
- unsweetened cocoa powder
- gives the chocolate meringue a rich flavor without weighing it down, and flavors the whipped cream as well.
- cream
- chocolate shavings
chocolate pavlova recipe rules
Try to have your egg whites at room temperature. This will help them whip up to their fullest potential. But eggs separate best when they’re cold, so separate them straight from the fridge, and then let the whites sit a bit to come up to temp.
It really helps to user a stand mixer when making meringue (use the balloon whisk attachment.) It can take 8-10 minutes of vigorous whipping to get the egg whites to stiff peaks.
Low and slow: meringue needs to be baked low and slow to achieve its signature crisp exterior and marshmallow-like center. Bake the pavlova at a low temperature (around 250F). This allows the meringue to dry out slowly and develop a crisp exterior with a marshmallow-like center.
Assemble your chocolate pavlova with whipped cream and toppings just before serving. The meringue can soften if left assembled for too long ~ and you don’t want to lose that texture!
Need to make it ahead? No worries, just make the meringue and leave at room temperature. Whip your cream and refrigerate. Then assemble when ready.
what’s the deal with the cracks in my pavlova?
“Experts” love to give you all their tips for how to avoid cracks in your pavlova. But cracks are part of the pavlova experience, so embrace them! I think they’re beautiful, and they give you a tantalizing glimpse into the soft squidgy interior of your dessert. The cracks are especially nice in a chocolate pavlova because while the outside is quite pale, the inside is dark and fudgy.
chocolate pavlova variations
Pavlovas are naturally gluten free and dairy free and this makes them a great choice for so many alternative diets. I love their versatility. I make a mixed berry pavlova with summer berries, my almond pavlova with a gorgeous stash of champagne currants.
Mini pavlovas are fun ~ set out a pavlova bar and let everyone top their own!
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Chocolate Pavlova
Equipment
- stand mixer with whisk attachment
Ingredients
- 4 large egg whites, at room temperature
- pinch of salt
- 1 tsp pure vanilla extract
- 1 cup sugar, use super fine or baker's sugar if possible.
- 2 Tbsp Dutch-process unsweetened cocoa powder
- 2 tsp cornstarch
- 1/2 tsp lemon juice or vinegar
chocolate whipped cream
- 1 cup heavy cream, cold
- 2 Tbsp cocoa powder, sifted
- 2 Tbsp powdered sugar
- ½ tsp vanilla
- pinch of salt
Instructions
- Preheat the oven to 250F. Prep a baking sheet with parchment paper.
- Whisk the 1 cup sugar and sifted 2 Tbsp Dutch-process unsweetened cocoa powder together in a small bowl and set aside.
- Beat the 4 large egg whites, at room temperature and a pinch of salt in a clean, dry mixing bowl using a stand mixer or hand mixer. Start on medium speed until foamy, then increase to high speed.
- When soft peaks form, add the 1 tsp pure vanilla extract. Begin adding the sugar/cocoa mixture 1 tablespoon at a time, while the mixer is mixing. This helps the sugar dissolve and gives you a glossy finish. Beat in the 2 tsp cornstarch and the 1/2 tsp lemon juice or vinegar.
- Continue beating until the meringue is thick, glossy, and holds stiff peaks.
- Use a spoon or piping bag to dollop or pipe the meringue onto your baking sheet into an 8" circle.
- Bake for 75–90 minutes ~ don’t rush it. You want the outside set and dry, but the center should still feel pillowy if you very gently press the side.
- Turn the oven off, crack the door open, and let it sit 1–2 hours until fully cooled.
- To make the chocolate whipped cream, whip everything to soft-medium peaks so it's pillowy, not stiff.
- Top the cooled pavlova with a generous layer of whipped cream. Garnish with chocolate curls if desired.
Nutrition
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