The Daring Bakers’ challenge for June was chocolate pavlova. We decided to go a little off track this month and make a dish using chocolate and meringue, but – let’s be honest – this really isn’t a pavlova at all! This chocolate-coffee-meringue cake was made by my grandma throughout my childhood and it starred in a few birthday parties during my formative years. The recipe is originally from a school fundraising cookbook, potentially from the 1960s (though I would have to double check that). It’s a real nostalgia dish for me. Somehow my grandma’s version usually turns out twice as high; but we tried our best!
Ingredients
6 egg whites
12 oz (340g) caster sugar
2 level dessert spoons of ground instant coffee
6 oz (170g) dark chocolate
600mL cream
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Preheat the oven to 120°C.
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Prepare the baking trays: trace 3 circles on baking paper that are nine inches each in diameter. You can use a nine inch dessert plate to create the circles. Place the baking paper on baking trays and stick them down with some canola spray or meringue mixture.
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Whip the egg whites until firm. Be sure that the bowl and beaters are clean and dry because any contamination will prevent whipping.
- Add the sugar gradually, ensuring that the grains dissolve as much as possible. Continue to mix, but be careful not to overmix.
- Grind the instant coffee into a powder if it isn’t already fine. Add the coffee to the egg whites as they are nearing stiff peaks.
- Divide the mixture evenly onto the three circles.
- Try to make the circles equal in size and as flat as possible.
- Put the meringe circles in the oven for 2 and a half hours until they are very crisp but not burnt. Let them cool out of the oven.
- For the cream filling, whip the cream.
- Melt the chocolate in a double boiler or microwave. Ensure that it doesn’t get too hot and burn. Cool the melted chocolate a little and then mix with the whipped cream.
- Then, construct the cake. Spread the chocolate cream over the top of the meringue circles. Place one on top of the other to create the cake.
- Finally, spread the cream over the sides of the cake and cover up any messiness. Place the cake in the fridge overnight to ‘combine’. To serve, grate chocolate over the top.
The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard
I have this glorious picture in my head right now of simply picking up one of those meringue rounds and nibbling on it, mouse-with-cheese-style, forever and ever amen. Glorious! (And yes, the entire confection/cake looks marvellous too, but I’m kinda stuck on the coffee meringue
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Your layered pavlova (or meringue) looks great! Nice job on the challenge!
I really do like your version of this month’s challenge. Must make for a wonderful cake. Must try this sometime.
That pavlova cake is truly inspired! Absolutely amazing job on the challenge!
What a great transformation from the norm! cheers
I love your adaption of the Challenge! It looks delicious!
What a neat take on the challenge! I love it and will definitely have to give it a try!
Your meringue cake looks so good and it is great that it is based on your dad’s version, wonderful result. Cheers from Audax in Sydney Australia.
WOW!!!!! the coffee with chocolate would have tasted so awesome…
ure pav looks lovely…..
cheers,
The Variable, Crazy Over Desserts – Nachiketa
Catch me on facebook @ Crazy Over Desserts
Your pavlova cake looks great! And it looks tall enough to me. =)
Love your creation! Coffee and chocolate…OMG… love that!