Chocolate pavlova with maltesers

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I made this wonderful cake for the office just before Easter (hence the chocolate eggs on top) and it became everyone’s new favourite cake! Initially I was using a recipe from Swedish pastry chef Roy Fares but as I didn’t have all the ingredients I only used his recipe for the meringue and ended up trying pastry food blogger extraordinaire Linda Lomelino’s recipe for the filling and chocolate sauce (although slightly adapted) – and the combination was amazing! I’m still really keen to try their respective versions of chocolate pavlova but this mishmash of recipes worked really well!

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I also made this lovely rhubarb cake, served with store-bought (but fresh) custard.

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And these wonderful oat and raisin cookies. But the piece de resistance was definitely the pavlova!

Chocolate pavlova with maltesers and chocolate eggs, serves 8-10

Adapted from Roy Fares’s and Linda Lomelinos’s respective recipes.

Meringue:

75 g dark chocolate

140 g egg whites (4 egg whites) 

220 g caster sugar 

8 g / 1 tbsp corn flour 

4 g  / 1 tsp white wine vinegar  

Filling:

250 g cream cheese

2-3 tbsp caster sugar

5 dl whipping cream

Chocolate sauce:

60 g caster sugar 

3 tbsp cocoa

100 ml water

1-2 tbsp cream

Decoration:

1 bag maltesers

1 bag chocolate eggs

Chop the chocolate and place in a bowl, melt either over boiling water or in the microwave. Pre-heat oven to 150C. 

Beat the egg whites until foamy and add the sugar bit by it while beating until stiff and glossy. Add the corn flour and vinegar and mix carefully with a spatula. Drizzle with the melted chocolate and create a marbled effect by folding the mixture 2-3 times with a spatula. T

Divide the meringue between two baking parchment covered baking trays, shaping round discs, approx 20 cm in diameter. 

Bake in the middle of the oven for 60 minutes. Turn the oven off and leave the meringue in the oven while its cooling. Let the meringue discs cool completely. 

Mix sugar, cocoa and water in a saucepan. Bring to the boil. Add the cream and let the mixture simmer for 3-5 minutes. Leave to cool completely. 

Beat cream cheese and sugar in a mixing bowl. Add the cream and beat until thick and fluffy (but don’t over-beat it). Spread out the cream in between the meringue discs and on top of the cake. Drizzle with chocolate sauce and decorate with maltesers and chocolate eggs. 

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