Chocolate Brownie Raspberry Pavlova

Rich, creamy and ever so chocolately! This chewy pavlova tastes just like fudgey chocolate brownie encased in crispy, creamy meringue jeweled with fresh raspberries.

Indeed, I was a little unsure about trying out a recipe like this, and really didn't think it would be much of a success, however, Nigella proved me wrong again and it turned out to be a chewy triumph. I was amazed by the taste and would definitely make it again. I altered the recipe slightly, just to my taste but it's still Nigella's through and through. I originally found this recipe due to a spontaneous trip to Lotmead; Pick Your Own to gather some raspberries, but due to the rich crop we were also able to pick brilliant Runner Beans, fresh Corn on the Cob, and picked up some fresh Carrots for the rabbits :D If you would like the location or more information about Lotmead in Swindon go here; http://www.lotmead.co.uk/

In any case, lets crack on!

Ingredients;

• 6 Medium Egg Whites
• 300g Caster Sugar
• 3 tbsp Cocoa Powder, Sieved
• 1 tsp Balsamic Vinegar or Red Wine Vinegar
• 50g Dark Chocolate, finely chopped

For the Topping;

• 250ml Double Cream
• 250g Raspberries
• 3 tbsp Dark Chocolate, grated 

Nigella used double the cream shown, but I'm not one for overly creamy desserts, and found that 250g was plenty, of course it's personal preference so it's up to you ;)

Method;

Preheat the oven to Gas Mark 4 / 180'C / 350'F and line a baking tray using baking parchment. Beat the egg white, until the peaks are only just able to hold themselves but are still soft peaks then only a spoonful at a time, beat in the sugar. Be careful, it gets EVERYWHERE, and if that's on a recipe book, you'll never open those pages again. Believe me, I know :L. Keep adding until all the sugar is used and the mixture now has stiff peaks. Add the Cocoa, Vinegar, and Chopped Chocolate. Gently fold the mixture until everything is mixed in. Pile the mixture onto the baking tray in a large circle about 20-25cm across. Smooth over the top and place in the oven, then turn the temperature immediately  down to Gas Mark 2 / 150'C / 300' F and cook for about an hour and 10 mins. It should look crisp on top and in the center it should feel slightly squidgy. Open the oven door and switch it off, allowing the meringue to cool completely. 

Afterwards, whisk the cream until it's nice and thick, but don't go as far as to make it into butter, obviously. Transfer the Pavlova onto a large plate and pile the cream on top. Don't worry if it seems to have cracked in places, this is what should happen.  Add the fresh Raspberries onto and sprinkle the chocolate on top. Use a large spoon to grab yourself a chunk and Bon Appetit!

After  the egg-whites have been whisked and the sugar added

Sprinkling on the Cocoa powder

Gently fold in the ingredients, swirling the spoon around

The peaks should be quite stiff and hold by themselves

As Nigella says "mounding" on the mixture...

Mum was very adamant to show her new antique plate that she wanted the Pavlova on 

Smooth the surface down with a spoon

After cooking, the surface will looked cracked, this is what should happen, and you should be able to see some of the fudgyness inside

I whisked the cream in a jug, much less mess

You don't want the cream any thicker than this, or you'll have butter

Put dollops of the cream on top and smooth with a spoon then add the raspberries and chocolate

Enjoy, and Please Comment!!