Double Layer Chocolate Hazelnut Pavlova
 
Prep time
Cook time
Total time
 
This is a decadent, beautiful dessert fit for the finest table.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Pavlova
  • 6 egg whites
  • 12 oz (175 grams) castor or superfine sugar
Chocolate Whipped Cream
  • 16 oz (500 ml) whipping cream
  • 5 squirts chocolate syrup (Hersheys works fine)
Hazelnuts
  • ¼ cup hazelnuts
Instructions
Pavlova
  1. Pre-heat the oven to 300°F or 150°C
  2. Prepare two baking sheets with baking paper and on the bottom side of the paper trace a circle the size of the cake you want to make. I trace a salad plate because it fits exactly into my serving plate. You'll know what size you want.
  3. Measure out the sugar
  4. Place the egg whites in a large clean mixing bowl with whisk attachment (or regular mixer beaters or wire whisk)
  5. Whisk until soft peaks form but don't over beat. You want them firm but not dry.
  6. Keep beating and add the sugar just a little at a time. The goal is to incorporate the sugar so that it dissolves into the egg whites.
  7. Keep beating until you can rub a bit of the mixture between your fingers and it doesn't feel gritty.
  8. Divide the meringue mixture between the two baking sheets and with the back of a large metal spoon, shape the meringue into two cake shaped layers.
  9. To maintain a strong side, take the back of your spoon and make swirls from the bottom up the side to make gentle ridges. Smooth the top of the layer.
  10. Place in the oven and immediately lower the temperatur to 275°F or 140°C and bake for one hour.
  11. Turn the heat off and leave the pavlova in the oven til it's cool.
Chocolate Whipped Cream
  1. Place cream in a mixing bowl and whip to soft peak.
  2. Add chocolate syrup until it tastes right for you. I used 5 squirts but it all depends on how hard you squirt. Mix and taste til you're happy.
Hazelnuts (prepare ahead)
  1. Roasting the nuts isn't mandatory, it just makes the nuts taste better.
  2. Place hazelnuts in a baking pan and place in a 325°F oven for about 7 minutes and shake the pan every few minutes for even roasting
  3. Once they are cool enough to handle place in a kitchen towel and rub the nuts together til the papery skin falls off. (it will ruin the towel, be prepared) A small amount of skin left on is normal.
  4. Chop the nuts so there's a few larger pieces - don't make dust.
Finishing
  1. When your pavlovas are cool, remove the baking paper off one layer and place it on your serving plate.
  2. Place half of the whipped cream on the top coming to within an inch of the edge. The top layer will squeeze the cream to the edge.
  3. Sprinkle ½ of the chopped hazelnuts on top of the cream and drizzle with chocolate syrup.
  4. Remove the baking paper from the 2nd layer and place the layer on top of the first.
  5. Repeat the cream, hazelnuts and chocolate.
Recipe by The Orgasmic Chef at https://orgasmicchef.com/desserts/double-layer-chocolate-hazelnut-pavlova/