Chocolate Pavlova with Chocolate Cream
4 large egg whites, room temperature
1/4 cup dark-brown sugar
3/4 cup superfine sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
2 tablespoons Dutch-process unsweetened cocoa powder
1 recipe Chocolate Cream
1 ½ cups whipping cream, sweetened and whipped to stiff peaks
Chocolate Shavings for Garnish (take a chocolate bar and a peeler and shave away!)
Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip ( you can also use a brown paper bag). Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes (mine took about 10 minutes). Beat in vanilla.
Sift cocoa powder over meringue, and fold until barely any streaks remain (mine was very very light in color, as bottom left picture denotes). Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin (Kate note: I definitely goofed on this- ignorning the well part—please make one or else your meringue will be too thin! Learn from my mistake!)
Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.
4 large egg yolks
1/4 cup sugar
1/2 cup plus 2 tablespoons heavy cream
1/2 cup whole milk
1/4 teaspoon coarse salt
8 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.
Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set in ice-water bath, stirring often, until cold. Press a piece of plastic wrap directly on surface of chocolate cream, cover, and refrigerate for up to 3 days.