This Chocolate Caramel Pavlova will take your celebrations to a whole new level and to say it is delicious is an understatement. This is truly heaven on a plate.

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Our friends at Foodiful  always delight and when they shared this Chocolate Caramel Pavlova from Fast Ed of Better Homes and Gardens, it’s not surprising that we were over the moon!

It’s yet another quality recipe they feature on their site and we are grateful to introduce you to them on ours.

Photography – Andre Martin

Chocolate Caramel Pavlova Ingredients

  • 6 egg whites
  • ½ Tsp cream of tartar
  • 1¼ cups caster sugar
  • ¼ cup dark brown sugar
  • 1 tbsp cornflour
  • 2 tsp white vinegar
  • ¼ cup cocoa powder
  • 600 ml thickened cream
  • ½ cup icing sugar, sifted
  • 1 tsp vanilla bean paste
  • ¼ cup dark chocolate curls

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Caramel Sauce

  • ¼ cup water
  • 1 cup caster sugar
  • ½ cup double cream
  • 1 tbsp unsalted butter
  • 1 tsp fine salt
  • 1 tsp vanilla bean paste

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Chocolate Sauce

  • 200 ml thickened cream
  • 150 g dark chocolate, finely chopped
  • 2 tbsp honey

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Chocolate Caramel Pavlova Instructions

  1. Preheat oven to 150°C. Using a pencil, trace a 22cm circle in the center of 2 sheets of baking paper, then turn 
over to line 2 oven trays. Put egg whites and cream of tartar in the bowl of an electric mixer and whisk on medium until foamy. With motor running, add caster sugar, 1 Tbsp at a time. Once the sugar has been incorporated, beat on high until meringue is thick and glossy.
  2. Add brown sugar and cornflour. Beat for 2 minutes.
  3. Fold in vinegar, then sift in cocoa powder and stir through to form a chocolatey marbled effect.
  4. Spoon mixture inside circles on prepared trays. Bake for 1½ hours, then reduce oven temperature to 75°C and bake with the door ajar for a further 30 minutes. Remove from oven and set aside to cool completely.
  5. Meanwhile, to make the caramel sauce, heat water, and caster sugar over a medium heat in a medium saucepan until deep golden caramel forms. Remove from heat, then whisk in double cream, butter, salt and vanilla until combined. Set aside to cool to room temperature.
  6. To make the chocolate sauce, bring thickened cream to the boil in a small saucepan over a medium heat. Remove from heat and whisk in chocolate and honey until smooth. Set aside to cool to room temperature.
  7. Put thickened cream in a large bowl with icing sugar and vanilla. Whisk until soft peaks form. Set aside.
  8. Put 1 pavlova disc on a serving plate. Spoon ½ of the whipped cream on top, then put the remaining disc on top. Spoon on remaining cream, then drizzle with caramel and chocolate sauces. Decorate with chocolate curls. Serve immediately.

More Foodiful Pavlova Recipes To Try

Tropical Pavlova

Pavlova Wreath With Spiced Whipped Cream

Lemon Swirl Passionfruit Mini Pavlovas

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