Simple Cooking: Cocoa Pavlova

By Caitlin Klein in Food on Feb 11, 2011 8:00PM

Bring on more sexy Valentine's Day recipes! Valentine’s Day and chocolate go hand in hand. But instead of wantonly stuffing our faces with boxes of chocolates, let’s try to keep Chicago svelte, shall we? Pavlova is a lighter, less-fattening dessert that is sure to please your main squeeze. You don’t have to sacrifice the chocolate; instead of the traditional vanilla, this recipe uses cocoa powder and a drizzle of chocolate sauce. This Valentine’s day, try making our cocoa pavlova for your significant other and let us know if chocolate really is an aphrodisiac.

Chicagoist’s Valentine’s Day Cocoa Pavlova

Ingredients

4 egg whites
½ teaspoon salt
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon cocoa powder
1 cup fresh or frozen berries
¾ cup chocolate chips for melting

Directions

• Preheat the oven to 250 degrees. Line a cookie sheet with parchment paper (preferred) or aluminum foil (meh, it’ll work.)


• Whisk together the egg whites and salt until soft peaks form. Gradually add the sugar (1/4 cup at a time) and whisk until mixture stands in stiff peaks.


• Add the lemon juice and whisk in to incorporate.


• In the corner of the mixing bowl, add the tablespoon of cocoa powder. Using a spatula, turn the batter a few times. STOP! JUST. A. FEW. TIMES. You want to create a marbled effect.


• Immediately pour the meringue onto your baking sheet. The pavlova should be roughly 5 inches by 5 inches by 2 inches high.


• Place on the bottom rack of the oven and bake for an hour.


• After the hour is up, turn off the oven but leave the pavlova inside for another hour.


• Your pavlova will become cracked and imperfect, just like your boyfriend.


• Once you pull the pavlova out, drizzle with melted chocolate and top with the berries. The pavlova should be light and crispy on the outside, and gooey inside like a melted marshmallow.