Al-Ahram Weekly Online
8 - 14 November 2001
Issue No.559
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Chocolate hazelnut Pavlova

By Moushira Abdel-Malek

Ingredients:

6 egg whites
2 cups castor sugar
1tbsp cornflour
2tsp instant coffee powder
300ml thickened cream, whipped
hazelnuts, toasted and roughly chopped (to decorate)

Chocolate sauce:

250gms dark chocolate, chopped (sweet)
3/4 cup cream
90gms butter
2tbsp rum
300ml thickened cream

Method:

Beat egg whites until soft peaks form. Add sugar gradually while beating. Fold in cornflour, coffee, then pile mixture into a greased 20 cm. baking pan or tin. Bake in a slow oven (160C) for 45mn until crisp and goldened. Turn the oven off. Leave the Pavlova in the oven with the door open or ajar for one hour. Allow to cool completely in tin. Remove, fill with cream, drizzle with sauce and top with hazelnuts.

To prepare sauce:

Melt chocolate in a bowl over a saucepan of simmering water. Bring the cream to the boil in another saucepan. Stir in butter. Blend the cream mixture into the melted chocolate with the rum. Lastly fold in the thickened cream.

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