Chocolate pavlova with fresh fruit
Prep time 20-25 mins
Cooking time 1 hour, plus cooling time
6 extra-large egg whites
½ tsp salt
450g caster sugar
4 tsp white vinegar
5 tsp cornflour
100g cocoa powder
For the filling
Fresh fruit, chocolate custard, fresh mint, roughly chopped chocolate, fudge shavings and icing sugar, as per your taste
Preheat the oven to 140°C and line a large baking sheet with baking paper.
In a mixing bowl, whisk together the egg whites and salt until soft peaks form. Beating continuously, whisk in the caster sugar by the spoonful. Continue beating until the mixture is stiff, white and shiny.
Carefully fold in the vinegar and cornflour and divide the meringue mixture in half. Spoon one part on to the baking sheet and shape it into a large circle using the back of a spoon.
Sift the cocoa powder into the other half of the meringue and mix. Spoon on top of the white meringue and blend gently. Bake for an hour, then switch off the oven and leave to cool.
Peel off the paper and put the meringue on a plate. Top with all the filling ingredients and sprinkle with icing sugar. Serve fresh.
Soft-centre chocolate pudding
Prep time 20 mins
Cooking time 20 mins
115g butter, plus extra for greasing
110g dark chocolate
½ cup caster sugar
⅓ cup flour
3 tbsp ground almonds
Vanilla ice cream, to serve
Preheat the oven to 180°C and grease 4 ramekins with melted butter.
In a double boiler, melt the chocolate and butter over low heat. Meanwhile, whisk together the eggs and caster sugar until pale and fluffy.
In another bowl, sift the flour and mix with the almonds. Now fold this blend into the egg mixture and gently stir in the chocolate.
Spoon into the ramekins. Bake for 20 minutes, then allow to stand for a few minutes.
Run a knife along the insides of the ramekins and turn out the puddings. Serve with a scoop of ice cream.
Prep time 10 mins
Cooking time 10-15 mins
250g dark chocolate, broken into squares
2 egg yolks
3 tbsp strong black coffee
Cocoa powder, for dusting
Biscotti, to serve
Heat the cream in a medium saucepan over very low heat.
Remove from the stove. Add the chocolate and stir until it melts.
In a bowl, beat the egg yolks and coffee together. Add a little to the chocolate blend and keep mixing. Stir in the remaining egg mixture into the chocolate and beat until well blended.
Now pour the chocolate into 4-6 small cups and chill for a few hours.
Dust with cocoa powder and serve with biscotti.
Prep time 20 mins
Cooking time about 20 mins
2 cups flour
40g caster sugar
300g dark chocolate
40g butter, melted
Fresh mint sprig and chocolate sauce, to garnish
Whipped cream, to serve
In a bowl, sift together flour and caster sugar. In another bowl, whisk together the milk and eggs. Add the flour mixture to this and mix well.
Melt the chocolate and mix it with the milk batter until well blended.
Heat some butter in a pan. Pour a little pancake batter, tilt to spread across the pan and cook until done on both sides. Repeat with the remaining butter and batter.
Fold a dollop of whipped cream in each pancake and plate. Garnish with a mint sprig and drizzle generously with chocolate sauce. You can serve fresh fruits on the side.