Can you think of a better match than chocolate and cherries? This Black Forest Pavlova is a heavenly combination of chocolate pavlova, chocolate cream, and fresh dark cherries. It's absolutely decadent - and absolutely worth every bite.
What is a Pavlova?
A pavlova is a meringue-based dessert with a crisp crust and soft center. It's usually topped with fresh fruit and whipped cream.
The dish is rumored to be named after Russian ballerina Anna Pavlova. It was supposedly created in her honor following her tour of Australia and New Zealand in the 1920's.
Whether this is true or not, I really can't say. But it sure makes for a good story! Can you imagine having a dessert named after you?
Let's Make a Black Forest Pavlova!
Now, onto my Black Forest Pavlova. I was feeling inspired to try my hand at pavlova, but I wanted to do something a little different.
I'm not a big fan of cream, so I didn't want to go down the traditional route of loading the pavlova with fruit and cream. I thought for some time about what to make, but when I found some beautiful dark cherries at the market one day, I knew what I wanted to make - a Black Forest Pavlova!
You might recall the Black Forest Cake I made for Halloween recently, which was a huge hit in our house. In fact, so many readers asked about it, that I ended up creating a gluten-free black forest cake recipe as well.
So, I thought a Black Forest Pavlova would be equally delicious, and it was!
Chocolate pavlova, chocolate cream, and fresh cherries... Let me tell you, this Black Forest Pavlova is a plate full of chocolate, sugary, deliciousness!
However, if it all seems like a bit too much chocolate for you then you might like to add a simple layer of whipped cream on top of the cherries, before stacking the second pavlova on top. It will help break up the chocolate flavor a bit.
I hope you'll give this one a try. I promise this is one absolutely delicious Black Forest Pavlova!
For another fun twist, check out these Black Forest Cheesecake Trifles too. Yum!
📖 Recipe
Ingredients
PAVLOVA:
- 6 large egg whites
- a pinch of salt
- 1 ⅓ cup caster sugar, (285g)
- 2 teaspoon cornstarch
- 1 teaspoon white vinegar
- ¼ cup cocoa powder, sifted
- 1 1.2 cups fresh cherries, (300g) half pitted and cut in half
CHOCOLATE CREAM:
- 150 g dark chocolate, finely chopped
- ¾ cup heavy cream
- 2 teaspoon cherry liqueur
- SUPPLIES
- parchment paper
Instructions
- Preheat the oven to 250 degrees F. (120 degrees celsius)
- Line a large baking tray with parchment paper and trace two 15cm circles, ensuring they are spaced far enough apart. Turn the baking paper over so you can see the circles.
- Use an electric mixer fitted with a whisk attachment and whisk egg whites and salt until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time until meringue is thick and glossy and sugar dissolved. To test if the sugar is dissolved rub a little of the pavlova mixture between your fingers and if feels gritty continue to whisk until sugar dissolves and the mixture is smooth.
- Add cornstarch and vinegar, and whisk until just combined.
- Sift the cocoa over the mixture and carefully fold through with a rubber spatula.
- Spread the mixture onto the baking paper, and use a spatula to spread the mixture into the shape of the circles you traced earlier. Smooth the tops so that they will lay neatly on top of one another when assembled.
- Bake for 40 minutes, or until the pavlova is dry to touch. Turn off the oven and leave the oven door ajar and allow the pavlovas to cool completely before removing from the oven.
- To make the chocolate cream, combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Heat until chocolate melts, stirring well to ensure the mixture is smooth.
- Remove from heat and set aside for 5 minutes to cool before stirring in the cherry liqueur. Place in the refrigerator for 30 minutes to chill. Remove from the refrigerator and use an electric beater to beat until thickened.
- To assemble, place one pavlova on a serving plate and top with ¾ of the chocolate cream. Top with the pitted and halved cherries. Carefully place the other pavlova on top and top with the remainder of the chocolate cream and decorate with the remaining cherries.
cc11 says
I ADORE pavlova and have made many variations but never a blackforest one! My fave would probably have to be the brown sugar pavlova with rum bananas or the equally delicious peaches and cream pavlova, but pretty much any pav will do 🙂
delicieux says
I remember your brown sugar pavlova. It looked amazing!!!!
[email protected] says
Stunning! So sad I missed out the fun!
delicieux says
Hopefully you can join us next month for our Christmas challenge Anh 😀
thelittleloaf says
This is such a good idea (both the Pavlova hop and your Black Forest version...amazing). I love the combination of dark chocolate and cherries and can imagine it tastes incredible. I love a simple pavlova too - with lots of whipped cream, fruit and crunchy meringue - and of course the best one I've ever eaten was in Australia 🙂
Sylvie @ Gourmande in the Kitchen says
Too much chocolate?! There is no such thing. 😉
delicieux says
I know you're right Sylvie, but some people don't like chocolate quite as much as we do 😀
Von says
I'm not too much of a fan of pavlova (nor meringue), but chocolate pavlova is the one flavour which I'm okay with 😉 And this looks so chocolatey that I'm sure I'd like it too! Love the photos in this post too! 😉
delicieux says
It's funny you say you don't like meringue or pavlova but you like chocolate pavlova, my stepson is exactly the same. A little bit of chocolate always helps things go down better 😀
Ashley says
What an awesome idea to add a bit of a twist to the traditional. Will have to try this next time since I'm a massive sucker for chocolate!
delicieux says
Thanks Ashley 😀
amee says
Pavlova seems so intimidating. I'm amazed at the collection and creativity here!
Liz says
Such a stunning pavlova!!! Thanks for letting me join in the fun!
delicieux says
Thanks Liz 😀 So glad you could join us.
Sneh | Cook Republic says
Gorgeous looking Pav!!
Baltic Maid says
Your pictures are beautiful!
Sarah says
growing up, my favorite dessert was a pavlova topped with a thin layer of whipped cream with berries and kiwi on top. I've never had a chocolate pavlova, but this is going on my list of recipes to try ASAP!