Beautiful chocolate meringue Pavlova cake with dark chocolate and cherries. I added dark chocolate to the meringue, which created a beautiful marble pattern. A rich cream cheese cream emphasizes the aroma of cherries and deliberate negligence of the meringue. This diet cake you can cook with strawberries, peaches, coffee liqueur, and various berries. Amazingly delicious is raspberry & nut meringue cake.


CHOCOLATE & CHERRIES PAVLOVA CAKE

Ingredients

  • 4 Egg Whites
  • 200 g Sugar
  • 30 g of Starch
  • 1 tsp Apple Cider Vinegar
  • 50 g Black Chocolate

For the Cream & Filling

  • 50 g Cream Cheese (as Philadelphia)
  • 1/2 pack Vanilla Sugar
  • 100 ml Whipping Cream
  • 30 g Sugar
  • 300 g Canned (or frozen) Cherries
  • 20 ml Brandy
  • 50 g Sugar

INSTRUCTIONS

The meringue

Put a sheet of baking paper on the table and draw on it a circle of the required size (20-25 cm). Turn the paper pattern down and lightly glue it to the baking pan with butter.

Separate the egg yolks and whites. The eggs should be at room temperature. *Remove the yolks; we do not need them.

Beat the whites into a dense foam. Gradually add sugar in three steps, continuing to beat the whites for 2-3 minutes between additions.

Gently add vinegar. Continue to beat for about 10-15 minutes; the meringue should become dense and porous. Remove the mixer.

Sift starch into the whipped whites. Stir well with a spatula, move it upwards so that the whipped whites do not settle down.

Put the meringue on the baking pan, keeping to the marked line. Don’t worry about making the edges perfectly straight; actually, make them a bit irregular.

Melt the black chocolate in a water bath. Important: boiling water should not touch the bottom of the bowl. Leave the chocolate to cool.

Pour the chocolate on the meringue in a thin stream with spiral movements. Create a marble pattern and waves with a fork on the surface of the meringue.

Bake in a pre-heated oven for 90 minutes at 120°C at the central level. When the cake is ready, turn off the oven and leave the meringue to cool in the oven with a door ajar for at least 1 hour.

The cherries

Drain the cherries. Put the cherries in a pre-heated pan. Fry, stirring, on high heat for 2-3 minutes. Add sugar, slightly reduce the heat. Cook, stirring, until the sugar dissolving, then pour the brandy and set on fire. Gently shake the pan so that the cherries will flip. Cook until the flame goes out. Leave to cool, drain the excess fluid.

 [BE CAREFUL WITH OPEN FIRE! DO NOT LIGHT UNDER RANGE HOOD OR OTHER APPLIANCES FOR RISK OF FIRE, MAKE SURE THE AREA OVER THE PAN IS CLEAR. KEEP A LID CLOSE BY TO COVER THE PAN AND CHOKE THE FLAME IF ANYTHING GOES WRONG. DO NOT DO WHEN SMALL CHILDREN ARE AROUND; IT MIGHT BE DANGEROUS]. If you are not sure, pour the brandy and let it evaporate.

Making the cream

 In a bowl, mix cream cheese with vanilla sugar. Separately, in a cold bowl beat the whipping cream with sugar. Add cream cheese, stir well.

Put the cream on the top of the finished cake. Put the cherries on the cream, pour the juice obtained from cooked cherries.

Decorate with chocolate petals or chocolate chips.

Chef’s Tips

  • The whites should be at room temperature.
  • Instead of apple vinegar, you can use white vinegar
  • Meringue can be cooked in the evening before and left to cool in the oven
Meringue Cake Pavlova
Cherry Pavlova Cake
    Beautiful chocolate meringue Pavlova cake with dark chocolate and cherries.

    Cherry Pavlova Cake

    Servings: 8

Ingredients

  • 4 Egg Whites
  • 200 g Sugar
  • 30 g of Starch
  • 1 tsp Apple Cider Vinegar
  • 50 g Black Chocolate
  • For the Cream & Filling
  • 50 g Cream Cheese (as Philadelphia)
  • 1/2 bag of Vanilla Sugar
  • 100 ml Whipping Cream
  • 30 g Sugar
  • 300 g Canned (or frozen) Cherries
  • 20 ml Brandy
  • 50 g Sugar

Instructions

  1. Making the meringue Draw on a sheet of baking paper a circle 20-25 cm. Turn the paper pattern down and glue it to the baking pan with butter. Separate the yolks and whites. Remove the yolks; we do not need them. Beat the whites into a dense foam. Gradually add sugar in three parts, continuing to beat the whites for 2-3 minutes between additions. Gently add vinegar. Continue to beat for about 10-15 minutes. Sift the starch into the whipped whites. Stir well with a spatula. Put the meringue on the baking pan, keeping to the marked line. Melt the chocolate in a water bath or microwave. Leave the chocolate to cool. Pour the chocolate on the meringue in a thin stream. Create a marble pattern and waves with a fork. Bake in a pre-heated oven for 90 minutes at 120°C at the central level. When the cake is ready, turn off the oven and leave the meringue to cool in the oven with a door ajar for at least 1 hour.
  2. Making the cherries flambe' Drain the cherries. Put the cherries in a pre-heated pan. Fry on high heat for 2-3 minutes, add sugar. Cook, stirring, until the sugar dissolving, then pour the brandy and set on fire. Gently shake the pan so that the cherries will flip. Cook until the flame goes out. Leave to cool, drain the excess fluid.
  3. Making the cream Mix cream cheese with vanilla sugar. In a cold bowl, beat the whipping cream with sugar. Add cream cheese, stir well. Put the cream on the top of the finished cake. Put the cherries on the cream, pour the juice obtained from cooked cherries. Decorate with chocolate petals or chocolate chips.
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      Cherry Pavlova Cake