August 2009, Australia

Natalies Chocolate Pavlova

METHOD 1. Preheat the oven to 180C and line a baking tray with baking parchment. 2. Beat the egg whites until satiny peaks form, and the beat in the sugar a spoonful at a time until the meringue is stiff and shiny. 3. Sprinkle over the cocoa and vinegar, and then the chopped chocolate. 4. Then gently fold everything until the cocoa is thoroughly mixed in. 5. Mound on to a baking sheet in a fat circle, approximately 23cm in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150C and cook for about one to one and a quarter hours. 6. When its ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the INGREDIENTS promise of squidginess beneath your fingers. 7. Turn off the oven and open the door slightly, and For the chocolate base: let the chocolate meringue discool completely. 8. When you are ready to serve, invert on to a big, 6 egg whites flat-bottomed plate. Whisk the cream till thick but still soft(you might have to add some icing sugar) 300g caster (superfine) sugar and pile it on top of the meringue, then scatter over the raspberries. 3 tablespoons cocoa powder, sieved 9. Coarsely grate the chocolate so that you get curls (grated chocolate) rather than rubble as you dont want the raspberries luscious colour and form to be 1 teaspoon balsamic or red wine obscured, and sprinkle haphazardly over the top, vinegar letting some fall, as it will, on the plates rim. 50g dark chocolate, finely chopped For the topping: 500ml double cream 500g raspberries 2-3 tablespoons coarsely grated dark chocolate