The Pavlova cake with nuts and chocolate

The Pavlova cake with nuts and chocolate


Egg whites — 8 PCs.
1 Cup sugar
Powdered sugar — 0.5 cups
Orange — 1 PC.
Dark chocolate — 70-80 g
Heavy cream — 0.25 Cup
Toasted nuts — 1 handful


Preheat the oven to 150° C. Line a baking tray with waxed baking paper.

Whip the egg whites into a fluffy foam. Gradually add sugar, then the sugar, continuing to whisk. When a dense mass of shiny, shifting it to the baking sheet and flatten with the spatula in a circle, leaving the sharp peaks.

Bake for 30 minutes at 150° C, reduce temperature to 100° C and bake for another hour. Completely cool the cake, remove the paper, place on serving dish.

Melt the chocolate with the cream, remove the zest from the orange.

Sprinkle the zest cake, pour chocolate glaze and sprinkle with nuts.

The Pavlova cake goes well with coffee or tea.

Bon Appetit!

The Pavlova cake with nuts and chocolate1

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