Sep 11

Sep 11 Black Forest Pavlova

Black Forest cakes are for celebrations! This pavlova version is a light alternative and is not overly sweet.

Black Forest cake is a popular request for birthdays in my family. My mom always used to make our birthday cakes, it was safer because of my allergies, and also, she was good at it!

We made this cake to celebrate my mother-in-law’s birthday. They had just arrived from Ireland and we had a little birthday display setup and ready, which she didn’t notice until my father-in-law pointed it out to her. She was too busy giving out hugs and treats brought from across the pond!

This dessert is really easy to make if you separate the jobs over two days. The first day make the meringue layers and leave them in the oven. Reduce the cherry syrup and cool it in the fridge. The next day, whip the cream and assemble when you are ready to eat.

Ingredients

4 egg whites

1/3 cup sugar

1 tsp vanilla

1 tbsp good cocoa powder

2 tbsp grated dark chocolate (I used 2 squares of Lindt Excellence 70%)

Filling

1 3/4 cup whipping cream

1/2 tbsp sugar

1/2 tsp vanilla

1 cup sour jarred cherries

1 cup of the cherry syrup (optional)

Black Forest Pavlova

Servings 4-6 Time 80 minutes, plus cooling and assembling

Recipe Amanda Weafer

Directions

Preheat the oven to 350℉/180℃.

Use a 9 inch cake pan to trace circles onto 2 pieces of parchment paper, then place on a cookie sheet.

In a stand mixer mix the egg whites on high until stiff peaks form. Gradually add the sugar, vanilla. Sift in the cocoa powder, so there are no lumps. Beat until consistent, about 30 seconds.

Fold in the grated dark chocolate. Now you are ready to form two meringue circles, using a spatula and the outlines that you have drawn.

Place both meringues into the oven, close the door and lower the temperature to 300℉/150℃. Bake for 80 minutes, or until firm, matte, and dry. Let them cool in the oven until ready to assemble.

Filling

Beat the whipping cream on high until soft peaks form. Add sugar and vanilla and beat until a little more stiff. Put aside or store in the fridge until ready to use.

Pour 1 cup of the syrup from the jar of cherries until a small sauce pan and simmer over medium heat until reduced to about 1/4 cup. This is not an exact science, it is just to drizzle on top, so should be thickened a little bit.

Assembly

On a plate or cake stand place the first merengue. Top with half of the whipped cream and scatter as many cherries as your heart desires. Repeat for second layer and drizzle with cherry syrup.

This is best eaten the day it is assembled, but no one will turn down leftovers the next day.