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Gluten Free Cherry Chocolate Pavlova

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Gluten Free Cherry Chocolate Pavlova
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
711
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie711 kcal(34 %)
Protein10.13 g(10 %)
Fat37.39 g(32 %)
Carbohydrates88.24 g(59 %)
Sugar added67.07 g(268 %)
Roughage2.81 g(9 %)
Vitamin A479.27 mg(59,909 %)
Vitamin D1.28 μg(6 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.44 mg(20 %)
Vitamin B₆0.08 mg(6 %)
Folate13.27 μg(4 %)
Pantothenic acid0.63 mg(11 %)
Biotin4.69 μg(10 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C11.82 mg(12 %)
Potassium372.02 mg(9 %)
Calcium84.48 mg(8 %)
Magnesium31.56 mg(11 %)
Iron1.89 mg(13 %)
Iodine36.49 μg(18 %)
Zinc0.47 mg(6 %)
Saturated fatty acids20.16 g
Cholesterol90.54 mg
Author of this recipe:

Ingredients

for
6
Ingredients
8
2 cups
superfine caster sugar
1 teaspoon
2 tablespoons
1 ounce
plain Dark chocolate (70% cocoa solids, grated)
For the topping
2 cups
cream (48% fat)
24 ounces
canned Morello cherry (in syrup)
½ cup
chopped Walnut
plain Dark chocolate (curls and shavings)

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
2.
Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the vanilla.
3.
Sift the cocoa powder into the meringue and add the grated chocolate. Fold through carefully ensuring you leave streaks of cocoa and chocolate.
4.
Using a large spoon, palette knife or piping bag, spoon 1/2 of the meringue mixture onto 1 baking tray, making a large round. Repeat with another 1/2 of the meringue to make another round of the same size on the second baking tray.
5.
Place the baking trays in the oven and immediately reduce the oven temperature to 150°C (130° fan) 275°F gas 2. Bake for 1-1 1/2 hours until dry and firm. Cool completely in the switched off oven with the door slightly open.
6.
For the topping: drain the cherries and reserve the syrup.
7.
Pour the cherry syrup into a pan and bring to a simmer. Cook for 5-10 minutes until reduced. Set aside to cool.
8.
Whisk the cream until thick.
9.
Place one meringue round on a serving plate and spread with half the cream. Place half the cherries on the cream and sprinnkle with half of the chopped walnuts.
10.
Place the second meringue layer on top. Spread with the remaining cream.
11.
Arrange the remaining cherries on top and sprinkle with the remaining walnuts.
12.
Decorate with chocolate curls and shavings. Drizzle the cherry syrup over the entire pavlova.