Chocolate Pavlova Layer Cake. A collision of chocolate flavours and textures in one incredibly delicious celebration cake.
Instructions
TO PREPARE THE CHOCOLATE MERINGUES
Preheat oven to 250 degrees F.
Whip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is totally dissolved. Pinch the meringue between your fingertips to feel that all of the sugar granules have totally dissolved.
Swhethert together the corn starch and cocoa.
Sprinkle over the meringue mixture and fancient in until totally incorporated along with the 1 tsp white vinegar.
This step helps a crisp crust to form on the meringue. Drop the meringue in two halves onto a parchment paper lined baking sheet and spread it out into two 9 inch circles.
Bake for about 1 hour or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the meringues to cool totally in the oven.
TO PREPARE THE CHOCOLATE CAKE
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the middle comes out clean. Chilly totally on a wire rack. When totally cooled, split the two layers into four with a sharp serrated bread knwhethere.
TO PREPARE THE WHIPPED CHOCOLATE GANACHE
To prepare the filling, melt the chocolate chips and 1/2 cup whipping cream together in a double boiler.
Stir fixedly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.
Transfer to a large mixing bowl.
In a separate bowl, whip the 2 cups whipping cream to firm peaks.
Add the whipped cream to the chocolate mixture in four portions, fancienting gently after each addition until the whipped cream is totally incorporated into the chocolate.
At this point you will probably have to chill this frosting for a half hour or more in the fridge whether it is too soft to work with.
Just give it a rapid fancient with a rubber spatula every 10 minutes so that it cools evenly in the fridge.
TO CONSTRUCT THE CAKE
To construct the cake, lay the first of 4 layers of cake onto the serving plate.
Cover with a lean layer of the chocolate filling then add one of the meringues and another lean layer of filling before adding the moment layer of cake.
The middle layer just gets topped with the chocolate filling.
Add the next layer of cake, a lean layer of whipped ganache, the moment meringue, another lean layer of whipped ganache and the final layer of cake before topping with the final of the whipped ganache.
Garnish with melted chocolate and berries whether desired.
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