Maple Pecan Chocolate Pavlova Cake With Raspberries Food

CHOCOLATE PECAN PAVLOVA

Steps:

• Place egg whites in a large bowl. Meanwhile, line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on the parchment; invert parchment., Preheat oven to 300°. Add vanilla and cream of tartar to egg whites; beat on medium speed until foamy. Sift 1-1/3 cups sugar and cocoa together twice. Gradually add sugar mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gently fold in ground pecans. Spread evenly over circles on prepared pan., Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. Carefully remove 1 meringue to a serving plate. , In a large bowl, beat cream cheese, butter and remaining 1/3 cup sugar until smooth. In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Stir in liqueur., Spread 1/3 cup fudge ice cream topping over meringue. Top with half of the cream cheese filling. Layer with remaining meringue and remaining filling. Sprinkle with chopped pecans. Warm remaining fudge ice cream topping; drizzle over top. Refrigerate at least 2 hours before serving.

CHOCOLATE RASPBERRY PAVLOVA

Steps:

• Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
• Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
• Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
• Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
• Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
• Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
• Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

MAPLE PECAN CHOCOLATE PAVLOVA CAKE (WITH RASPBERRIES)

Steps:

• Prepare 1 large 16x22'' baking sheet; trace two 9 or 10'' circles onto a sheet of parchment. Flip the paper so that the markings are against the pan (not cooked into your pavlova).
• In a glass or metal mixing bowl, using a stand mixer or hand mixer, add the egg whites and begin to beat on medium speed. After 3-4 minutes, add the salt and cream of tartar. Mix on medium speed until soft peaks form, 5-6 minutes. Add the sugar to the egg whites slowly, 1 Tbsp at a time, on medium speed for 10 minutes. Once the sugar is added, sift in the cornstarch. Continue mixing until the sugar dissolves, stiff peaks form, and the meringue turns glossy, 6-8 minutes. To check that the sugar has dissolved, grab a pinch of meringue and rub it in between your fingers, to ensure there are no grains left. When you take out the whisk, the peaks should stand straight, with a slight curl at the end.
• Preheat oven to 225 degrees F. Spoon the meringue into the traced circles, making the outer rim a bit higher than the center. Bake for 1 hour, then turn off the oven, and let sit for at least 90 minutes more, up to 24 hours, with the door closed to further dry out the pavlova. If you want a chewier, marshmallow center, don't let it sit overnight.
• While the pavlova bakes, make your whipped cream and ganache-these can be made the day before serving as well. In a mixing bowl, combine the whipping cream, brown sugar, maple extract, and a pinch of salt. Whip on medium-high, just until stiff peaks form-5-6 minutes-then fold in the sour cream. Cover and refrigerate until ready to use.
• For the ganache, add the heavy cream to a sauce pot over medium-low heat, until it just begins to simmer (not boil!). In a medium mixing bowl, add the finely chopped chocolate. Pour over the hot heavy cream and mix together until chocolate has melted. Set aside and allow to cool. If you make this the day before serving the pavlova, place on a double boiler with a tablespoon more of whipped cream and mix until melted.
• To assemble pavlova, scoop half of the whipped cream onto the center of a pavlova, and spread out within a few inches of the pavlova's edge. Drizzle with ganache, sprinkle with chopped pecans and flattened raspberries, then top with the second pavlova. Finish with dollops of the remaining whipped cream and drizzle of ganache. Sprinkle with the remaining pecans and raspberries and serve cold. To store, keep in the refrigerator, uncovered, to preserve crispness.

CHOCOLATE PAVLOVA WITH RASPBERRIES

Steps:

• Preheat oven to 275 degrees, placing rack at the center of your oven.
• Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen. Place the parcment on a cookie sheet penciled side down - facing the baking sheet.
• If you are using regular sugar, place it into the bowl of a food processor and blend for 30 seconds to get a finer granule. Remeasure out 1 1/4 cups and discard any excess.
• Using a mixer, whisk the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Add the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and vanilla extract. Sift the cocoa powder and cornstarch over the top of the meringue and, using a large spatula, fold together. Lastly, fold in the chopped chocolate.
• Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. While spreading create a SMALL indentation in the center so that there will be a natural hollow for the raspberries and whipped cream.
• Bake for about 1 hour to 1 1/4 hours or until the outside is dry. There will be small cracks on the surface but the center will still be soft and gooey.) Shut the oven off, leave the door slightly open, and allow the meringue cool completely in the oven.
• Just before serving gently place the meringue on a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the raspberries on top of the cream.
• Serve immediately.