I don't know how I feel about this week's Bake Off. I think Flora was always in danger of going, but Paul seemed particularly scathing in her bakes - even breaking apart her showstopper to prove a point. It almost seemed like he was bullying her a little and made me feel a bit uncomfortable. I'm not sure what he would have thought of my entry this week!!
I used chocolate pastry in week 6 for my chocolate, orange & pear frangipane and I had a particularly busy week so time was in very short supply. I had already arranged to have friends over for a "Come Dine With Me" style dinner so I tweaked my dessert to fit (loosely) into this week's category. Luckily Jenny has let me use this as an entry!
I used this BBC Food recipe as a basis for my meringue but tweaked it to the recipe found below.
Chocolate & raspberry pavlova
For the Meringue
3 medium egg whites or 6 tablespoons of prepared egg whites (I use Two Chicks)
175g caster sugar
25g dark chocolate
2tsp cocoa powder
1 tsp white wine vinegar
For the topping
350ml double cream
75g icing sugar
1 vanilla pod, deseeded
300g fresh raspberries
Chocolate Sauce (I used ChocShot)
Grated dark chocolate
Whisk the egg whites until stiff peaks form. Whisk in the sugar one tablespoon at a time until it is all incorporated and the meringue is glossy.
Using a metal spoon fold in the chocolate, cocoa & vinegar. Spoon the meringue onto your baking tray and flatten the middle slightly.
Put into your oven and turn the temperature down to 150C/Gas 2 straight away. Bake for 45 minutes then leave to cool in a cooling rack.
Whip the cream and icing sugar together until you have soft peaks, then fold in the vanilla seeds and a third of the raspberries.
Drizzle your chocolate sauce over the meringue base, then spoon over the cream. Top with the remaining raspberries and grate chocolate to serve.
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