Dairy Free Black Forest Gateau Pavlova
This Black Forest Gateau Pavlova is dairy free and naturally gluten free too, using a rich chocolate pavlova base, topped with chocolate cream, then black cherries and whipped cream your are sure to impress any family or guests.
Servings: 12 servings
Calories: 346kcal
Ingredients
For the chocolate pavlova
- 6 egg white(s)
- 300 g caster sugar
- 3 tbsp cocoa powder
- 1 tsp balsamic vinegar
- 50 g dark chocolate check for may contain milk
For the chocolate cream layer
- 150 ml cream dairy free
- 100 g dark chocolate chopped and melted
- 2 tbsp cherry brandy or liqueur (optional)
For the whipped cream layer
- 150 ml cream dairy free
- 3 tbsp icing/confectioners sugar confectioners sugar
To decorate
- 410 g red cherry pie filling I use Princes tinned pie fillings
- 50 g dark chocolate grated
Instructions
To make the chocolate pavlova
- Preheat the oven to 180°C | 160°C fan | Gas 4 | 350ºF
- In a large bowl using an electric whisk (or a mixer) whip the egg whites until stiff.
- Next add the caster sugar one large spoonful at a time whilst whisking until all the sugar has been added. You'll notice the egg whites become glossy.
- Now sieve over the cocoa powder, add the spoon of vinegar and whisk one last time.
- Finally add the finely chopped dark chocolate and using a silicone spatula gently fold the chocolate pieces in until fully incorported into the meringue.
- Ideally, using a silicone baking mat on a large sturdy baking sheet, start to scoop the chocolate meringue out of the bowl into the centre of the tray.
- Use the silicone spatula to smooth the meringue to the edges of the baking sheet into a large round pavlova shape. Don't worry about creating the perfect round meringue here, its going to be big, fat and delicious!
- Pop into the oven and immediately turn the temperature down to 150°C | 130°C fan | Gas 2 | 300ºF. Cook for 1 hour 15 minutes.
- Once cooked, turn the oven off and wedge the door open (I use my oven gloves to do this). Now you just wait for the oven to cool completely with the chocolate pavlova inside.
To make the chocolate cream
- Melt the dark chocolate (I use a microwave on short bursts so I don't burn the chocolate. you could use the bowl over water method).
- In a clean bowl whip the dairy free cream until thick and then pour in the melted chocolate and cherry liqueur (if using). Now whip again until combined.
- Dollop the chocolate cream onto the cooled pavlova and gently smooth to the edges with a silicone spatula
Cherry pie layer
- This bit is easy. Simply spoon the cherry pie filling over the chocolate cream and tease to the edges. Leave some pif illing over to decorate the top of the Black Forest Gateau Pavlova.
Whipped cream later
- In a clean bowl (lots of bowls or keep cleaning the same one!) whip the dairy free cream and icing sugar until thick. Spoon the whipped cream over the pavlova and tease to the edges but don't feel you have to hide all the previous layers, its looks lovely if you can see them poking through.
To decorate
- Finally, drizzle the remaining cherry pie filling over the pavlova and top with grated dark chocolate.
- Serve immediately or pop into the fridge to chill.
Nutrition
Calories: 346kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 42mg | Potassium: 223mg | Fiber: 2g | Sugar: 33g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg