Combining chocolate and cherry flavor, crispy on the outside and marshmallowy-like texture on the inside, this chocolate cherry pavlovas taste like a black forest cake in a pavlova form.
We welcome the fall ambiance with gentle breeze blowing through the trees in my house’s backyard. Hearing the wind started all night long, I knew my favorite season was finally coming. Like the cold and leaves falling down. After waking up, immediately I opened the windows to feel the fresh yet first fall air into the house.
My aunt gave me a small bag of cherries, which surprised me a lot as I think cherry season is over. I missed the sour taste of cherries and these cherries from my aunt right now are such a great gift to me. Last summer, I made a black forest cake which highlights the unique slight sweet and sour taste and today I want to bring it again with my chocolate cherry pavlovas, aka black forest pavlovas.
Upon my classic pavlova is how to make the meringue base, which usually comes from whipping the egg whites, sugar and a bit of acid until stiff peak. These chocolate cherry pavlovas use the same method except I added 2 teaspoons of cocoa powder and additional melted chocolate to enhance the flavor of the overall meringue. You can add kirsch, cherry-flavored liqueur to make it classic and authentic but feel free to leave if you don’t want it.
I used chocolate ganache and cherry sauce to top these mini pavlovas. For the best result, it is highly recommended to use high quality chocolate. To make chocolate ganache, in a saucepan, bring cream just to simmer then remove from the heat, pour over chopped chocolate and allow to sit for 3-5 minutes. Gently whisk in the cream and chocolate together until a smooth, silky consistency.
Besides chocolate, cherry makes the best part in the topping for these mini pavlovas. You can use frozen cherries to make the sauce, make sure they are pitted. Choo them into 1/2 inch small cubes and cook with sugar over medium heat, stirring constantly and gently until it comes to a simmer and slightly thickens about 2 to 3 minutes. You can stir in kirsch if you want in this step.
Don’t forget to reserve some fresh cherries to decorate your pavlovas 🙂
Other Dessert Recipes:
Chocolate Cherry Pavlovas
- 4 large egg whites (or 122g egg whites)
- 1 1/8 cup (225g) granulated sugar
- 1/2 tablespoon cornstarch, sifted
- 2 teaspoons cocoa powder
- 1 ounce (28g) bittersweet chocolate, melted
- 1 teaspoon (5ml) lemon juice, cream of tartar or white wine
- 1 teaspoon (5ml) pure vanilla extract
For Chocolate Ganache
- 4 ounce semi-sweet (226g) chocolate bars, chopped
- 1/2 cup (240ml) heavy cream or whipping cream
- 3/4 cup (170g) pitted cherries, fresh or frozen, cut into 1/2 inch cubes
- 1 1/2 tablespoons (22g) sugar
- 2 tablespoons (30ml) water
- 1/2 teaspoon lemon juice
- Preheat oven to 215°F/101°C.
- In a mixer bowl fitted with a whisk attachment, beat egg whites on low-medium speed until soft peak forms. With the mixture still on, gradually add sugar in 3 additions, beating for 30 seconds between, then increase to high speed and beat until stiff peaks form. The meringue at this time will be glossy, and the sugar is fully dissolved. Add the vanilla extract, the cream of tartar and cornstarch, either fold them in by hand or beat them on low speed until just combined. Gently fold in sifted cocoa powder and melted chocolate until combined.
- Using two spoons, scoop a mound of meringue and palace on parchment paper. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to the oven.
- Bake for 60-75 minutes until the pavlova is firm and dry at the edges. Turn off the oven and, without opening the door, let pavlova cool completely in the oven. Transfer to a wire rack to cool completely. Meanwhile, making sauce.
Make Chocolate Ganache
- Place chopped chocolate in a medium sized bowl and set aside.
- In a small saucepan bring cream to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 2-3 minutes.
- With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency.
Make Cherry Sauce
- In a medium saucepan, add cherries, sugar and lemon juice. Place over medium heat and stir constantly until the mixture starts to thicken and bubbles start around the edges.
- Remove from heat and add in kirsch if desired. Cool to room temperature before using.
- Once the pavlovas are completely cool, place 1 tablespoon of chocolate ganache on top of the pavlova, straight into the hole then add in 1 tablespoon of cherry sauce on top of chocolate ganache. Garnish with fresh cherries.
- Pavlovas will keep for several days in an airtight container at room temperature.