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Black Forest Pavlova – Layered Pavlova Cake

December 7, 2020 by Lucy Parissi 3 Comments

2156 shares
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This Black Forest Pavlova combines chocolate pavlova, softly whipped cream, delicious cherries and chocolate. Follow my easy pavlova recipe to create this spectacular layered pavlova cake.

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Layered Black Forest Pavlova on a small cake stand sprinkled with chocolate curls

In collaboration with Thermapen

Pavlova, meet Black Forest Gateau!

You guys know how much I love pavlova! This divine dessert combines crisp meringue with cream and fruit – rumoured to have been named after Russian prima ballerina Anna Pavlova.

Black Forest Gateau – a German layered chocolate cake with cherries and cream is another favourite of mine, so I simply had to combine the two!

You only need a handful of ingredients to create this spectacular pavlova cake: egg whites, sugar, vanilla extract, cocoa powder and cream of tartar.

For the filling I have kept it traditional, with vanilla specked softly whipped cream contrasting with sweet cherries. Add a grating of dark chocolate and you have pure deliciousness!

This spectacular gluten free dessert makes an excellent alternative Christmas pudding – I guarantee you will LOVE IT!!

Pavlova cake with cream and cherries

HOW TO MAKE CHOCOLATE PAVLOVA

I decided to use my slightly unorthodox way of making meringue – using the Swiss Meringue method instead of the French which is more commonly used.

What’s the difference between French Meringue and Swiss Meringue you ask? Well the only difference is that the Swiss method combines the egg whites and sugar and heats them over a double boiler.

Thermapen digital thermometer

This means you don’t have to gradually add the sugar, tablespoon by tablespoon, as in classic Pavlova recipes. I love this method because it ensures the sugar is fully dissolved and very stable.

I always rely on my trusty Thermapen when making Swiss Meringue to check the eggs have reached 55C / 130F before whisking to fluffy perfection! This amazing digital thermometer is super easy to use at any angle and registers the temperature with supreme accuracy.

I trust my Thermapen for perfectly moist roast turkey, barbecue burgers or tricky desserts like this mirror glaze cake!

I have folded some unsweetened cocoa powder into the snowy white meringue to make a chocolatey pavlova. Don’t add too much cocoa powder tho, you want a marbled effect.

Let’s Make a Black Forest Pavlova!

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Preheat the oven to 150C / 300F. Trace two 7 inch circles on two pieces of parchment paper. Mist two heavy baking trays with cake release and line with the paper.

STEP 2 Separate the eggs, being very careful not to contaminate the egg whites with any yolk. Even the smallest speck of yolk or grease will prevent the egg whites from frothing up! Reserve the egg yolks to make my Spaghetti Carbonara!

separating eggs

STEP 3 Wipe your stand mixer bowl with a little vinegar to make sure it is free or grease. Add the egg whites, cream of tartar and sugar and stir to combine. Set the bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t come into contact with the water.

stirring egg whites and sugar over a double boiler

STEP 4 Stir with a balloon whisk until the temperature registers 55C/ 130F on your Thermapen.

STEP 5 Fit the bowl into your stand mixer and whisk on medium speed for two minutes. Increase the speed to maximum and whisk for a further three minutes or until the meringue holds firm peaks.

perfectly stiff meringue on stand mixer whisk

STEP 6 Sift a little cocoa powder over the meringue and fold gently using a metal spoon.

STEP 7 Pile meringue onto the trays and spread out to form a circle, using the traced line as a guide. Dust with a little more cocoa powder and use the spoon to mix it in slightly.

making chocolate pavlova layers

STEP 8 Reduce the oven temperature to 100C / 210F. Bake your meringue layers for 90 minutes then turn the oven off and leave them in the oven until it cools down.

STEP 9 Gently peel the meringue off the paper and place on a plate or cake stand. Spread with softly whipped cream and top with cherries. Repeat with the second layer. Add chocolate curls and dust with cocoa powder or icing sugar. Serve immediately!

layering Black Forest pavlova with whipped cream and cherries

PAVLOVA TIPS

  • Can I use pasteurised eggs to make Pavlova? For best results use fresh eggs they will hold peaks much better than egg whites from a carton.
  • Eat after assembling! This Black Forest Pavlova is stunning but needs to be consumed soon after it is filled as the moisture from the cream will soften the meringue.
  • To create chocolate curls, use a vegetable peeler against a chocolate bar.
  • You can use sweet fresh cherries in this recipe if you prefer!
  • Use my meringue nest recipe if you want to make individual Mini Black Forest Pavlovas!
  • Want to up the chocolate? Drizzle the layers with chocolate syrup!
Layered chocolate Pavlova with cherries and cream

TRY ALSO…

Black Forest Cake

Classic Black Forest Gateau with three layers of chocolate sponge layered with whipped cream and cherries. This egg-free Black Forest Cake is easy to make yet totally spectacular!
Read More

Perfect Chocolate Macarons

Want to make the best Chocolate Macarons? Follow my easy macaron recipe to make delicious, picture perfect, chocolate macarons filled with ganache.
Read More
Chocolate Macarons filled with ganache

Chocolate Strawberry Cake

This Chocolate Strawberry Cake is easy to make and tastes simply amazing! Three layers of rich chocolate sponge sandwiched with strawberry mascarpone frosting and topped with chocolate ganache and fresh strawberries.
Read More

HAVE YOU MADE MY BLACK FOREST PAVLOVA RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Black Forest Pavlova

Lucy Parissi | Supergolden Bakes
This Black Forest Pavlova combines chocolate pavlova, softly whipped cream, delicious cherries and chocolate. Follow my easy pavlova recipe to create this spectacular layered pavlova cake.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: Continental
Keyword: Black Forest Pavlova Cake, Black Forest Pavlova Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 4 hours
Total Time: 5 hours 50 minutes
Servings: 6 – 8
Calories: 661kcal

Ingredients

For the Meringue

  • 180 ml (¾ cup) egg whites from 5 large eggs
  • 340 g ( 1 ⅓ cups) granulated sugar
  • ½ tsp cream of tartar
  • 2 tsp vanilla bean paste or vanilla extract
  • 2-3 tbsp unsweetened cocoa powder , sifted

For the Whipped Cream

  • 480 ml (2 cups) cream heavy / double cream
  • 120 g (1 cup) icing sugar powdered sugar
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 tsp Kirsch liqueur optional

Filling and Decorating

  • 400 g (14 oz) canned morello cherries, in syrup
  • grating dark chocolate or dark chocolate curls
  • icing sugar to dust, optional

Instructions

  • Preheat the oven to 150C / 300F. Trace two 7 inch circles on two pieces of parchment paper. Mist two heavy baking trays with cake release and line with the paper.
  • Separate the eggs, being very careful not to contaminate the egg whites with any yolk. Reserve the egg yolks to make my Spaghetti Carbonara!
  • Wipe your stand mixer bowl with a little vinegar to make sure it is free or grease. Add the egg whites, cream of tartar and sugar and stir to combine. Set the bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t come into contact with the water.
  • Stir with a balloon whisk until the temperature registers 55C/ 130F on your Thermapen.
  • Fit the bowl into your stand mixer and add the vanilla. Whisk on medium speed for two minutes. Increase the speed to maximum and whisk for a further three minutes or until the meringue holds firm peaks.
  • Sift a little cocoa powder over the meringue and fold gently using a metal spoon.
  • Pile meringue onto the trays and spread out to form a circle, using the traced line as a guide. Dust with a little more cocoa powder and use the spoon to mix it in slightly.
  • Reduce the oven temperature to 100C / 210F. Bake your meringue layers for 90 minutes then turn the oven off and leave them in the oven until it cools down.
  • Whisk all the whipped cream ingredients on medium speed until the cream holds soft peaks.
  • Gently peel the meringue off the paper and place on a plate or cake stand. Spread with the whipped cream and top with cherries. Spoon some of the cherry syrup, letting it drip down the sides.
  • Repeat with the second layer. Add chocolate curls and dust with cocoa powder or icing sugar. Serve immediately!

Video

Notes

How to store meringue
Moisture is the enemy of meringue so make sure you store in an airtight container. The pavlova layers can last for several days if stored properly. Don’t leave meringues at room temperature after removing from the oven, store them as soon as they are cool enough unless you are using straight away.

Nutritional Info

Calories: 661kcal | Carbohydrates: 95g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 86mg | Potassium: 241mg | Fiber: 1g | Sugar: 78g | Vitamin A: 1660IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Jennifer Welch says

    February 07, 2021 at 7:06 pm

    Hi! My Pav is in the oven and it hasnt risen at all! It looks more like meringue sheets. I was very careful to whip properly and carefully fold in cocoa without deflating. What went wrong?

    Reply
    • Lucy Parissi says

      February 08, 2021 at 7:58 am

      Hi Jennifer – it’s difficult to say without seeing it. If the pavlova held strong peaks when you whisked it and shaped it on the baking tray I can’t imagine what could have gone wrong.

      Reply
  2. Beck says

    December 10, 2020 at 4:23 pm

    5 stars
    Thanks for sharing, this looks amazing dessert, perfect for a special dinner 🙂

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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