Double chocolate pavlova-gelato cake
Cakes
Italian cuisine
It's important to add the cocoa powder right at the end, after the meringue has been whipped up, for the same scientific reason that you must make sure there is not a bit of yolk in your whites: the fat (in the cocoa powder or the yolks) will prevent the meringue from whipping up. For that same reason, a chocolate pavlova will never be as towering or a billowy as a "plain" (or one with no fat added) will be. For this dairy-free pavlova-gelato cake, I used several <a href="(http://f52.co/2rx8lO8">Talenti Gelatos</a>, including Double Dark Chocolate, Hazelnut Chocolate Chip, and Fudge Brownie.
Share:
0
15
0
Comments