Chocolate pavlova cake


chocolate-pavlova-cake

''Combine your favourite desserts with this inventive pavlova topped chocolate cake.''

Equipment

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Ingredients

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Method

Step 1

Preheat oven to 160C. Grease and line base and side of a 6cm-deep, 20cm springform cake pan with baking paper.

Step 2

Prepare White Wings Rich Chocolate Cake mix, without icing, using butter or margarine, eggs and water following packet directions. Spoon into prepared pan. Bake for 30 mins.

Step 3

Meanwhile, place the extra water in a bowl. Add White Wings Pavlova Magic mix. Beat following packet directions, gradually adding sugar, until meringue is thick and glossy.

Step 4

Remove the cake from oven and reduce oven to 140C. Spoon half the meringue mixture over the cake. Discard remaining mixture. Gently spread meringue mixture over the top of the cake to cover. Bake for 25 mins or until meringue is lightly browned and crisp. Turn oven off. Leave the cake in the oven with the door closed for 30 mins. Set aside to cool completely.

Step 5

Transfer the cake to a serving plate. Top with whipped cream and berries.

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