Chocolate and Wattle Seed Pavlova

Prep: 15 minutes

Cook: 1 1/4 hours

Serves: dinner party (8-10)

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This terrific chocolate pavlova is perfect for Australia day with the addition of the subtle coffee flavour of wattle seed.

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Chocolate and Wattle Seed Pavlova

Ingredients:

Chocolate and Wattle Seed Pavlova

6 egg whites, at room temperature

1 1/2 cups caster sugar

75g CADBURY Milk Baking Chocolate, finely grated

1 teaspoon wattle seed

2 cups whipped cream or ice cream, for serving

Fresh berries, for decoration

Chocolate curls, for decoration

Method:

Chocolate and Wattle Seed Pavlova

Beat the egg whites until stiff peaks form. Gradually add the sugar 1/4 cup at a time beating well between each addition until the meringue is thick and glossy and sugar has dissolved. Gently fold through the chocolate and wattle seed
Spread a third of the meringue onto a paper lined baking tray to make a 24cm circle. Spoon meringue around the edge of the circle to form the walls of the pavlova
Bake in a moderately slow oven 150°C for 1 1/2 hours. Turn off oven and cool completely in the oven
Fill the centre of the pavlova with the cream and decorate with berries and chocolate. Serve immediately

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