In search of a new version of pavlova…came across chocolate pavlova and decided to give it a whirl; several recipes out there; this is a riff off of a recipe by Nigella Lawson; translated from grams for most part. I also topped with strawberries; she used raspberries. I am sure both are great options. Use the fruit you have. It was impressive looking and delicious!
Chocolate Pavlova with Strawberries; serves 8
6 large egg whites
Pinch sea salt
½ tsp. cream of tartar
1 ¼ cup sugar
3 Tbsp. cocoa powder sieved
1.5 tsp. red wine vinegar
50 grams dark chocolate chopped; I used 1 1/3 of two 40 oz bars of Aldi’s dark chocolate
1 ½ cup heavy cream
2-3 Tbsp. sugar
1 quart box of ripe strawberries sliced and mixed with 1-2 Tbsp. sugar (optional but if they aren’t dead ripe it is a good idea)
Prep: Line a heavy baking sheet with parchment paper. Draw a 9 inch circle and flip paper. Chop chocolate with heavy knife, sieve cocoa, separate eggs. Slice strawberries and mix with sugar (if eating same day as making meringue)
Meringue: Heat oven to 360 degrees. Beat the egg whites with salt and tartar until stiff and then add in sugar in slow steady stream. Turn mixer to high and beat until glossy. Several minutes. Add in vinegar, chocolate and cocoa. Fold well. Spoon out onto the parchment paper; try to keep in the circle. Smooth top a bit. Bake in oven center shelf; turn heat down to 300 degrees. Warning: it will get bigger so don’t make it too wide. Bake 55-60 minutes until it looks baked; can be slightly squishy inside. Cool in oven with door cracked open for about 30 minutes. Can store a day. I put mine in the microwave to avoid humidity.
Serve: Beat cream (I like to chill my beaters and the bowl), add sugar; it should be fairly stiff. Pour out on the meringue and top with the strawberries. Can put slivers or curls of dark chocolate on top. Slice and serve. Enjoy!
I have to say it tasted great leftover the next evening.
Chocolate pavlova: if you can make meringue in your mixer you can make this awesome company dessert.
My slice…yeap; on a paper plate. We were in a senior living room with a tiny sink; paper plates are essential! It tasted even better than it looks here.
Always on the lookout for a shelf stable gluten free snack choice… Saw this small bag of dark chocolate almonds at Walmart. Not generally where I shop for groceries…but there I was and there it was. On a shelf on the edge of the produce department, right next to dried fruit items. It was only like $1.29 for two ounces so I picked up one to try. It is just whole almonds dipped in dark chocolate. Made by Orchard Valley Harvest located in Illinois. 15 grams of sugar, 5 of dietary fiber, no sodium, 24 grams of fat. I didn’t gobble the whole thing; ate like 4-5 almonds at a sitting so I got at least 3 or 4 servings. I didn’t find it to raise my blood sugar much and I enjoyed the crunch of the almonds against the dark, almost bitter chocolate flavor. Delish and definitely worth getting again. Only wish it came in a bigger bag. Opps; while looking around for pictures I found that it does come in a 14 ounce size. Next time!
FYI: I have been blogging for just over five years, first on Patch and then on WordPress. Recently I upgraded my blog to remove advertisements that WordPress puts up and to give me more storage space. Moving on up!
I still enjoy the process of writing my blog posts and plan to continue for the foreseeable future. I write about new recipes I have made, new products I have tried out, restaurants I have eaten at or my struggle to find gluten free foods that are healthy and yummy. Occasionally I have to whine and vent about my life but mostly I am just so thankful to be healthier and to have good food for my meals. I am not much for pre-made foods so you will find many posts with recipes and not so many product reviews for readi-made entrees. I also try to cook and eat low sugar when it comes to dessert. I eat most produce seasonally and I eat a wide variety of veggies and fruits. Often my snack is a fruit; ;this afternoon I had a tiny tangerine and after work half a ripe pear. They are like my candy; sweet and juicy. I crave the fresh!!
Thank you for tuning in and reading my posts on my gluten free life style. I enjoy writing, enjoy cooking and sure do enjoy eating tasty food. Most of my recipes are pretty easy. Before I went gf I ate a lot of snack bars and junk food. I have cut back severely on that stuff. My body feels better for eating healthy choices and that makes me feel better in general. Everything I post I have either cooked myself or eaten something I bought. No one pays me to post stuff, I am totally independent and honest about anything I report on here. I love good food; just hate eating crappy tasting so if I give you a recipe it is gonna taste great. Enjoy!
There are still some zucchini growing in my garden. I am a huge lover of dark chocolate. So… I want to share this muffin/cupcake recipe for anyone who wants to use up a zucchini and loves dark chocolate. You really can’t tell there is zuke in there. I could taste a faint banana flavor (knowing that I put one in there) but the really strong flavor is dark chocolate. To my mind they taste like a tender crumbed deep chocolate cupcakes. Yumm!
Easy recipe as long as you have a blender. Never baked using just a blender as my mixing device. Did you notice there is no flour in this recipe? The magic ingredient in my eyes is the almond butter. And probably that banana! FYI: I found this recipe somewhere on the net, can’t find it now that I deleted it. But I had made it once and had written down the recipe so here it is for you to whip up…as long as you got a blender….
Flourless Chocolate Zucchini Muffins
½ cup almond butter
1 ripe med banana
1 large egg
¼ cup honey
¼ cup cocoa
2 tbsp. chia seeds
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. sea salt
1 cup shredded zucchini
Scant 1 cup dark chocolate chips plus extra for topping.
Put first 9 ingredients in blender, blend fully; put in mixing bowl; add zucchini and chocolate chips. Blend well.
Put into muffin cups; first set 12 liners, add 1-2 more choco chips on top after the batter is in the cups.
Bake 375 degree oven for 20 minutes
Cool in pan; best after aging: suggested you have willpower to hold out until 24 hours have passed….good luck with that!