Name: Chocolate chantilly pavlova
Yield: 0 serving
Cuisine: Bake
Ingredients: 3.00 eggs large, whites only; salt just a pinch; 1.00 ml Cream of tartar; 155.00 g sugar; 2.00 ml vanilla essence; 80.00 ml walnuts or pecans, chopped; 375.00 ml cream; 100.00 ml chocolate sauce; 30.00 ml castor sugar; decoration GROUPING

Recipe Disclaimer

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Ingredients (10)

3.00	eggs — large, whites only
	salt — just a pinch
1.00 ml	Cream of tartar
155.00 g	sugar
2.00 ml	vanilla — essence
80.00 ml	walnuts — or pecans, chopped

FILLING

375.00 ml	cream
100.00 ml	chocolate — sauce
30.00 ml	castor sugar
	decoration — GROUPING

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Method:

1. Beat the egg whites, salt and cream of tartar together in a large mixing bowl until soft peaks form. Gradually beat in the sugar until a very stiff meringue is formed. Beat in the vanilla.
2. Line a baking tray with greaseproof paper. Spread the meringue mixture in a circle, building up the sides as high as possible. Sprinkle the nuts over the bottom. Bake in a preheated 140 ºC oven for 1 hour. Turn off the oven and leave meringue shell in oven until oven has cooled.
3. FILLING: Whisk the cream and castor sugar until stiff. Stir a little of the whipped cream into the chocolate sauce and then fold the mixture into the rest of the whipped cream. Spread evenly into the meringue crust and chill.
4. TO DECORATE: Top with chocolate curls.