Method

1. To make the drizzle, place the dark chocolate in a ceramic bowl and heat in the microwave in 30-second increments, stirring after each until glossy and smooth. You want the chocolate to be pourable but not too runny.

2. Dip 12 cherries with stalk intact into the melted chocolate. Set aside to set.

3. Place the pavlova on a cake stand and pour the remaining chocolate mixture over the cake, starting in the middle, allowing it to run over the sides for a decadent and dramatic look.

4. Top with whipped cream.

5. Decorate with the 12 chocolate dipped cherries and some extra fresh cherries.

6. Serve immediately.

Ingredients

IGA Country Chef 500g pavlova base

200g dark chocolate

300mL cream whipped

400g plump, red cherries

Black Forest Pavlova

4.4
(11)
  • 12 Serves
  • 20 minutes

This recipe fuses two Christmas traditional recipes into one. The black forest cake and the pavlova.

Ingredients

IGA Country Chef 500g pavlova base
200g dark chocolate
300mL cream whipped
400g plump, red cherries

Method

  1. To make the drizzle, place the dark chocolate in a ceramic bowl and heat in the microwave in 30-second increments, stirring after each until glossy and smooth. You want the chocolate to be pourable but not too runny.
  2. Dip 12 cherries with stalk intact into the melted chocolate. Set aside to set.
  3. Place the pavlova on a cake stand and pour the remaining chocolate mixture over the cake, starting in the middle, allowing it to run over the sides for a decadent and dramatic look.
  4. Top with whipped cream.
  5. Decorate with the 12 chocolate dipped cherries and some extra fresh cherries.
  6. Serve immediately.

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