Chocolate Pavlova With Salted Butterscotch Sauce - cooking recipe

Ingredients

6 None large egg whites, at room temperature
1 1/2 cups sugar
3 tbsp cocoa powder
1 tbsp balsamic or white vinegar
1/2 tsp cream of tartar
2 oz good quality dark chocolate, chopped
2 1/2 cups cream, whipped, to serve
2 tbsp fine, good quality chocolate flakes, to garnish
None None Salted butterscotch sauce
2/3 cup cream
5 tbsp butter
2/3 cup brown sugar
1 tbsp butterscotch schnapps or similar liqueur
1 tsp vanilla extract
1 pinch sea salt flakes, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper, then trace around a plate on the paper.
Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Using a tablespoon, add the sugar in 6 batches, beating well after each addition, to form stiff, glossy peaks.
Add the cocoa, vinegar and cream of tartar. Whisk briefly, then remove the beaters from the bowl. Use a spatula to gently fold in the chopped chocolate.
Spoon the pavlova into the circle on the baking paper. Pile the mixture high and smooth around the edges.
Place the pavlova in the oven. Immediately reduce temperature to 300\u00b0F. Bake for 1 hour, or until the pavlova is cracked and hard on the outside. Turn the oven off and leave the door slightly open. Allow the pavlova to cool completely in the oven.
To make the sauce, combine all the ingredients in a saucepan. Stir to combine, then bring to a boil, stirring occasionally. Reduce the heat and simmer for 15 mins, until thickened. Remove from the heat and allow to cool.
To serve, place the pavlova on a serving platter. Spoon on the whipped cream, then swirl spoonfuls of sauce into the cream. Sprinkle with chocolate shavings and sea salt flakes. Serve.