Calories per serving: 337
For the pavlova
4 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon lemon juice
1 tablespoon cocoa powder
For the topping
1 cup whipping cream
1 cup fresh raspberries
1/4 cup shaved dark chocolate
1/4 cup melted chocolate for drizzling
1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
2. Whisk the egg whites and salt on high speed until they hold their shape. Add the sugar gradually until the mixture stands in firm peaks. Add the lemon juice and whisk just to incorporate. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula. Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 3 inches by 5 inches and 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for one hour. Remove and set aside.
4. For the topping: Whisk the whipping cream into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.
Recipe from http://www.mylifetime.com/shows/cook-yourself-thin/recipes/chocolate-pavlova