{"id":3154,"date":"2024-11-22T17:54:03","date_gmt":"2024-11-22T17:54:03","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3154"},"modified":"2024-11-22T17:54:03","modified_gmt":"2024-11-22T17:54:03","slug":"chocolate-and-hazelnut-pavlova","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/chocolate-and-hazelnut-pavlova\/","title":{"rendered":"Chocolate and Hazelnut Pavlova"},"content":{"rendered":"<p class=\"p1\"><em><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/em><\/p>\n<p class=\"p1\"><em><span class=\"s1\">For the meringue:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">3 egg whites<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">175 g of sugar <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><em><span class=\"s1\">For the topping:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">300-330 ml of whipping cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">about 3-4 tablespoons of caster sugar to taste <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4 tablespoons of a good chocolate-hazelnut spread<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">seeds from half a vanilla pod or some vanilla extract (optional)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some chopped hazelnuts for garnish <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 135 C (static oven).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whisk the egg whites until they start to form soft peaks. Start gradually adding the sugar while whisking all the time. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the sugar has dissolved and the mixture has turned firm, lay a flat baking tray with baking parchment. With the help of a silicone spatula spoon, form one round meringues of about 20 cm in diameter on the tray. Even out its surface and bake in the preheated oven for about 50-55 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the meringue has baked, don&#8217;t take it out from the oven immediately, instead, leave the oven door ajar for the next 25 minutes and let it cool down.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">After 25 minutes you can take out the meringue and let it cool down completely. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Next whip the cream until it forms soft peaks (be careful not to whisk it for too long as it might split) and start gradually adding the sugar along with the vanilla seeds or essence while whipping all the time. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Reserve about a half of the whipped cream on the side. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a separate bowl gently fold the remaining whipped cream into the chocolate and hazelnut spread. The easiest way is to initially fold just a small part of the cream and then add the rest.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">To assemble:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Spread the the chocolate cream first on top of the cooled meringue.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Finish it off with a layer of whipped cream and decorate with chopped hazelnuts.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4: For the meringue: 3 egg whites 175 g of sugar For the topping: 300-330 ml of whipping cream about 3-4 tablespoons of caster sugar to taste 4 tablespoons of a good chocolate-hazelnut spread seeds from half a vanilla pod or some vanilla extract (optional) some chopped hazelnuts for garnish Preheat the oven to &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/chocolate-and-hazelnut-pavlova\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chocolate and Hazelnut Pavlova&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[89,482,72],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3154"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3154"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3154\/revisions"}],"predecessor-version":[{"id":3207,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3154\/revisions\/3207"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3164"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}