The Cupcake Bloke's Chocolate Orange Pavlova


  1. Preheat the oven to 140°C 
  2. Line two baking trays with greaseproof paper and mark out an 8inch circle 
  3. In a clean, dry bowl whisk egg whites until soft peaks form. 
  4. Gradually whisk in the sugar until stiff peaks form. 
  5. Gently fold the cocoa powder into the meringue. 
  6. Spoon tablespoons of the mixture onto the prepared trays. 
  7. Bake for 45mins. 
  8. To make the chocolate cream, gently melt the chocolate in a bowl over simmering water. Whip the cream till it forms soft peaks. Allow the chocolate to cool, then add 2 tablespoons of whipped cream into the chocolate. Mix well then fold that into the remaining softly whipped cream and orange zest, don’t stir too much or it may split. 
  9. To serve, place one of the meringues on a serving plate, spread with half the chocolate cream and half the orange segments, place the second meringue on top, and cover with the remaining chocolate cream. 
  10. To decorate, top with the plain whipped cream and decorate with the chocolate and orange segments. 


For the Pavlova Base 

  • 4 egg whites 

  • 250g icing sugar 

  • 4 tsp cocoa powder 

For the chocolate orange cream 

  • 150g milk chocolate 

  • 500ml cream 

  • 2 orange, Zest 

  • 2tsp, Icing Sugar 

To decorate 

  • Segmented Oranges, from the two oranges above 

  • Chocolate Orange 

  • Clementine Segments 

  • 200ml Whipped Cream