Chocolate Pavlova (This goes in the Whipped Filling)
Chocolate Yogurt Cake
1 1/2 cups flour
3/4 tsp baking soda
1/2 cup cocoa
1/2 cup brown sugar
1/2 cup Vanilla Greek Yogurt
1 Tbsp instant coffee
a Pinch of sea salt
1 cup melted butter
Preheat the oven to 325. Grease and line two 8" round cake pans.
Combine flour, soda, cocoa and brown sugar. Stir in the coffee, yogurt, eggs and melted butter. ( the batter will be quite thick) Divide the batter between the tow pans and smooth the top. Bake for 15 -20 minutes or until inserted skewer comes out clean. ( This is where my recipe differs from the original- do not over bake) Remove and cool completely
1 cup vermicelli noodles
1/2 cup chocolate
Cadbury Easter eggs or Jelly Beans
While the cake is cooling, make the nest. Break up the vermicelli noodles into pieces to make the nest. Melt 1/2 cup chocolate (I had some leftover Christmas chocolate) in the microwave at medium power. Pour chocolate over the noodles and stir to coat. Line a small bowl with saran wrap and press the chocolate noodles into the bowl to form a
nest. Place a smaller bowl on top and place in the fridge to
Pavlova broken into bite sized pieces
1 cup whipping cream
2 Tbsp sugar
1/2 cup chopped hazel nuts
Whip the cream until soft peaks form. Add the sugar and whip again until soft peaks form. Stir in the meringue and the hazel nuts. Spread filling between the two cake layers.
8 ounces semisweet chocolate
1 c whipping cream
1/2 cup icing sugar
Pinch of coarse salt
Coarsely chop the chocolate and place in bowl.
Bring the cream to a boil over medium high heat. Pour over the chocolate and let stand for 10 minutes- DO NOT STIR
After 10 minutes, stir with a whisk until smooth and shiny. Add the icing sugar slowly and continue to whisk.
Pour over assembled cake and allow the ganache to slide down the sides.
Place your nest on top of the cake and wait for the oohs and ahhs.