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Erica Karbelnik

Erica Karbelnik

Black Forest Cake Pavlova

Top Chef and Chopped Canada Winner

Introduction To Her Recipe?

This dessert. This dessert is everything. Light, decadent, sexy and indulgent. My favourite ice cream is Cherry Garcia. I love the combination of cherries and chocolate. So I’ve taken a classic cake and turned it into a treat that isn’t so heavy and perfect with a nice glass of red. Hope you enjoy this one as much as I do.


  • 6 egg whites
  • 300g white sugar
  • 1 tsp cream of tartar
  • 3 tbsp cocoa powder
  • 1 lemon

Whip Cream

  • 2 cups 35% cream
  • ¾ cup white sugar
  • 1 tbsp almond extract

Cherry Compote

  • 1 bag frozen cherries
  • ½ cup sugar
  • ¼ cup brandy or cognac


  • 2 tbsp cocoa nibs
  • ½ cup fresh cherries
  • 2 tbsp 75% dark chocolate, shaved


  1. Preheat oven to 200°F. Using room temperate eggs, separate yolks from the whites.
  2. Cut one cheek of the lemon and squeeze it into the bowl of your stand mixer. Use a clean paper towel and wipe the whole bowl down with the juice. Also wipe your whisk attachment.
  3. Add your egg whites and cream of tartar. Start whisking on high. Once the eggs start to become foamy, gradually add your sugar (about 2 tbsp at a time). Keep the mixer whisking on high for about 10 minutes until the egg whites form a super stiff glossy peak.
  4. After about 8 minutes of whisking, when your whites are looking nice and firm, gradually add cocoa powder (1 tbsp at a time).
  5. Trace a circle on parchment paper (then flip over) and fill your circle with whipped meringue to the size you want.
  6. Bake meringue at 200°F for an hour and a half or until the outer shell becomes hard. Turn oven off and let sit for another hour.
  7. In a stand mixer with the whisk attachment, whisk all the ingredients together until a nice stiff whip cream is made. Do not over whip or you will create butter.
  8. Cook the cherries down with sugar until they become slightly soft and have enough liquid to coat. Add brandy or cognac. Cook off the alcohol and set aside.
  9. Once the pavlova is cooled, top with whip cream and compote.
  10. Garnish with fresh cherries, chocolate shavings and cocoa nibs for a beautiful finish.

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