This is a delicious and super-easy-to-make recipe... perfect for Valentine's Day!

Ingredients

For the Meringue Base:

3 large egg whites
1 cups superfine sugar
1-1/2 tablespoons unsweetened cocoa powder, sifted
1/2 teaspoon balsamic or red wine vinegar
1 oz dark chocolate, finely chopped

For the Toppings:

1 cups heavy cream
2 cups raspberries
1 to 2 ounces dark chocolate

Directions

Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. I used a silicone mat.

Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.

Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.

Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. With a spoon, make little circles with the meringue, about 1.5 inches in diameter, smoothing the sides and the top with a spatula.

Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top.

Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disks cool completely in the oven. When you are ready to serve, use a spatula to gently take them off the parchment paper or mat. 

You can eat them right away without the whipped cream, with some berries on the side. Or you can take it to the next level and decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue disks. Then top it with the raspberries. Coarsely grate the chocolate on top. 

Enjoy!