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1
Preheat oven to 350u00b0F. Line a baking tray with parchment paper, then trace around a plate on the paper.
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2
Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Using a tablespoon, add the sugar in 6 batches, beating well after each addition, to form stiff, glossy peaks.
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3
Add the cocoa, vinegar and cream of tartar. Whisk briefly, then remove the beaters from the bowl. Use a spatula to gently fold in the chopped chocolate.
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4
Spoon the pavlova into the circle on the baking paper. Pile the mixture high and smooth around the edges.
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5
Place the pavlova in the oven. Immediately reduce temperature to 300u00b0F. Bake for 1 hour, or until the pavlova is cracked and hard on the outside. Turn the oven off and leave the door slightly open. Allow the pavlova to cool completely in the oven.
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6
To make the sauce, combine all the ingredients in a saucepan. Stir to combine, then bring to a boil, stirring occasionally. Reduce the heat and simmer for 15 mins, until thickened. Remove from the heat and allow to cool.
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7
To serve, place the pavlova on a serving platter. Spoon on the whipped cream, then swirl spoonfuls of sauce into the cream. Sprinkle with chocolate shavings and sea salt flakes. Serve.
