For Christmas I'm planning to make a chocolate pavlova using Nigella Lawson's recipe. The problem is I'm not sure if I should be using regular cocoa, i.e. Hershey's natural unsweetened cocoa, or dutch processed cocoa like Valrhona. Does it matter which I use for the pavlova? I know that sometimes you can use them interchangeably, but I once used regular cocoa instead of the dutch processed in a recipe and it ended up being a fail. I don't want to make the same mistake again, especially as this will be for Christmas dinner.
Here's the Nigella recipe:
for the chocolate meringue base
6 large egg whites
300 grams caster sugar
3 tablespoons cocoa powder (sieved)
1 teaspoon balsamic vinegar (or red wine vinegar)
50 grams dark chocolate (finely chopped)
for the topping
500 ml double cream
500 grams raspberries
3 tablespoons dark chocolate (coarsely grated)
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