Recipes Sweet

Chocolate Silk Pie Pavlova

July 19, 2017

So here is the first of the two birthday cakes I made last week-end. That one was for my sister. She hadn’t any idea of what she wanted so I decided to go freestyle with this one. Starting with a pavlova shaped as a pie shell, I filled it with thick and silky chocolate mousse as for a traditional silk pie minus the crust, then I decorated it with whipped cream and chocolate shavings.

Silk pie pavlova

The result was d-e-l-i-c-i-o-u-s! I hesitated for the filling with a coffee semifreddo to get some kind of ice cream-like texture but being short on time (the semifreddo needs to stay 6 hours in the freezer) and still having the table to decorate, I eventually opted for this version. No regret, chocolate is always a good idea. Half pavlova, half silk pie, this recipe won’t deceive you.


Chocolate mousse:

    • 170 gr chocolate
    • 227 gr butter at room temperature
    • 200 gr granulated sugar
    • 1 teaspoon vanilla extract
    • 4 eggs
    • A good pinch of sea salt
  1. In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes.
  2. Add the melted chocolate and the vanilla. Whisk until thoroughly combined.
  3. Turn mixer to medium speed and add the 4 eggs, one at a time, whisking about 2-3 minutes between each addition. Mixture should ressemble a thick cream.
  4. Store in the fridge for at least 2h.


  • 3 large egg whites
  • 160 g extra fine sugar
  • 1 pinch sea salt

Whipped cream: 

  • 250 ml heavy cream
  • 50 gr sugar (including 8 gr of vanilla sugar)
  1. Beat egg whites, the pinch of salt and the sugar with an electric whisker until stiff peaks form.
  2. Line a cake pan with round parchment paper. Spoon the meringue in it and shape it roughly as a thick pie crut. bake for 1 h 10 until the meringue looks slightly golden.
  3. When done, turn off the heat and leave in the oven with the door slightly open until completely cooled.
  4. Leave on the counter for later use.
  5. When completely cooled, fill with the chocolate mousse and place in the fridge for 1 hour.
  6. Whip the cream and decorate just before or up to 1 hour before serving for maximum freshness.
  7. To whip the cream, place the bowl in the freezer 10 minutes before. Whip until the cream begins to thicken then add the sugar and whip for a few more minutes until soft waves form.



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