Just because Valentine’s Day has passed, doesn’t mean it’s time to move on from chocolate desserts. In fact, it’s never time to move on from chocolate desserts. Especially decadent ones like these lusciously chocolatey brownies made with two kinds of cocoa powder and swirled with tahini for a nutty, slightly bitter note, and then topped with sweet and tangy pomegranate curd, fresh fruit and whipped cream.Continue reading Tahini Swirled Brownies with Pomegranate Curd
Pavlova may seem like an intimidating dessert to make, but it is actually quite easy. A couple years ago, we featured a Pavlova with Lemon Curd and Berries. So good for spring and summer months! But chocolate pavlova is my favorite kind of pavlova. In fact, it is probably my favorite chocolate dessert. The key to a good chocolate pavlova is figuring out the perfect cocoa ratio. Cocoa powder deflates egg whites, so black cocoa powder is a must in this recipe to deliver the most chocolatey flavor and still keep that fluffy marshmallowy interior.
Since pavlova uses a lot of egg whites, making curd out of the egg yolks to top the pavlova with is a no-brainer. This post includes a recipe for pomegranate curd and orange curd, as well as instructions for one large pavlova or smaller individual sized ones.