Chocolate Pavlova with Mascarpone Cream & Raspberries
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A dream of a dessert, this chocolate pavlova features a fudgy, marshmallowy center encased in a crisp shell, all topped with rich whipped cream and fresh raspberries.
The pavlova, named after the renowned ballet dancer Anna Pavlova during her 1920s tour of Australia and New Zealand, is pure dessert magic. It features a meringue that’s crisp on the outside with a marshmallow-soft inside, usually topped with whipped cream and fresh fruit. This rich chocolate pavlova, inspired by Nigella Lawson, mixes cocoa powder and bittersweet chocolate into the meringue for a decadently fudgy base. To make it even more luxurious, I whip a little mascarpone into the cream. It’s perfect for Passover, or anytime you need a light, gluten-free dessert that’s sure to impress. I can’t wait for you to try it!
“People go WILD over this pavlova, and honestly it’s easier to make than most desserts. It truly is a showstopper. I’d give it 10 stars if I could.”
What You’ll Need To Make Chocolate Pavlova
Step-by-Step Instructions
The nice thing about pavlovas is that even though they look fancy, they are incredibly easy to make. To begin, add the egg whites to the bowl an electric mixer.
Beat until foamy and then gradually add the sugar.
Continue beating until the meringue is glossy and stiff (when you slowly lift the whisk out of the mixture, it will hold stiff peaks). Be patient; this takes 8 to 9 minutes.
Next, sift in the cocoa powder and add the chopped chocolate and vinegar.
Using a rubber spatula, fold the mixture together until no streaks of cocoa powder remain.
Mound the meringue onto a parchment-lined baking sheet and spread into a 9-inch “cake.”
Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. Don’t worry if the top is cracked (or if it collapses while it cools) — this is normal and it all gets covered with whipped cream in the end.
When the meringue is cool, make the topping. In a medium bowl, combine the mascarpone cheese, heavy cream, and vanilla. Gradually add the sugar and continue beating until it holds soft, pillowy peaks.
Mound the mascarpone cream onto the meringue and gently spread it out about 1 inch (2.5 cm) from the edge (don’t worry if the meringue cracks in the process).
Top the pavlova with the raspberries and sprinkle the shaved chocolate over top.
Cut the pavlova into wedges, wiping the knife in between slices, and serve.
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Chocolate Pavlova with Mascarpone Cream & Raspberries
A dream of a dessert, this chocolate pavlova features a fudgy, marshmallowy center encased in a crisp shell, all topped with rich whipped cream and fresh raspberries.
Ingredients
For the Pavlova
- 6 large egg whites
- Pinch salt
- 1¾ cups superfine sugar (see note)
- 3 tablespoons natural unsweetened cocoa powder, such as Hershey's
- 1 teaspoon red wine vinegar
- 2 ounces bittersweet chocolate, finely chopped
For the Marscapone Cream
- 8 ounces (1 cup) mascarpone cheese, cold
- 1½ cups heavy whipping cream, cold
- ¼ cup sugar
- 1 teaspoon vanilla extract
For the Topping
- 1½ cups fresh raspberries
- 2 ounces bittersweet chocolate, grated or shaved into curls (optional)
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper. Using a dark marker, draw a 9-inch diameter circle on the parchment paper by tracing around a 9-inch cake pan or plate. Flip the paper over so your meringue won't touch the marker.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium-high and gradually add the sugar; continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.)
- Pass the cocoa powder through a sieve or sifter and add to the meringue. Add the vinegar and chopped chocolate. Using a large rubber spatula, fold the mixture until well combined. It should be a light mocha color with no white or brown streaks.
- Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly -- it shouldn’t be perfectly smooth or overworked. Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. Don't worry if the top is cracked -- that's normal and it all gets covered with whipped cream in the end. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. (The meringue won’t collapse as much if it cools gradually.)
- Before serving, carefully peel the meringue off of the parchment paper and place it on a serving platter. In a medium bowl, beat the mascarpone cheese, heavy cream, and vanilla on medium speed until just combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Do not overbeat; it should not be too stiff or grainy. Mound the mascarpone cream onto the meringue and gently spread it out about 1 inch from the edge (don't worry if the meringue cracks in the process). Top the pavlova with the raspberries and sprinkle the shaved chocolate over top. Cut the pavlova into wedges, wiping the knife in between slices, and serve.
- Note: If you don't have superfine sugar, place regular granulated sugar in a food processor and pulse until fine, about 30 seconds.
- Note: This pavlova can be made ahead and assembled up to 12 hours ahead of time. Keep in the refrigerator.
Nutrition Information
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- Per serving (10 servings)
- Calories: 429
- Fat: 25 g
- Saturated fat: 15 g
- Carbohydrates: 51 g
- Sugar: 47 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 136 mg
- Cholesterol: 74 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Turned out great! I thought I messed up after it cracked in the oven and expanded a littler bit larger than it should have, but woo! It was wonderful. Did have extra topping.
My family and I loved this dessert.
Exceptional recipe 😃
Made this for Mother’s Day and it was loved by all! There were some details that seemed off and I was wondering if there’s an easy solve. My pavlova spread from 9″ to a little over 10″. How do I get it to stay at 9″ to help it maintain some thickness? There were some really big air pockets inside the crust towards the outer perimeter (visible when I cracked it as I was working the cream on top). Is this normal as well? Thanks Jenn! This recipe is definitely a keeper and I will make again!
Hi Ling, If it spread out while baking, it may be that you didn’t whip the egg whites long enough. Did you beat them until stiff peaks formed? Also, It’s normal to have air pockets inside the crust; that’s just the nature of the pavlova (and why the whip cream goes on top). 🙂
Delicious and so simple! It’s a completely different type of dessert and a show-stopper for company. This is by far my favorite.
Made this and loved it. The meringue was chewy in the middle and light around the edges. It was quite easy to make and a big hit with everyone. I added a splash of Grand Marnier to the cream.
We all thought it was just the right amount of sweet. This is a dessert after all not a savory item.
I love this recipe so much and have made it successfully many times! I agree with some of the other commenters on reducing the amount of sugar by at least 1/2 c, as I prefer it less sweet.
I want to make this again soon, but am pregnant so meringues are generally on the list of things to avoid. Can I substitute the fresh eggs with pasteurized egg whites (from a carton) instead to make it safe for me?
So glad you like this, Carly! I wouldn’t think the egg whites would be an issue as they are cooked/baked. That said, I think pasteurized egg whites would work fine. Hope you’re feeling good! 🙂
This is one of our family’s favorite desserts!! I am wondering if I can use this same recipe to make individual mini pavlovas? If so, what temp should I bake them at and for how long? Thanks!
Hi Gina, So glad this is a family favorite! I haven’t made these in mini form. The baking temperature should remain the same, but I’m not sure what the cooking time will be; it will be shorter but it depends on the size of the Pavlovas. (Just keep a close eye on them.) Hope everyone enjoys!
Hi Jenn, I am very looking forward to making this for Mother’s Day! I am hoping to make this into heart shape, would you see any issues I may face or anything I should be aware of? Thanks !
I don’t think you’d have any issues with a heart shaped version of this. If you’re able to get it to resemble a heart, I’d love to see a pic! Feel free to share a pic at jennifer@onceuponachef.com if you remember. 🙂
Hi Jenn,
I made this pavlova for the first time and although the flavor was delicious, I was surprised by how much it collapsed. I followed the recipe, baked it for 65 minutes and let it cool with the oven door propped open. When I first turned off the oven, it was puffed and 30-40 minutes later it had collapsed so that the outer edges were still standing about 1.5 inches tall but the entire middle section was only a little over 1/2 inch tall. Is that much collapse normal? How can I avoid that in the future? I see in the comments that some people say it was done after baking for 45 minutes, maybe I overbaked it? What sort of texture am I looking for inside when it is done? I have zero experience with meringues, so any guidance would be appreciated. Thank you!
Hi Lesley, I don’t think you did anything wrong — it’s not unusual for it to collapse like you’ve described, and because it gets covered with cream, you don’t have to worry about the way it looks on top.
I had the same thing happen. There was an outer ring of about 2″ that was the right height but an entire 5″ circle in the center collapsed to be about the same as Lesley said, maybe a half-inch tall. And the thin center part looks overcooked. (I baked it for 65 minutes as the recipe states.) I haven’t served it yet. It looks gorgeous right now but am wondering what I need to do to keep the meringue a consistent height.
Hi Laurie, that’s not unusual and I suspect that the center portion isn’t overbaked. I wouldn’t be concerned about it; I think it will be delicious!
Jenn, it WAS delicious and everyone raved and raved about it. I live in Austin where we’ve had triple-digit temps and extreme drought for the past 2 months, but wouldn’t you know it rained the day I needed to make this? I’m going to try this again when it’s not so humid. Truly a showstopper dessert. Fairly easy to make but one of the most gorgeous desserts I’ve ever made.
I made the pavlova for Passover. It was the hit of the meal. My son’s girlfriend already has requested it for her birthday instead of a cake! The pavlova looks impressive, tastes great, and is surprisingly easy to make.
HA! Exactly the same in our house. Celebrating a delicious treat for a birthday during unleavened bread!! It was amazing.
I made it for Passover too. This is the best thing that has ever touched my lips. Making it for Thanksgiving this year!
Hi Jenn, I regularly enjoy your recipes as a mainstay in my kitchen, thank you! I’m planning to make the double chocolate pavlova for company next week. I’m wondering if I separate the meringue into smaller, individual cakes, does that change the cooking time? Many thanks!
Hi Mindy, So glad you like the recipes! I haven’t made the Pavlovas in mini form, so I’m not sure what the cooking time will be; it will be shorter but it depends on the size of the Pavlovas. (Just keep a close eye on them.) Hope everyone enjoys!
I needed a fancy dessert for our Passover meal. This was a show stopper! Thanks, Jenn! Everyone at the table was impressed and said they’d never seen this dessert before. There was a scramble for seconds! My only change was to reduce the sugar by 1/4 cup.
Can I use a spring-form pan for the meringue?
I wouldn’t recommend it – I think it will stick – sorry!
Another home run hit recipe! 10 stars!!! Your recipes never disappoint. 😍😍😍👏👏👏
I just made this for Valentine’s day but the meringue came out pancake flat. I noticed it started to flatten half way through the baking. What did I do wrong?
Hi Tolan, Sorry you had a problem with this! It sounds like you didn’t beat the egg whites for long enough. The egg white/sugar mixture should be beaten until it’s glossy and stiff (when you slowly lift the whisk out of the mixture, it will hold stiff peaks). This usually takes 8 to 9 minutes.
I just love this Pavlova.
Can I also make a smaller one with half the ingredients and how long should it be in the oven?
Thank you!
So glad you like it, Jenny! Yes, you can make a smaller version. Cooking time may be a bit shorter but I’m not sure by how much so just keep a close eye on it. Hope you enjoy!
Love this! Before making this, I had never made nor tasted a pavlova. Love the crispy shell on the outside, and the mascarpone whipped cream is perfect! It’s a unique dessert that a lot of people where I am from have never tried. I made it for co-workers, since some of them are gluten-free, and they loved it. It is quite sweet, so I reduced the sugar by 1/4 cup the second time I made it. Still PLENTY sweet.
I love this dessert! It’s perfect for a dinner party (whenever those start happening again!) or – even better- a cozy Valentines dinner. Adding marscarpone to the topping is such a fun idea! I would encourage you to use the best quality cocoa powder & chocolate that you’re able to get your hands on.
I have made well over 30 of Jenn’s recipes, and being that I love dessert this is my all time favorite. It’s simple because she gives such concise directions. People go WILD over this pavlova, and honestly it’s easier to make than most desserts. It truly is a showstopper. I’d give it 10 stars if I could.
This recipe is one of my new favorite desserts!!! It looks incredibly fancy but is really quite easy to make. I made it for a dinner party and had so many “WOW’s” from our guests. It is a unique dessert that most had never heard of. It is definitely worth every calorie!
I get rave reviews every single time I make this. It is so easy to make and incredibly rich and delicious. During the pandemic, I even made individual ones for my mom’s birthday. If I remember correctly, the recipe made about 14 individual ones. I reduced the cook time to closer to 30 minutes and started checking at 20-25 minutes
This beautiful dessert never disappoints. I made it again yesterday to celebrate a friend’s birthday. It is easy to make and looks beautiful to serve. The wonderful flavor lingers with each bite and you don’t want it end. Like all of Jenn’s recipes, you can count on it!
The only thing I did differently this time was made the meringue and the whipped topping separately and refrigerated as I was serving it the next day. I just put together before serving. It seemed to work fine if you need to do it this way.
Helpful! Thanks
This dessert is absolutely incredible! I have prepared it multiple times and it is a decadent winner. Thank you so much!
Made this as a New Year’s Eve celebration dessert and it was spectacular! There was only 3 of us so I used 4 egg whites instead of 6 and adjusted accordingly. It was delectable and surprisingly rich.
I used a standard whipped cream but will make sure to try the marscapone next time. Thank you!
Hi Jen,
I’m planning on making this for a Christmas dinner. Should I store it in the fridge assembled or will the whip cream soften the pavlova?
Thanks for your advice!
Hi Carolina, You can store it in the fridge for up to a day fully assembled. It won’t have any impact on the texture. Enjoy!
Just wanted to confirm the sodium content per slice, 136g seems way too much…
I’ve made this recipe countless times, and each time was divine 😋. This is my family’s favourite dessert! Thank you for posting this!
Hi Jessie, It should say mg (not grams) and I corrected that but doubled checked and the 136 is correct. Glad you like it!
I have made this recipe twice and everyone loved it. The first time, it came out perfectly but last Thanksgiving the meringue just crumbled due to the humidity in Florida. To salvage it, I ended up making a delicious trifle and layering the meringue with the filling. I now want to make it again using chocolate cake with the filling. Which recipe would you recommend?
Many thanks
Hi Susan, Do you have my cookbook? There’s a wonderful chocolate cake recipe in there. I’m happy to send it to you if you don’t have the book (just email me at jennifer@onceuponachef.com). This chocolate cupcake recipe would also be delicious.
Hello,
Do you have a suggestion on how to remove the meringue without pieces falling apart? I tried to use a spatula and panicked when it started to break. It all worked out due to the topping, but the cake was wider on one side.
I am making this again tomorrow since it was such a huge hit a couple weeks ago.
Thank you
Hi Danyial, the meringue may crack a little as you’re serving it (that’s just the nature of meringue). If you didn’t last time, make sure you wipe the knife clean in between each slice. Hope that helps!
This was a hit! I’ve made it twice now and plan to make it again during the holidays. It’s not difficult, looks impressive and tastes delicious. One time I used mascapone and the other time cream cheese. I preferred the mascapone but both were tasty. Thanks, Jenn!
Hi Jennifer, if I halve the recipe for the meringue and make it a 6-in circle, will I need to make a major adjustment to the baking time?
Hi Melanie, Cooking time may be a bit shorter but I’m not sure by how much so just keep a close eye on it. Hope you enjoy!
Made this last year for Christmas. Huge hit. Very popular. Very good 😊😊💕💕🇨🇦
This was a huge hit. My daughter loves meringue, my husband and I do not, and we all loved this as a surprise last day of school cake. It was fudgy (really!) yet light, really unlike any other dessert I have ever had or made (and I bake a lot). I used what we had on hand, so subbed champagne vinegar, and made lightly sweetened whipped cream, and chopped strawberries. Delicious. My one question is if the pavlova could be less sweet without sacrificing the structure of the meringue? Thanks for another winner!
Hi Nicole, Glad this was a hit and happy last day of school to your daughter! 🙂 I think you could get away with cutting the sugar by about 1/4 cup without impacting the texture.
I have made this a number of times and each time it is delicious, easy and always impressive. Do you think I could make individual ones? I wanted to make small ones and plate them ahead of time. How big would you make each one and how long would you cook them?
Hi Audrey, I haven’t made the Pavlova’s in mini form, but I think it will work. Because the recipe serves ten, perhaps I’d divide the batter into 8 to 10 smaller ones. Cooking time will be shorter but I’m not sure by how much so just keep a close eye on them. Please LMK how they turn out if you make them this way!
Hi Jen,
I used my mid sized ice cream scooper to drop the batter onto 2 inch circles. This made 15 mini pavlovas. I baked them for 15 – 20 minutes, watching them as you suggested. I kept tapping the top and when they were hard I took them out. They were perfect. The only challenge with this system is that I could not leave all of them in the oven to cool because they were on 2 cookie sheets. The crazy part is that the first batch I took out, did not crack as much as the second batch that I left in to cool. I am thinking it had something to do with the oven being a little hotter for the second batch. Delicious and as always, they got rave reviews.
So glad it worked out well — thanks for reporting back! 🙂
Hi Jen! I’ve made this pavlova dozens of times; it’s my go-to dessert for many occasions and our favorite! The last two times I made it, however, the pavlova collapsed to a pancake and is slightly sticky on top. When I opened the oven, it was fine, but somewhere in the cooling process (with the oven door ajar,) it completely flattens to a pancake and is dense inside. Do you have any idea what could be going wrong??
Hi Mary, sorry you’ve had a problem with this recently — frustrating after you’ve made it successfully many times! Has it by any chance been more humid outside the last two times that you’ve made it? If you bake meringues when it’s very humid, the meringue doesn’t fully dry out and it will give it that flat crust and very soft center.
It worked amazingly
Just made this. Excellent dessert! We ate seconds. Thank you!
Hello Jenn,
When it comes to the chocolates, can I use Dutch process cocoa powder(Callebaut)?
Hi Diana, I wouldn’t recommend Dutch-processed cocoa powder here — sorry!
Thank you for the quick response Jenn! I do hope you’re all keeping safe and sane during this difficult time.
One more question to ask because I focused on the cocoa powder. I have 70% Callebaut callers…they can be used in place of the bittersweet chocolate chopped and if so, can they be left whole, seeing they might be difficult to chop?
Stay safe
Sure, Diana, that should work. Hope you enjoy! 🙂
Wow! I made this and it turned out fantastic. As a bonus, it was very easy to make. Thanks to this great version of one of my go to desserts.
Could powdered sugar be used in place of the superfine sugar ?
Hi Tracy, I wouldn’t recommend powdered sugar here — sorry! If you don’t have superfine sugar, you can put regular granulated sugar in a food processor and pulse until fine, about 30 seconds. Hope that helps!
I used icing sugar the first time I made this, because I didn’t pay enough attention to the wording of the recipe. The dessert turned out ok, and tasted delicious, but I can attest that using the right sugar makes a huge difference. I did this time around, and the meringue looks a lot nicer and light. However it did crack a lot. I hope I can fix that with the topping 😊
Wonderful! Everyone asks for the recipe!
I’ll just say it – magnifique!
Hi Jenn,
Just wondering if the pavlova base can be made the day before and stored in the cooled oven overnight before decorating? It’s quite humid here so I’m not whether to just make on the day? Thanks
Hi Nicole, You can do that but I’d store it in the fridge.
Hi Nicole. I’ve never made this particular flavored Pav but I have made the reg one many times. Too many to count, lol. When I bake a Pav that I don’t plan to use that day I leave it in the oven overnight. I also never prop my oven door open as it cools. I’ve never had a Pav deflate on me due to keeping it in the oven overnight either. The reason I don’t put the shell in the fridge is because of condensation. Just thought I’d give you another option. Happy baking…
Thanks for the tip. I know it was a year ago. But do you ever have issues with humidity and leaking, sticky seepage issues or do you find your tips eliminate any of this happening?
I live in SW Florida and want to make this for Thanksgiving. I read a few reviews that humidity affected the recipe. Do you have any suggestions how to avoid this. Thank you
Hi Susan, Unfortunately there’s no fix for high humidity, although given the time of year (depending on the weather) you might be okay. Hope you enjoy it if you try it!
I made this before and loved it Now, I’m looking for an alternative to the traditional Thanksgiving Pies. Do you think I could add a layer or cranberry sauce or something else similar or would this ruin it? Thanks
Hi Susan, If you wanted to do a cranberry pavlova, I’d probably look for a vanilla pavlova recipe like this one instead of this chocolate one. Hope that helps!
I’ve made this 3 times now and it has been a hit each time. Thank you for sharing this wonderful recipe! My question for you is that each time I’ve made the Pavlova it has taken considerably longer than 9 minutes (closer to 15-20 mins) to get that desirable stiffness and peaks. What am I doing wrong?
Hi Cheri, Glad you like this! What kind of mixer are you using and what speed do you whip the egg whites on? Bottom line though, even if it takes a few extra minutes, as long as you’re getting the right texture, I wouldn’t worry too much about it. 🙂
I’m using a kitchen aid mixer and I try to keep it at medium high (around 7-8). You are right though. I’m just too impatient, it’s the best dessert I’ve ever made!
🙂
Hi! Can the red wine vinegar be replaced with cream of tartar? If yes, how much do you suggest I use?
Hi KJ, I haven’t tried it in this recipe, but I suspect it should work. You’d need an equal amount of cream of tartar (so 1 tsp.). Please let me know how it turns out if you try it!
Hi Jenn, thanks SO MUCH for your timely response. Swapping the cream of tartar for the vinegar worked great. I also reduced the sugar to 1 1/4 cup and increased bittersweet chocolate to 3 ounces to suit my family’s tastes. I had some of your berry sauce leftover and spread a thin layer of it between the cream and strawberries. Delicious!
So glad it worked out – thanks for the follow-up!
SO GOOD. I flinched the first time, took it out too soon and it fell. The second go around I baked it at a slightly lower temperature (280, to mitigate the cracking) for the full 75 minutes. It was perfect.
I made this for Easter lunch today, and it was delicious! I added about 1/3 cup freeze-dried raspberries (that I’d pureed in the Cuisinart, then strained to remove some of the seeds) to the mascarpone cream mixture, which added a beautiful pink color and raspberry taste. Would highly recommend!
I have made this dessert twice in the last several weeks, what an awesome recipe! I hadn’t tried any other desserts like this and it is easy and fun to make. I was using a kitchen aid handheld mixer and I also found it took about 15 minutes of beating to get stiff peaks, and it took 45 minutes to bake, not sure why? I am at a high altitude of 6500 ft, so maybe that is why, or maybe the amount of egg whites? Either way, it is fabulous as are all your recipes.
Hi Lynne, So glad you’ve enjoyed this enough to make it twice in a short period of time — I’m surprised that it only took 45 minutes for it to bake! Do you find that your oven generally runs hot? Perhaps it could be the altitude, but I’m not knowledgeable enough about baking at high altitudes to weigh in. Either way, glad it’s been a success! 🙂
I too live at 6000 feet and have made this pavlova 8-10 times. I found that it was best to lower the oven temperature to 280 for about 45 minutes.
Good to know, Rhonda – I’m sure others who are at high altitude will appreciate the input! 🙂
I have a glass jar of either cocoa powder or cacao powder ( I can’t remember which one it is). Is it okay to use cacao instead of cocoa powder for this recipe?? Just in case … So excited to make this today!
Hi Rachel, Unfortunately they are not the same; I recommend sticking with cocoa powder for this recipe. Sorry!
Hi Jenn,
I had tried many of your recipes before and loved it. I always looked like a champ:) I’m planning to try this one for Easter but wondering if I can use Swerve sugar instead of regular one. Thanks so much!!
Hi Yolla, I wish I could be more helpful but I have never baked with Swerve sugar so I have no idea if it will work or how much you’d need to use. So sorry!
Hi Yolla, did you ever end up trying this recipe using Swerve sugar? i’d like to try using a paleo or keto sweetener that’s not refined sugar. I’m curious how i came out before i try it.