Market Pavlova with Dark Chocolate

Method

1. Heat the oven and prepare your pan; measure unsalted butter and espresso precisely.

2. Combine the dry and wet ingredients just until smooth, without overmixing.

3. Fold in heavy cream and transfer the batter to the pan, leveling the top.

4. Bake until set and golden and a tester comes out clean.

5. Cool before slicing so the pavlova holds its shape.