I have been making this recipe for years , usually for a special occasion.
Every person who loves chocolate and loves pavlova loves this.

It's a little time consuming but I promise it is worth it

Prep time : 35 minutes plus 1 hour cooling time
Cooking time : 2 hours

Serves 12


Recipe is an old recipe from New Idea

Ingredients​

6 eggwhites
½ tsp cream of tartar
1¼ cups caster sugar
¼ cup dark brown sugar
1 tbsp cornflour
2 tsp white vinegar
¼ cup cocoa powder
600 ml thickened cream
½ cup icing sugar, sifted
1 tsp vanilla-bean paste
¼ cup dark chocolate curls
Caramel sauce
¼ cup water
1 cup caster sugar
½ cup double cream
1 tbsp unsalted butter
1 tsp fine salt
1 tsp vanilla-bean paste
Chocolate sauce
200 ml thickened cream
150 g dark chocolate, finely chopped
2 tbsp honey

Method​

1. Preheat oven to 150°C or 130°C fan-forced. Using a pencil, trace a 22cm circle in the centre of 2 sheets of baking paper, then turn over to line 2 oven trays. Put eggwhites and cream of tartar in the bowl of an electric mixer and whisk on medium until foamy. With motor running, add caster sugar, 1 Tbsp at a time. Once sugar has been incorporated, beat on high until meringue is thick and glossy.
2. Add brown sugar and cornflour. Beat for 2 minutes.
3. Fold in vinegar, then sift in cocoa powder and stir through to form a chocolatey marbled effect.
4. Spoon mixture inside circles on prepared trays. Bake for 1½ hours, then reduce oven temperature to 75°C and bake with door ajar for a further 30 minutes. Remove from oven and set aside to cool completely.
5. Meanwhile, to make caramel sauce, heat water and caster sugar over a medium heat in a medium saucepan until a deep golden caramel forms. Remove from heat, then whisk in double cream, butter, salt and vanilla until combined. Set aside to cool to room temperature.
6. To make chocolate sauce, bring thickened cream to the boil in a small saucepan over a medium heat. Remove from heat and whisk in chocolate and honey until smooth. Set aside to cool to room temperature.
7. Put thickened cream in a large bowl with icing sugar and vanilla. Whisk until soft peaks form. Set aside.
8. Put 1 pavlova disc on a serving plate. Spoon ½ of the whipped cream on top, then put remaining disc on top. Spoon on remaining cream, then drizzle with caramel and chocolate sauces. Decorate with chocolate curls. Serve .