4 large egg whites

1 cup (200g) sugar

1 teaspoon pure vanilla extract

1/2 teaspoon cream of tartar

1 teaspoon cornstarch

1) Preheat the oven to 350°F (177°C).

2) Beat the egg whites on medium-high speed until soft peaks form, about 5 minutes.

3) Add the sugar, vanilla extract, cream of tartar and cornstarch.

5) Spread the pavlova mixture into an 8-9-inch circle and reduce heat to 200°F (93°C). Once cool, top the pavlova with whipped cream and assorted toppings.

3/4 cup all-purpose flour

2/3 cup cocoa powder, sifted if lumpy

1/2 cup powdered sugar, sifted if lumpy

1/2 cup dark chocolate chips

3/4 teaspoons sea salt

2 large eggs

1/2 cup canola oil or extra-virgin olive oil

2 tablespoons water

1/2 teaspoon vanilla

Preheat the oven to 325°F.

In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.

In a large bowl, whisk together the eggs, olive oil, water, and vanilla.

Pour the batter into the prepared pan and bake for 40 minutes.