Chocolate Strawberry Port Cake
Ingredients
- 1/3 cup butter
- 1 cup (6 ounces) semisweet chocolate pieces, divided
- 1/2 cup port wine, divided
- 2 eggs, separated
- 1/2 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1 pint fresh California strawberries, stemmed and sliced
- 1 cup whipping cream, shipped and sweetened
Instructions
- In double boiler over simmering water, melt butter and 1/2 cup of the chocolate in 1/3 cup of the port. Stir and cool.
- Heat oven to 325 degrees F. Grease and flour a 9-inch round layer cake pan.
- In mixer bowl beat egg yolks with 6 tablespoons of the sugar until thick and pale. Gradually beat in chocolate mixture. Mix in flour and remaining chocolate.
- In another bowl beat egg whites with remaining sugar just until stiff; gradually fold into chocolate batter to blend. Pour into prepared cake pan.
- Bake for 25 to 30 minutes until a wooden pick inserted into center comes out clean.
- Cool in pan 5 minutes; loosen and invert onto plate.
- With back of spoon press shallow indentation into center of cake. Toss strawberries with remaining port; spoon into center of cake. Pipe or spoon whipped cream around edge.
Nutrition
Per serving: 14.534 calories; 6 g protein; 37 g fat; 51 g carbohydrate; 150 mg cholesterol
Attribution
Posted by Chyrel at Recipe Goldmine 2/6/2002 10:34 pm.
