Chocolate Strawberry Port Cake
Yield: 6 Servings
1/3 cup butter or margarine
1 cup (6 ounces) semisweet chocolate pieces, divided
1/2 cup port wine, divided
2 eggs, separated
1/2 cup sugar, divided
1/2 cup flour
1 pint basket fresh California strawberries, stemmed and sliced
1 cup whipping cream, shipped and sweetened
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. 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 greased and floured 9-inch round layer cake pan. Bake in 325-degree oven 25 to 30 minutes until 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.
NUTRITIONAL INFORMATION PER SERVING: 534 calories; 6 g protein; 37 g fat; 51 g carbohydrate; 150 mg cholesterol
Thanks to the California Strawberry Commission for this great recipe.