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Chocolate-Strawberry Port Cake

Source of Recipe


Gemma's Homestyle Italian Cooking






List of Ingredients



• 1/3 cup butter or margarine
  
• 1 cup (6 ounces) semi-sweet chocolate pieces, divided
  
• 1/2 cup port wine, divided
  
• 2 eggs, separated
  
• 1/2 cup sugar, divided
  
• 1/2 cup flour
  
• 1 pint California strawberries, stemmed and sliced
  
• 1 cup whipping cream, whipped and sweetened to taste
  






Instructions



1. Preheat oven to 325 degrees (F). Grease and flour a 9-inch round layer cake pan.
   
   
2. In double boiler over simmering water, melt the butter and 1/2 cup of chocolate in 1/3 cup of the port; stir and cool.
   
   
3. In mixing bowl, beat egg yolks with 6 tablespoons of sugar until thick and pale. Gradually beat in chocolate mixture; mix in flour and remaining chocolate pieces.
   
   
4. In another bowl, beat egg whites with remaining sugar just until stiff; gradually fold into chocolate batter to blend. Pour into prepared pan. Bake for 25 to 30 minutes or until toothpick inserted into center comes out clean.
   
   
5. Cool in pan 5 minutes; loosen and invert onto plate. With back of spoon, press shallow indentation into center of cake. Spoon strawberries with remaining port into center of cake. Pipe or spoon whipped cream around edges.
   
   Makes 6 servings.