Did you know? If you like to pick your own fresh strawberries, remember to always leave
the green cap on the berry. This will help them stay fresh longer. Strawberries don't
ripen after they are picked, so be very picky when picking your berries.
Ingredients: 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
Directions: 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.
Information per serving:
534 calories; 6 g protein; 37 g fat; 51 g carbohydrate; 150 mg cholesterol
Copyright California Strawberry Commission. All Rights Reserved.
Reproduced by permission.