Chocolate Strawberry Port Cake
(from Sweet Berry Farms)
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 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. 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.
('thanks again' Holly Wise for providing this recipe)
