1/2 cup port wine, divided
1/3 cup butter or margarine
1 cup (6 ounces) semisweet chocolate pieces, divided
2 eggs, separated
1/2 cup sugar, divided
1/2 cup flour
2 cups strawberries, stemmed and sliced
1 cup heavy cream
1 to 2 tablespoons sugar


1. Preheat oven to 325? F. Grease and flour a 9-inch round baking pan.
2. In the top of a double boiler, pour 1/3 cup of the port. Add butter and 1/2 cup of the chocolate and melt, stirring constantly. Remove from heat and cool.
3. In a large bowl, with electric mixer on high speed, beat together egg yolks and 6 tablespoons of the sugar until thick and pale. Gradually beat in chocolate mixture. Mix in flour and remaining chocolate.
4. In another bowl, beat egg whites with remaining sugar until stiff; gradually fold into chocolate batter to blend. Transfer mixture into prepared pan and bake until cake tester inserted into the center comes out clean, about 25 to 30 minutes. Transfer pan to wire rack and cool in pan 5 minutes; loosen edges and invert onto a serving plate.
5. With the back of a spoon, press a shallow indentation into center of cake. In a medium bowl, toss strawberries with remaining port. Spoon into center of cake.
6. In a bowl, with an electric mixer, beat cream until thickened. Add sugar and beat to the desired consistency. Pipe or spoon whipped cream around edge. Serve immediately.

This decadent variation of a sponge cake is flavored with port. Be careful when folding the egg whites into the batter to have as little loss of volume as possible.

Chocolate Strawberry Port Cake
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