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Chocolate Strawberry Port Cake recipe

Chocolate StrawberryPort Cake recipe

A puffy, custard-like chocolate cake, spiritedwith port and topped with port-laced fresh strawberries and apiping of sweetened whipped cream.

Recipe: Chocolate StrawberryPort Cake

1/3 cup butter or margarine
1 cup semisweet chocolate pieces – divided use
1/2 cup port wine – divided use
2 large eggs, separated
1/2 cup granulated sugar – divided use
1/2 cup all-purpose flour
1 pint basket fresh strawberries, stemmed and sliced
1 cup whipping cream, whipped and sweetened

  • Preheat oven to 325°F (160°C).Grease and flour 9-inch round pan.
  • 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 tablespoonsof the sugar until thick and pale. Gradually beat in chocolatemixture. Mix in flour and remaining chocolate.
  • In another bowl beat egg whites with remainingsugar just until stiff; gradually fold into chocolate batterto blend.
  • Bake 25 to 30 minutes until pick insertedinto center comes out clean. Cool in pan 5 minutes; loosen andinvert onto plate.
  • With back of spoon press shallow indentationinto center of cake. Toss strawberries with remaining port; spooninto center of cake. Pipe or spoon whipped cream around edge.

    Makes 6 servings.

    Nutritional Information: 534 calories;6 g protein; 37 g fat; 51 g carbohydrate; 150 mg cholesterol.

    Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.

    Raw Food Recipe: Chocolate Strawberry Cake (Easy to make and vegan)

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  • Comments

    1 Comment


    To serve, spread the whipped cream over the cake. Top with strawberries. Cut into slices and serve! Or, cut into slices and top each slice with whipped cream and strawberries just before serving.

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