The sunken center of this puffy chocolatetorte is filled with a luscious strawberry filling and decoratedwith a piping of sweetened whipped cream.
Recipe: Strawberry SweetheartCake
2 (4-ounce) packages semisweet chocolate,broken into 1-inch pieces
In top of double boiler over simmeringwater combine chocolate, sugar, butter, water and vanilla; heatuntil chocolate and butter are melted. Stir to blend. Removefrom heat, whisk in yolks, one at a time.
In mixer bowl beat egg whites to formsoft peaks; fold into chocolate mixture to blend. Pour into greasedand floured 9-inch heart-shaped (or 9-inch round) cake pan.
Bake in 350°F (175°C) oven 45to 50 minutes, until cake begins to pull away from sides of pan.Cool in pan 10 minutes. Loosen edges; invert onto serving plate.(Center will sink, forming an indentation for the filling.) Chill.
Meanwhile, prepare strawberry filling:Dissolve cornstarch in a little of the strawberry juice; setaside.
In saucepan bring strawberries and remainingjuice to boil over medium heat. Stir in cornstarch mixture; cookand stir gently until thickened and clear. Stir in lemon juice;cool.
To Assemble Dessert: Spoon cooled strawberryfilling onto top of cake to within 1/2-inch of edge. Pipe onwhipped cream to cover sides. Chill.
3/4 cup granulated sugar
1/4 cup butter or margarine
1 1/2 tablespoons water
1 tablespoon vanilla extract
5 large eggs, separated
1 tablespoon cornstarch
1 (10-ounce) package frozen sliced California strawberries (sugaradded), thawed
1 1/2 teaspoons lemon juice
1 1/2 cups whipping cream, whipped and sweetened
Makes one (9-inch) cake (8 servings)
Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved.
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