California Strawberries
The Ripe Ingredient
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Strawberry Sweetheart
2 packages (4 ounces each) semisweet chocolate, broken into 1-inch pieces
3/4 cup sugar
1/4 cup butter or margarine
1 1/2 tablespoons water
1 tablespoon vanilla
5 eggs, separated
1 tablespoon cornstarch
1 package (10 ounces) frozen sliced California strawberries (sugar added), thawed
1 1/2 teaspoons lemon juice
1 1/2 cups whipping cream, whipped and sweetened
Directions
In top of double boiler over simmering water combine chocolate, sugar, butter, water and vanilla; heat until chocolate and butter are melted. Stir to blend. Remove from heat, whisk in yolks, one at a time. In mixer bowl beat egg whites to form soft peaks; fold into chocolate mixture to blend. Pour into greased and floured 9-inch heart-shaped (or 9-inch round) cake pan. Bake in 350-degree oven 45 to 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; set aside. In saucepan bring strawberries and remaining juice to boil over medium heat. Stir in cornstarch mixture; cook and stir gently until thickened and clear. Stir in lemon juice; cool. To assemble dessert: Spoon cooled strawberry filling onto top of cake to within 1/2 inch of edge. Pipe on whipped cream to cover sides. Chill. Makes one 9-inch cake (8 servings)
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