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Chocolate Strawberry Port 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

1. Preheat oven to 325°F. Grease and flour 9-inch round pan.
2. 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.
3. 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.
4. In another bowl beat egg whites with remaining sugar just until stiff; gradually fold into chocolate batter to blend.
5. Bake 25 to 30 minutes until pick inserted into center comes out clean. Cool in pan 5 minutes; loosen and invert onto plate.
6. 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.

Makes 6 servings.

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

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