Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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)