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Strawberry-Filled Chocolate Cake Hearts
Strawberry-Filled Chocolate Cake Hearts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Chocolate, Cakes
Ingredients List
- 1 c Cake flour -- sifted, plus
- 1 tb Cake flour -- sifted,
- Divided
- 3/4 c Sugar -- plus
- 2 ts Sugar -- divided
- 1/3 c Unsweetened cocoa powder
- 1 ts Baking powder
- 1/2 ts Baking soda
- 1/8 ts Salt
- 1/2 c Water
- 1/4 c Vegetable oil
- 2 ts Vanilla extract
- 5 Egg whites -- room
- Temperature
- 1 ts Powdered sugar -- sifted
- 1 3/4 c Strawberries -- thinly
- Sliced
- Choc-Orange Sauce --
- Separate recipe
Directions
Preheat oven to 325 degrees. Line a 15 x 10-inch jelly roll pan with
aluminum foil, allowing foil to extend beyond ends of pan. Coat foil with
nonstick cooking spray; dust with 1 tablespoon flour and set aside. Combine
3/4 cup flour, 1/4 cup plus 2 teaspoons sugar, cocoa, baking powder, baking
soda and salt in a bowl; stir well. Make a well in the center of the
mixture. Combine water, oil and vanilla; add to dry ingredients, stirring
until blended. Set aside. Beat egg whites in a large bowl until foamy. Add
1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until
stiff peaks form. Fold 1/3 of egg white mixture into chocolate mixture.
Carefully fold in remaining egg whites and 1/4 cup flour. Spoon batter into
prepared pan, spreading evenly to the sides of the pan. Bake for 25
minutes, or until a toothpick inserted in the center comes out clean. Cool
in pan for 30 minutes. Invert pan onto a baking sheet; remove pan, and
carefully peel foil away from cake. Cut cake into 28 hearts, using a 2
1/2-inch heart-shaped cookie cutter; discard remaining cake. Sprinkle
hearts with powdered sugar; set aside. Combine sliced strawberries and
remaining 2 teaspoons sugar in a small bowl; toss well. Spoon about 1
tablespoon Chocolate-Orange Sauce onto a dessert plate; top with a
chocolate cake heart, 2 tablespoons sliced strawberries, and another cake
heart. Repeat procedure with remaining ingredients. (152 calories, 3. 9g
fat, 23% calories from fat)
aluminum foil, allowing foil to extend beyond ends of pan. Coat foil with
nonstick cooking spray; dust with 1 tablespoon flour and set aside. Combine
3/4 cup flour, 1/4 cup plus 2 teaspoons sugar, cocoa, baking powder, baking
soda and salt in a bowl; stir well. Make a well in the center of the
mixture. Combine water, oil and vanilla; add to dry ingredients, stirring
until blended. Set aside. Beat egg whites in a large bowl until foamy. Add
1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until
stiff peaks form. Fold 1/3 of egg white mixture into chocolate mixture.
Carefully fold in remaining egg whites and 1/4 cup flour. Spoon batter into
prepared pan, spreading evenly to the sides of the pan. Bake for 25
minutes, or until a toothpick inserted in the center comes out clean. Cool
in pan for 30 minutes. Invert pan onto a baking sheet; remove pan, and
carefully peel foil away from cake. Cut cake into 28 hearts, using a 2
1/2-inch heart-shaped cookie cutter; discard remaining cake. Sprinkle
hearts with powdered sugar; set aside. Combine sliced strawberries and
remaining 2 teaspoons sugar in a small bowl; toss well. Spoon about 1
tablespoon Chocolate-Orange Sauce onto a dessert plate; top with a
chocolate cake heart, 2 tablespoons sliced strawberries, and another cake
heart. Repeat procedure with remaining ingredients. (152 calories, 3. 9g
fat, 23% calories from fat)
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