1 pint basket fresh strawberries stemmed and sliced
1 cup whipping cream whipped and sweetened
Directions:
1. In double boiler over simmering water melt butter and 1/2 cup of 2. 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 4. until thick and pale. Gradually beat in chocolate mixture. Mix 5. in flour and remaining chocolate. 6. In another bowl beat egg whites with remaining sugar just until 7. stiff then gradually fold into chocolate batter to blend. 8. Pour into greased and floured 9-inch round layer cake pan and 9. bake at 325 F for 30 minutes. Cool in pan 5 minutes then loosen 10. and invert onto plate. 11. With back of spoon press shallow indentation into centre of 12. cake. Toss strawberries with remaining port then spoon into 13. centre of cake. Pipe or spoon whipped cream around edge.
