Strawberry-filled chocolate cake hearts
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cake flour -- sifted, plus |
| 1 | tablespoon | Cake flour -- sifted, |
| Divided | ||
| ¾ | cup | Sugar -- plus |
| 2 | teaspoons | Sugar -- divided |
| ⅓ | cup | Unsweetened cocoa powder |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| ½ | cup | Water |
| ¼ | cup | Vegetable oil |
| 2 | teaspoons | Vanilla extract |
| 5 | Egg whites -- room | |
| Temperature | ||
| 1 | teaspoon | Powdered sugar -- sifted |
| 1¾ | cup | 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 ¾ cup flour, ¼ 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 ¼ cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold ⅓ of egg white mixture into chocolate mixture. Carefully fold in remaining egg whites and ¼ 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 2½-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)
Recipe By : Cooking Light, Guilt-Free Desserts