Chocolate Strawberry Port Cake

Ingredients

 * 1/3 cup has-ingredient::butter or has-ingredient::margarine
 * 1 cup (6 ounces) has-ingredient::semisweet chocolate pieces, divided
 * 1/2 cup has-ingredient::port wine, divided
 * 2 has-ingredient::eggs, separated
 * 1/2 cup has-ingredient::Sugar, divided
 * 1/2 cup has-ingredient::flour
 * 1 pint basket fresh California has-ingredient::strawberries, stemmed and sliced
 * 1 cup has-ingredient::whipping cream, whipped and sweetened

Directions

 * 1) In double boiler over simmering water, melt butter and 1/2 cup of the chocolate in 1/3 cup of the port.
 * 2) Stir and cool.
 * 3) In mixer bowl beat egg yolks with 6 tablespoons of the Sugar until thick and pale.
 * 4) Gradually beat in chocolate mixture.
 * 5) Mix in flour and remaining chocolate.
 * 6) In another bowl beat egg whites with remaining Sugar just until stiff; gradually fold into chocolate batter to blend.
 * 7) Pour into greased and floured 9-inch round layer cake pan.
 * 8) Bake in 325-degree oven 25 to 30 minutes until pick inserted into center comes out clean.
 * 9) Cool in pan 5 minutes; loosen and invert onto plate.
 * 10) With back of spoon press shallow indentation into center of cake.
 * 11) Toss strawberries with remaining port; spoon into center of cake.
 * 12) Pipe or spoon whipped cream around edge. Yield: 6 servings.