Strawberry-filled Chocolate Cake Hearts Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cake flour, sifted, plus
1 tbsp: Cake flour, sifted,
Divided,
3/4 cup: Sugar, plus
2 tsp: Sugar, divided
1/3 cup: Unsweetened cocoa powder,
1 tsp: Baking powder,
1/2 tsp: Baking soda,
1/8 tsp: Salt,
1/2 cup: Water,
1/4 cup: Vegetable oil,
2 tsp: Vanilla extract,
5: Egg whites, room
Temperature,
1 tsp: Powdered sugar, sifted
1 3/4 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 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)
Recipe By : Cooking Light, Guilt-Free Desserts
Source from luhu.jp
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)
Recipe By : Cooking Light, Guilt-Free Desserts
Source from luhu.jp