Recipe by: Cooking Light, Guilt-Free Desserts 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 1/3 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 calo
Your Strawberry-Filled Chocolate Cake Hearts is ready. Bon appetit!
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