The sunken center of this puffy chocolate torte is filled with a luscious strawberry filling and decorated with a piping of sweetened whipped cream.

Strawberry Sweetheart Cake

2 (4-ounce) packages semisweet chocolate, broken into 1-inch pieces 3/4 cup granulated sugar 1/4 cup butter or margarine 1 1/2 tablespoons water 1 tablespoon vanilla extract 5 large eggs, separated 1 tablespoon cornstarch 1 (10-ounce) package frozen sliced California strawberries (sugar added), thawed 1 1/2 teaspoons lemon juice 1 1/2 cups whipping cream, whipped and sweetened

In top of double boiler over simmering water combine chocolate, sugar, butter, water and vanilla; heat until chocolate and butter are melted. Stir to blend. Remove from heat, whisk in yolks, one at a time.
In mixer bowl beat egg whites to form soft peaks; fold into chocolate mixture to blend. Pour into greased and floured 9-inch heart-shaped (or 9-inch round) cake pan.
Bake in 350°F (175°C) oven 45 to 50 minutes, until cake begins to pull away from sides of pan. Cool in pan 10 minutes. Loosen edges; invert onto serving plate. (Center will sink, forming an indentation for the filling.) Chill.
Meanwhile, prepare strawberry filling: Dissolve cornstarch in a little of the strawberry juice; set aside.
In saucepan bring strawberries and remaining juice to boil over medium heat. Stir in cornstarch mixture; cook and stir gently until thickened and clear. Stir in lemon juice; cool.
To Assemble Dessert: Spoon cooled strawberry filling onto top of cake to within 1/2-inch of edge. Pipe on whipped cream to cover sides. Chill.

Makes one (9-inch) cake (8 servings)