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.
