Strawberry & Choc-a-Bloc Port Cake

Ingredients

1/3 cup butter or margarine
1 cup chocolate pieces
1/2 cup Choc-a-Bloc
1 pint of fresh strawberries, stemmed and sliced
1 cup whipped cream
1/2 cup sugar
1/2 cup flour
2 eggs, separated

Directions

In a double saucepan, melt butter and 1/2 cup chocolate and 1/3 cup Choc-a-Bloc. Stir and cool. In mixing bowl, beat egg yolks with 5 tablespoons sugar until thick and pale. Gradually beat in chocolate mixture. Mix in flour and remaining chocolate. In another bowl beat egg white with remaining sugar until stiff; gradually fold into chocolate batter to blend. Pour into greased and floured 9 inch round layer cake pan. Bake in 160C oven 25-30 minutes until cooked in center. Cool in pan for 5 minutes, then loosen and ivert onto plate. With back of spoon, press shallow indentation into center of cake. Drizzle remaining Choc-a-Bloc over strawberries and spoon into center of cake. Garnish whip cream around edge of cake and serve.