Categories: Cake- tortes

Ingredients

• 1/2 Cocoa Angel Cake (see recipe)
• 3 cups strawberries
• 4 oz. semisweet chocolate, coarsely chopped
• 1 1/2 tsp. shortening

Directions

1. Cut cake into eight slices; cut slices in half diagonally. Set aside.
2. Remove stems from 1 cup of the strawberries and place berries in blender. Cover and blend until smooth; press through a fine-mesh strainer or sieve and set aside. Hull remaining berries, if desired; halve berries and set aside.
3. Melt chocolate and shortening in a heavy small saucepan over low heat, stirring constantly. Remove from heat. Place waxed paper on a tray. Dip one corner of each cake triangle into melted chocolate mixture, allowing excess to drain off. Place dipped cake triangles on waxed paper. Place tray in freezer for 5 minutes to set chocolate. Using a wide metal spatula, carefully remove the cake from waxed paper.
4. To serve, place two cake triangles in a dish. Top with a few of the halved strawberries and 1 Tbsp. of the pureed strawberries.

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