Frangelico-Soused Chocolate Strawberry Short Cake

Recipe adapted from Jeanne Benedict's Sophisticated Entertaining.

Sure, you could buy one of those pre-made almost day-glow yellow cake shells that always seem to be conveniently located by the strawberries in the produce section for this dessert. Or you could bake this delectable chocolate hazelnut genoise cake as a base for your short cake and a homemade treat for the birthday celebrant!

Ingredients

• 3 large eggs
• 1 large egg yolk
• 1 Cup granulated sugar
• 1/4 Cup cake flour
• 1/3 Cup unsweetened cocoa powder
• 1 Teaspoon baking powder
• 1/8 Teaspoon salt
• 2 tablespoons melted butter, room temperature
• 6 tablespoons Frangelico liqueur
• 2 cups fresh sliced strawberries, stems removed
• 1 Cup sweetened whipped cream
• 1/4 Cup ground hazelnuts

Directions

• Center a rack in the oven and preheat oven to 350 degrees. Butter a 9 x 13 baking pan and line pan with wax paper. Butter and flour wax paper lined pan, shaking off excess flour.
• Beat eggs and yolk in a medium bowl until pale yellow. Gradually beat in sugar until eggs thicken and ribbons form from mixer. Sift together flour, cocoa powder, baking powder, and salt, and gently fold in 1/4 cup at a time into mixture. Fold in melted butter 1 tablespoon at a time.
• Pour batter into prepared pan. Bake for 12 to 15 minutes or until center springs back to the touch. Remove from oven and cool completely on a wire rack.
• When ready to serve, cut out 4-inch diameter circles from cake and place on to individual plates. Sprinkle 1 tablespoon of Frangelico over each cake and top with 1/3 cup strawberries. Dollop whipped cream on top and garnish with a sprinkling of hazelnuts and a sliced strawberry to serve.

  Makes about 6 servings