2/3 cup sugar, divided
2 cups flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half and half
1 egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners sugar
3/4 cup hot fudge ice cream topping
- Combine strawberries and 1/3 cup sugar; refrigerate. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chocolate chips until crumbly. Add half and half and stir until just moistened.
- Divide dough into 8 patties, about 3/4 inch thick. Place on parchment paper lined baking sheets. Brush with egg whites; sprinkle with course sugar and remaining chips.
- Bake at 450 for 13 minutes or until toothpick comes out clean.
- In a small bowl beat whipping cream and confectioners sugar until stiff peaks form. Refrigerate.
- Split cakes in half. Place cake bottoms on plates. Top with strawberries, whipped cream and fudge topping. Replace top of cake; top with remaining berries, cream and topping.
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