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1
To make the angel hair, combine sugar, corn syrup and water in a medium saucepan.
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2
Place over high heat and cook, swirling pan occasionally, until the mixture reaches 305 degrees on a candy thermometer.
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3
Immediately remove from heat and plunge the bottom of the pan into cold water.
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4
Let stand until mixture thickens, about 5 minutes.
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5
Place a large sheet of parchment paper on a work surface.
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6
Hold 2 forks in 1 hand and dip the tines into the syrup.
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7
Rapidly wave the forks back and forth over the parchment paper, letting the thin, fine strands fall on the paper.
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8
Repeat with remaining syrup.
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9
Set aside.
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10
Thinly slice the strawberries.
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11
Either use a small heart-shaped cutter to cut hearts out of strawberry slices or trim them into heart shapes with a small knife.
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12
Set aside.
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13
To make the cake, preheat oven to 375 degrees.
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14
Butter 4 1-cup ramekins and coat with sugar.
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15
Set aside.
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16
Place chocolate, butter and salt in a double boiler.
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17
Heat over medium heat, stirring occasionally until melted.
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18
Remove from heat, add cocoa and whisk until smooth.
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19
In separate bowl, whip egg whites on medium speed until foamy.
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20
Add sugar, turn speed to high and whip to stiff peaks.
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21
Very gently fold chocolate into egg whites.
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22
Spoon the mixture into the molds until they are 3/4 full (this may not take all of the batter).
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23
Bake until puffed and browned but still liquid in the center, about 5 to 6 minutes.
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24
Run a small knife inside the rim of the molds to loosen.
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25
Invert the cakes onto the center of each of 4 plates.
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26
Wrap some of the angel hair around each of the cakes.
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27
Scatter a few of the strawberry hearts over the angel hair.
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28
Serve immediately.
