INGREDIENTS

INSTRUCTIONS

Process the chocolate in a food processor until finely chopped. Bring
cream just to simmering point in a saucepan. With the motor running,
pour hot cream over chopped chocolate and process until smooth. Add
1/4 cup sugar, egg yolks one at a time, butter, and vanilla essence
and process until combined.  Combine breadcrumbs and chocolate  mixture
in a large bowl and mix well. Butter a round 20cm diameter  cake tin or
souffle dish and sprinkle with the extra caster sugar.  Beat egg whites
until soft peaks form. Gradually add remaining sugar,  beating until
thick and glossy. Gently fold whites into the chocolate  mizture until
thoroughly combined. Spoon mixture into prepared tin  and place in a
baking pan. Pour in enough hot ater to come halfway up  the sides of
the tin and bake at 180C for 45-50 minutes, or until  cooked when
tested with a skewer. Leave in tin for 10 minutes before  turning out
on a serving platter. Serve warm or cold, with Strawberry  sauce.  ***
Strawberry Sauce  *** Process 250g of the strawberries, hulled,  with 2
tablespoons of caster sugar and the brandy until smooth and  well
combined. Transfer to a small saucepan and cook over low heat  until
just simmering. Add the other 250g of hulled and chopped  strawberies
and cook gently until warmed through. Makes about 1 1/2  cups.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 223
Total Fat: 25.9g
Cholesterol: 61mg
Sodium: 54.3mg
Potassium: 129.8mg
Carbohydrates: 21.9g
Fiber: 2.6g
Sugar: 3.8g
Protein: 2.6g