---------- Recipe via Meal-Master (tm) v8.02
  Categories: Puddings, Chocolate, Desserts, Formatted
       Yield: 8 servings
     1/3 lb Chocolate, dark
     3/4 c  Heavy Cream
     1/2 c  Sugar, superfine
       4    Eggs; seperated
     1/4 lb Butter, unsalted; cut in
            -small pieces
       3 ts Vanilla
   1 1/2 c  Breadcrumbs, white
       1 tb Sugar, superfine
 ------------------------------STRAWBERRY SAUCE------------------------------
   1 1/8 lb Strawberries
       2 tb Sugar, superfine
       2 tb Brandy
     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.