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.