See below ingredients and instructions of the recipe
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
3 ts Vanilla
1 1/2 c Breadcrumbs, white
1 tb Sugar, superfine
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.