Chocolate Bread Pudding With Strawberry Sauce

Directions

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