---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Bread Pudding With Strawberry Sauce
 Categories: Puddings, Chocolate, Desserts, Formatted
      Yield: 1-1/2 Cups
 
    1/3 lb Dark chocolate
    3/4 c  Heavy cream
    1/2 c  Superfine sugar; +1 tb
      4    Eggs; seperated
    1/4 lb Unsalted butter; cut in
           -small pieces
      3 ts Vanilla
  1 1/2 c  White bread crumbs
      1 tb Superfine sugar

------------------------------STRAWBERRY SAUCE------------------------------
  1 1/8 lb Strawberries
      2 tb Superfine sugar
      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 c sugar, egg yolks one at a time, butter, and
  vanilla essence and process until combined.  Combine bread crumbs
  and chocolate mixture in a large bowl and mix well.

  Butter a round 20 cm diameter cake tin or souffle dish and sprinkle
  with the 1 tb caster sugar.  Beat egg whites until soft peaks form.
  Gradually add remaining sugar, beating until thick and glossy.
  Gently fold whites into the chocolate mixture until thoroughly
  combined. Spoon mixture into prepared tin and place in a baking
  pan. Pour in enough hot water to come halfway up the sides of the
  tin and bake at 180 C 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 250 g of the strawberries, hulled, with 2 tb 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
  250 g of hulled and chopped strawberies and cook gently until
  warmed through.
 
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