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 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 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 Tbs. 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 strawberries and cook gently until warmed through. Makes about 1 1/2 cups.