Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 10-inch springform pan with Gefen Parchment Paper and grease the sides.

In the bowl of an electric mixer, beat egg whites. Slowly add in one-fourth cup sugar and beat until soft peaks form.

Meanwhile, melt chocolate with oil in a double boiler.

In a medium bowl, beat egg yolks with remaining three-fourths cup sugar. Add melted chocolate mixture, vanilla, and wine and whisk to combine.

Fold in egg whites.

Separate three-fourths cup of batter and set aside. Pour remaining batter into prepared pan. Bake for 25 to 30 minutes.

Pour reserved three-fourths cup batter into a greased baking pan. Bake 10 minutes at 350 degrees Fahrenheit.

Using a fork, mix batter with a fork. Repeat twice, baking 10 minutes and then mixing with a fork, for a total baking time of 30 minutes. Let cool. (You can crumble to fine crumbs using your fingers or pulsing in the food processor.) Set aside.

In the bowl of food processor or blender, blend strawberries until completely liquified. Set aside.

In the bowl of an electric mixer, whip egg whites until soft peaks form. Meanwhile, combine sugar and water in a small saucepan and bring to a boil. Boil for three to four minutes, until mixture reaches between 235 and 245 degrees Fahrenheit on a candy thermometer.

With the mixer running at high speed, drip the boiling sugar into the whipped egg whites in a very slow trickle. Beat for seven minutes (the mixture should be cool by then). Fold in strawberry purée until completely combined.

Pour strawberry sorbet over cake. Freeze 30 minutes.

Top with cookie crunch. Freeze overnight and serve.