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Torta di pane al cioccolato
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Indulge in Tobie Puttock's decadent Italian chocolate bread cake with a perfect berry twist.
Ingredients:
  • 65g almond meal
  • 300g stale ciabatta bread, crusts removed, coarsely chopped
  • 750ml (3 cups) milk
  • 100g unsalted butter, at room temperature, chopped
  • 50g (2/3 cup) fresh breadcrumbs
  • 215g (1 cup) caster sugar
  • 5 eggs, separated
  • 200g dark chocolate, melted, cooled
  • Pinch of sea salt
  • Icing sugar, to dust
  • Fresh or frozen berries, to serve
  • Double cream, to serve
Instructions:
  • In a large bowl, add the bread. Simmer milk in a saucepan over medium-high heat. Pour the hot milk over the bread and let it sit for 1 hour to soften.
  • Preheat your oven to 170C. Grease a 22cm springform pan with 20g butter, then coat with 1/3 cup of breadcrumbs for a delightful crust.
  • In a bowl, use an electric beater to whip together the sugar and egg yolks until light and creamy. Add the remaining butter in two batches, then mix in the bread mixture, almond meal, and chocolate. In a separate bowl, whisk the egg whites and salt until soft peaks form, then gently fold them into the chocolate mixture. Pour the batter into a prepared pan, sprinkle with the remaining breadcrumbs, and bake for 1 hour.
  • Lower the oven temperature to 150°C and continue baking for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan, then dust with icing sugar. Serve with fresh berries and a dollop of cream.

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