Torta Di Pane Al Cioccolato

One mans crumbs are another mans cake- try Tobie Puttocks Italian bread winner. Berries balance the creamy richness of this chocolate bread cake.

The ingredient of Torta Di Pane Al Cioccolato

• 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
• 65g almond meal
• 200g dark chocolate melted cooled
• pinch of sea salt
• icing sugar to dust
• fresh or frozen berries to serve
• double cream to serve

The Instruction of torta di pane al cioccolato

• place bread in a large bowl bring milk just to a simmer in a saucepan over medium high heat pour over bread set aside for 1 hour to soften
• preheat oven to 170c rub 20g butter over the base and side of a 22cm base measurement springform pan sprinkle with 1 3 cup of the breadcrumbs
• use an electric beater to beat the sugar and egg yolks in a bowl until pale and creamy beat in the remaining butter in 2 batches stir in the bread mixture almond meal and chocolate whisk egg whites and salt in a bowl until soft peaks form fold into chocolate mixture pour into prepared pan sprinkle with remaining breadcrumbs bake for 1 hour
• reduce oven to 150c bake for a further 50 minutes to 1 hour or until a skewer inserted into centre comes out clean cool in the pan dust with icing sugar serve with berries and cream

Nutritions of Torta Di Pane Al Cioccolato

calories: 496 881 calories
calories: 24 grams fat
calories: 12 grams saturated fat
calories: 57 grams carbohydrates
calories: 38 grams sugar
calories: n a
calories: 13 grams protein
calories: 144 milligrams cholesterol
calories: 271 14 milligrams sodium
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calories: nutritioninformation