Chocolate bread cake made with a few simple ingredients and low fat, is perfect for a healthy breakfast or for a tasty snack.
You have some stale bread and you don’t know what to do with it? There are really many ways to reuse leftover bread and not waste it!
Or you can soften it with water or milk and add it to vegetables or meat to make meatballs or stuffings, or to prepare the famous tuscan Pappa al Pomodoro or to make some delicious bruschette.
But, if you have a sweet tooth, Chocolate Bread Cake is certainly the most delicious and tastiest way to use stale bread. Let check the recipe now!
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Italian Chocolate Bread Cake Recipe
- Prep Time: 30 Min
- Cook Time: 50 Min
- Yelds: 8
- 350g (12 oz) of stale bread
- 120 g (4 oz) of sugar
- 1l of milk
- 2 eggs
- 3 tablespoons of unsweetened cocoa powder
- a bit of icing sugar
Are you ready to start making Chocolate Bread Cake? Good! So first thing first break the stale bread into pieces. In the Italian traditional recipe, the pieces of bread must not be very small to give the cake more rustic appearance (1), but if you prefer a more creamy and refined mixture, you can grate the stale bread finely.
Pour the milk (2) and let the bread absorbs it completely until it becomes soft. Stir occasionally, mixing the bread with milk. It will take about 20 minutes (3).
When the bread has absorbed all the milk, add the eggs, (4) then sugar (5) and finally the cocoa powder (6) and stir everything very well, amalgamating the mixture.
Pour the mixture of bread and chocolate in a baking dish (about 22/24 cm in diameter) covered with baking paper (7). Bake at 180° (350F) for about 50 minutes (8). Let it cool and serve with icing sugar (9).
You can enrich Chocolate Bread Cake with other ingredients such as, amaretti, dried or fresh fruit, raisins, candied fruit, depending on your taste. After adding cocoa powder, add the ingredients you prefer.
“The Cake of Poor” or “Peasant Cake”
Bread cake is a recipe of the ancient Italian tradition, especially in Brianza, an area of Lombardy.
Bread cake recipe dates back to the past, when, after wars or difficult periods, the bread was a precious thing, not to be wasted. Especially the farmers had the available ingredients, such as eggs and flour, to make this cake. A cake of the poor, but rich in taste and hearty.
The first recipes for this cake did not contain sugar. Sugar was indeed very expensive and not accessible directly in times of famine. To sweeten bread cake they used both fresh fruits (apples and pears) and dried fruits (walnuts, pine nuts and raisins).