STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
Torta di Pane e Cioccolato (Italian Chocolate Bread Cake)
If you’re looking for a delicious way to use up leftover bread, this Italian Chocolate Bread Cake is the perfect recipe. In Italy, stale bread never goes to waste: it’s often transformed into comforting dishes, both savory and sweet.This rustic cake is one of the most traditional examples, turning simple pantry ingredients into a rich and chocolatey dessert that everyone will love. Unlike the classic bread pudding, which is soft and custardy, this Italian version is denser, almost like a cake, with a deep chocolate flavor.
Ingredients
- 350 g stale bread - 12 oz
- 120 g granulated sugar - ½ cup + 2 tablespoons
- 1 liter milk - ~4 cups, at room temperature
- 2 medium eggs
- 15 g unsalted butter - 1 tablespoon, at room temperature
- 20 g unsweetened cocoa powder - 3 tablespoons
- 80 g chocolate chips - ½ cup
- powdered sugar - for dusting
Instructions
- Break the stale bread into medium-sized pieces and place them in a large mixing bowl. Pour the milk over the bread and let it soak until the bread has absorbed all the liquid and becomes soft. Stir occasionally to help the bread break down and blend with the milk. This process will take about 20 minutes.TIP: In the traditional Italian recipe, the bread is left in chunks to give the cake a rustic texture. If you prefer a smoother and creamier consistency, you can finely grind the bread before soaking it.
- Once the bread has fully absorbed the milk, add the eggs, the butter (softened at room temperature), and the granulated sugar. Mix thoroughly until all the ingredients are well combined and the mixture is uniform.
- Sift in the unsweetened cocoa powder to avoid lumps, then stir in the chocolate chips. Mix until the cocoa is evenly distributed and the chocolate chips are well incorporated.
- Line a 9-inch (24 cm) cake pan with parchment paper. Pour the bread and chocolate mixture into the pan, spreading it evenly with a spatula to level the surface.
- Bake in a preheated static oven at 350°F (180°C) for about 50 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.TIP: If using a convection oven, reduce the temperature to 325°F (165°C) and check the cake a few minutes earlier, as it may bake faster.
- Allow the cake to cool in the pan, then transfer it to a serving plate. Dust the top generously with powdered sugar before serving. Enjoy your Italian Chocolate Bread Cake slightly warm or at room temperature.
Nutrition
Serving: 100gCalories: 340kcalCarbohydrates: 50gProtein: 11gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 60mgSodium: 272mgPotassium: 338mgFiber: 3gSugar: 29gVitamin A: 316IUVitamin C: 0.1mgCalcium: 230mgIron: 2mg
Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!