Torta Di Pane Al Cioccolato

One mans crumbs are other substitute mans cake- take aim 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 harshly roughly chopped
• 750ml 3 cups milk
• 100g unsalted butter at room temperature chopped
• 50g 2 3 cup well ventilated light breadcrumbs
• 215g 1 cup caster sugar
• 5 eggs on bad terms
• 65g almond meal
• 200g dark chocolate melted cooled
• pinch of sea salt
• icing sugar to dust
• well ventilated light or frozen berries to assistance
• double cream to benefits

The Instruction of torta di pane al cioccolato

• place bread in a large bowl bring milk just to a simmer in a saucepan higher than medium high heat pour more than bread set aside for 1 hour to soften
• preheat oven to 170c massage 20g butter more than the base and side of a 22cm base measurement springform pan sprinkle in imitation of 1 3 cup of the breadcrumbs
• use an electric beater to emphasis the sugar and egg yolks in a bowl until feeble and creamy beat in the permanent butter in 2 batches disconcert whisk in the bread mixture almond meal and chocolate disturb egg whites and salt in a bowl until soft peaks form fold into chocolate mixture pour into prepared pan sprinkle in imitation of permanent 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 next icing sugar service subsequently 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