Bread Chocolate cake

Ingredients and Preparations

250g old bread (eg, sourdough, baguette, Italian bread)
550ml whole milk
50g raisins, or currants (optional)
1 tbsp grappa, rum or brandy (optional)
2 eggs, beaten
50g unsweetened cacao powder
100g brown sugar
80g almonds, or pine nuts or other nuts
Creme fraiche, or thick cream, to serve (optional)

Tear the bread into a bowl, cover with the milk, place a weight on top and leave to soak for 15 minutes, until the bread is very soft. Meanwhile, soak the raisins in grappa, rum or brandy, if using.

Mash or blend the bread and milk mix to a puree. Add the beaten eggs, cacao powder and brown sugar, then pulse-blend or mix well to combine – the mixture should be the consistency of custard. Stir in the nuts (save a few tablespoons to scatter on top) and the optional soaked raisins.

Line a 23cm flan or sealed cake tin with unbleached baking paper and fill with the custard (it’s runny, so the tin needs to be a solid one, rather than spring-form). Bake in a 190C (170C fan)/375F/gas 5 oven for 40 minutes, until firmly set. Remove and leave to cool fully in the tin before serving, or refrigerate overnight. It keeps well for three to five days in the fridge.

 

This is not my recipe, saw this, felt something easy to prepare and wanted to share with you all, 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs