Wednesday, December 13

Bread & Chocolate Cake Recipe & The Art of Simplicity

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The basic art of simplicity….is how I describe this cake. It is simple and uses fine breadcrumbs instead of flour (so if you have leftover bread,here’s your chance to make use of it before it is no longer useable) and a few other ingredients. Of all the things I have learned in Italy is the art of simplicity in everything..from cooking to design to style to life…and keeping things simple is an art. Recipes with only a few basic ingredients that still have the power to ‘wow’..that is an art…

Torta di Pane e Cioccolata (Bread & Chocolate Cake)

(from The award winning cookbook The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

*6 tablespoons sugar

*6 eggs

*6 tablespoons plain fine breadcrumbs

*2- 16 ounce chocolate bars-grated (At least 65% cocoa)

*whipped cream

Beat egg yolks with sugar till the yellow color disappears and mixture is a clear color. Add in breadcrumbs and grated chocolate a little at a time. Beat egg whites in a separate bowl till firm. Gently fold in egg whites into egg yolk mixture with a rubber spatula.

Butter an 8” cake pan, dust with fine bread crumbs, Bake in oven preheated to 350 degrees for 35-40 minutes remove from oven and let cool. Remove from pan. Sprinkle some finely chopped candied fruit on top and serve with whipped cream 

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