A traditional northern Italian chocolate bread cake, made with stale bread, cocoa, cookies, and raisins. This is a vegan version with almond milk.
Prep Time 10minutes
Cook Time 1hour
Resting Time 2hours
Total Time 3hours10minutes
Author Chiara Rota (The Naked Table)
1litre almond milklightly sweetened
100gramsdry & crumbly cookiesor vegan amaretti
In a large bowl, add roughly chopped stale bread and cover with almond milk. Stir a few times until bread chunks start to break down. Add crushed cookies and cocoa powder. Stir a few more minutes and leave to rest in a cool place at least 2 hours, ideally overnight.
Stir the mixture around until all the bread chunks are broken down and you’re left with a smooth, thick but still runny batter. Add in raisins and pine nuts, saving a handful of those for garnish.
Preheat oven to 180°C (360°F). Line a 20cm (8 inch) cake pan with parchment paper, pour the mixture in there and garnish with reserved pine nuts.
Bake the cake for one hour. The cake will feel slightly squishy and underdone, but as long as the top is firm and dry you’re good to go. Let cool completely before removing from the pan and serve.
* Loaves with a light, airy crumb work best in this recipe.