- 8 tbs butter – unsalted and softened
- 6 tbs coarse breadcrumbs
- 8-10 slices white bread – stale, cut into small pieces
- 41/4 cups whole milk – do not use low-fat
- 7 oz semi-sweet chocolate – melted
- 1 ¼ cups sugar
- 5 eggs – large, separated
- powdered sugar
- extra chocolate for shaving
- Heat oven to 350º.
- Butter a 10-inch springform pan and dust with 2 ½ Tbs breadcrumbs.
- Place white bread in a large bowl.
- Bring milk just to the simmer point and pour over bread.
- Let it soak for about 1 ½ hours when it should be mostly or all absorbed but not very dry.
- In a heat-proof bowl, set over a pan of simmering water, melt the chocolate, stirring until melted and smooth. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat together the sugar and egg yolks for about 2-3 minutes until light and fluffy.
- Add butter and beat until all combined. Add bread mixture, chocolate, almond flour and beat until all is well incorporated.
- In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.
- Gently fold into the batter and then pour the batter into the prepared pan.
- Dust with remaining 2 ½ Tbs of breadcrumbs.
- Bake for 1 hour and then reduce the oven temperature to 300º and continue baking until a tester inserted into the center comes out clean – about 45-55 minutes.
- Transfer the cake to a rack and cool for about 10 minutes.
- Loosen the sides a little by carefully running about knife around the edges and remove from pan and allow to cool completely.
- When totally cooled or just before serving, sprinkle with powdered sugar and some chocolate shavings. Of course, a little sweetened whipped cream dolloped on top of each slice might just be wonderful.
NOTE: For best results I sprinkle the powdered sugar onto the cake through a sieve so that there are not any lumps. This works especially well when mixing powdered sugar with a liquid to create a frosting.