Featured Italian Dessert

Mouth- Watering Cioccolato Torta Di Pane

Italian Dessert


  • 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
  • salt
  • powdered sugar
  • extra chocolate for shaving


  1. Heat oven to 350º.
  2. Butter a 10-inch springform pan and dust with 2 ½ Tbs breadcrumbs.
  3. Place white bread in a large bowl.
  4. Bring milk just to the simmer point and pour over bread.
  5. Let it soak for about 1 ½ hours when it should be mostly or all absorbed but not very dry.
  6. In a heat-proof bowl, set over a pan of simmering water, melt the chocolate, stirring until melted and smooth. Set aside.
  7. 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.
  8. Add butter and beat until all combined. Add bread mixture, chocolate, almond flour and beat until all is well incorporated.
  9. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.
  10. Gently fold into the batter and then pour the batter into the prepared pan.
  11. Dust with remaining 2 ½ Tbs of breadcrumbs.
  12. 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.
  13. Transfer the cake to a rack and cool for about 10 minutes.
  14. Loosen the sides a little by carefully running about knife around the edges and remove from pan and allow to cool completely.
  15. 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.

Buon Mangiati!

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