Torta di pane is a well-known Italian cake traditionally made with stale bread. This isn’t the classic version, but rather one of the many regional variations that have evolved over time. Here, stale bread finds its way into the cake in the form of breadcrumbs made from white rolls, ciabatta or other similar breads. As with pan dei morti, leftover biscuits are also put to good use, in this case fragrant almond amaretti biscuits. This version of torta di pane is absolutely delicious. It’s not a heavy cake; instead, it has a slightly crumbly texture, an intense chocolate flavour with a distinct almond note. It was a huge hit in our house and I highly recommend it to you as well!
Ingredients for torta di pane:
- 3 large eggs
- 200 g caster sugar
- 250 ml double cream
- 200 g dark chocolate (70% cocoa solids), finely chopped
- 200 g breadcrumbs
- 200 g amaretti biscuits
- 1 teaspoon baking powder
- 50 ml Amaretto liqueur
All ingredients should be at room temperature.
Process the amaretti biscuits in a food processor until finely ground, resembling coarse sand. Alternatively, crush them thoroughly by hand.
In a small saucepan, heat the double cream until almost boiling. Remove from the heat and add the chopped chocolate. Leave for 2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
Place the eggs and sugar into the bowl of a stand mixer. Whisk on high speed until the mixture becomes pale, thick and fluffy, increasing significantly in volume. When lifted with the whisk attachment, the mixture should fall back in a ribbon and remain visible on the surface for several seconds. Gradually add the chocolate mixture, whisking continuously until fully incorporated. Add the breadcrumbs, ground amaretti biscuits and baking powder, then mix until combined. Pour in the Amaretto liqueur and stir briefly to combine.
Line a 23 cm round cake tin with baking paper. Pour the batter into the prepared tin and level the surface. Bake at 175°C for approximately 40–45 minutes. Remove from the oven and leave to cool completely.
Dust generously with icing sugar before serving.
Enjoy!
Adapted from a recipe by Claudia Fornaciari (claudiafornaciari.it).
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