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Chocolate and Chestnut Loaf Cake

Chocolate and Chestnut Loaf Cake

This cake made of bread is a speciality from Brianza. The ingredients vary depending on the occasion and the season. From lemon zest and candied fruit to chocolate, nuts and fresh apples.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 15 minutes
Course cake, Dessert
Cuisine Italian, vegetarian, with sugar
Servings 16 servings
Calories 301.9 kcal

Equipment

  • 1 baking tin larg - approx. 20x40 cm or Ø 26 cm

Ingredients
 

  • 500 g bread hard white - without crust
  • 500 ml milk
  • 30 g cocoa
  • 1 egg
  • 120 g chestnuts cooked
  • 100 g chocolate
  • 100 g nuts
  • 100 g butter soft
  • 100 g sugar
  • 1 TL vanilla extract
  • 1 pinch salt
  • 100 g almonds flaked

Instructions
 

  • Pre-heat the oven to 180° C. Heat the milk and soak the bread in it, leave to soak for 15 minutes.  Lightly toast the nuts in a pan without fat, allow to cool and chop a little. Also cut the chestnuts and chocolate into smaller pieces.
  • Add all the ingredients, apart from the almonds, to the soaked bread and mix carefully. Grease the baking tin with butter and fill with the dough. Sprinkle with the almonds and bake for about 50 minutes. Do the toothpick test. The toothpick must be completely dry.
  • Allow the bread cake to cool before cutting it. Serve cold from the fridge or at room temperature.

Nutrition

Calories: 301.9 kcalCarbohydrates: 33.7 gProtein: 7.9 gFat: 16.6 gSaturated Fat: 6.2 gPolyunsaturated Fat: 2.3 gMonounsaturated Fat: 6.6 gTrans Fat: 0.2 gCholesterol: 27.5 mgSodium: 209 mgPotassium: 264 mgFiber: 3.6 gSugar: 13.1 gVitamin A: 226.8 IUVitamin C: 3.1 mgCalcium: 108.3 mgIron: 2.1 mg
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