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Ingredients
Infused cream
¾ cup heavy cream plus more to replace liquid lost during steeping- 4 star anise pods
- 2 tsp aniseed optional
Cake
- nonstick baking spray or soft unsalted butter for the pan
- 4 slices dry sourdough or country-style bread each about 1/2 inch thick
2 large eggs at room temperature for mixing
⅓ cup sugar
½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
1 tsp baking powder- 3 oz amaretti cookies or vanilla wafers coarsely chopped
- 3 oz bittersweet chocolate 60–70% cocoa, chopped; or semisweet chocolate chips
To finish
- whipped cream optional, to serve
- cocoa powder optional, to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- If the bread is not completely dry, place the slices in a 250°F oven for about 20 minutes, until crisp and dry, then let cool. Use only unspoiled bread.
- Bring the cream, star anise and optional aniseed just to a boil in a small saucepan over medium heat. Remove from the heat, cover and let infuse for 30 minutes.
- Strain into a measuring cup, pressing the spices to recover the cream, then discard the spices. Add fresh cream as needed to restore the measured starting volume.
- Heat the oven to 350°F with a rack in the middle. Line the base of an 8-inch round cake pan with parchment and grease the sides. Process the dry bread in a food processor or blender until finely ground.
- Beat the eggs, sugar and salt with an electric mixer on high speed for about 4 minutes, until pale and airy. With the mixer running, gradually add the infused cream. Mix in the fine bread crumbs and baking powder, then fold in the cookies and chocolate with a spatula.
- Scrape into the prepared pan and tap it gently on the counter. Bake for 25–30 minutes, until golden and the top springs back when lightly touched.
- Cool in the pan on a rack for 5 minutes. Turn out onto the rack, remove the pan and let cool. Peel away the parchment, turn the cake right-side up and slice. Serve with whipped cream and cocoa powder if desired.
Notes
The base recipe uses an 8-inch round pan. If changing the batch size, choose a suitable pan and check doneness rather than simply multiplying the baking time.
Dry, unspoiled bread should grind finely. Never use bread with mold or an off smell.
Amaretti and vanilla wafers bring different flavors; use whichever option you prefer.
