This is the perfect recipe to be constructive with your leftover sunday bread, muffins or any sweet bread. A lot of cafés throughout NZ use this to recycle their non-sold muffins from the day before. The bread or muffins are not allowed to be dead-dry, maby a day old is fine. It makes a delicious moist cake, you can vary what you want to add as an extra.
Ingredients
Left-over muffins, Sunday-Zopf, any sweetbread, thinly sliced(about thumbthick), 180g unsalted butter, softened, 350g good-quality dark chocolate, chopped, 10 eggs, 1/2 cup sugar, 1 tsp vanilla extract, 700ml cream, 200ml full-cream milk, icing sugar, to dust, warm chocolate sauce, to serve. In the instructions, I will call the muffins/zopf/sweetbread just simply 'bread'.
Instructions
Prepare a 25cm round spring-form baking tin with baking paper at the bottom and a paper collar round the sides of the baking tin.
Spread the bread slices with 150g of butter. Alternate layers of bread with 200g of the chocolate into prepared baking. Whisk together the eggs, sugar, vanilla, 600ml of cream and the milk in a bowl until combined. Strain through a sieve over the bread and chocolate and set aside for 1 hour to allow the liquid to be absorbed.
Preheat oven to 150°C.
Place cake pan on a flat baking tray and bake for 1 1/4 hours until cooked through. Set aside to cool.
To make the chocolate sauce, place the remaining butter, chocolate and cream in a bowl over a saucepan of gently simmering water until butter and chocolate have melted, then stir gently to combine.Remove collar from cake pan, dust cake with icing sugar and serve with the chocolate sauce.
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