50 ml milk

150 g of leftover white bread

150 g ground toasted hazelnut

2 tsp vanilla sugar or extract

2 tsp baking powder

2 tbsp cocoa powder

200 g sugar

4 eggs

100 g dark chocolate 70 %

2 pinches of salt

Place the bread (pieces) in a food processor and pulse until you have fine crumbs. Melt the butter with the chocolate and the milk as well as the sugar, until you have a smooth mixture. Leave to cool a little. Place all the dry ingredients in a bowl and stir in the butter and sugar mix, as well as beaten eggs. Pour the cake batter into a 24cm buttered cake tin and bake for 45-50 min on 190 degrees celsius.