This cake couldn’t be easier to make – It calls for leftover cookies and breadcrumbs as opposed to flour! Italians are known for never being wasteful and for always repurposing leftovers, so this is really in line with tradition.
The cake is just sweet enough and not overwhelmingly heavy, as all of the sugar comes from the cookies you use – so if you use a sweet amaretti cookie, it’ll turn out a bit sweeter than it would with almond biscotti, for example! It has a pleasing, more dense-type texture that’s reminiscent of a tea cake.
It’s perfect with a shot of after-dinner espresso!
Chocolate Cookie Crumb Cake
- 1 cup fine plain breadcrumbs
- 1 cup fine cookie crumbs such as amaretti, biscotti or a combination of the two
- 1/4 cup cocoa powder
- 1 1/2 cups milk
- 3 large eggs
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees F. Lightly butter the inside of a 9 inch springform pan. Line the bottom with a piece of parchment paper and lightly butter the paper. Set aside.
- In a large bowl, stir together the breadcrumbs, cookie crumbs, cocoa powder and milk. Allow the mixture to sit and hydrate for 5 minutes. Using a rubber spatula stir in the eggs, salt and baking powder until smooth and combined. Fold in the chocolate chips. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until just barely set. Allow to cool completely in the pan before dusting with powdered sugar and serving with coffee or tea.