There are boundaries bakers are not meant to cross.
Whenever flour goes into an oven, people expect only one of two things to come out: bread or confectionary. These two characterize a wide range of baked goods, none of which can ever be both. Confections are generally sweet, and are their own islands of flavor. Breads, on the other hand, are plain and depend more on their texture compared to confections. People usually enjoy bread with jams or savory toppings. They are a basic food item, fitting into any meal from any culinary culture. But, as bakers constantly seek new and creative recipes, it was only a matter of time before the oven delivered its first half-breed child: a cake made from bread.
Greater than the Whole
People break down stale bread into breadcrumbs as a simple way of reusing food they would otherwise throw away. Discerning cooks do not use stale bread, though, since the breadcrumbs end up stale as well.
Fresh bread is dried and processed, locking in their flavor. Even gluten-free breadcrumbs, like those from metropolitan-gourmet.com, consist of artisanal bread in order to deliver a flavor exclusive to the ingredient, not an excuse for yesterday’s leftover loaf.
Chocolate Bread Just Doesn’t Sound Right
People can bypass flour entirely when baking a cake and use breadcrumbs instead. A flourless chocolate cake, for example, will have a toasty flavor and a grainier texture compared to the typical variant. All it takes are the following: six ounces ground almonds, 4 squares of semisweet chocolate, 3 eggs, 2 tablespoons of sugar, 1 tablespoon of vanilla, 1/2 stick of softened butter, 1/4 cup of fine breadcrumbs, and a pinch of salt.
Combining the ingredients should start with the butter and sugar, followed by the eggs added one by one and stirred in between. After adding the rest of the ingredients, the mixture will turn into an outlandish cake batter. But, after baking for 25 minutes in a 375°F oven, the cake should take form. It can now be frosted with a chocolate honey butter glaze.