My Mom's Chocolate Bread Cake

For 8

250 g stale sourdough bread, diced

450 ml milk

150 g brown sugar

1 medium egg

60 g cocoa powder

100 g extra dark chocolate, finely chopped

1 shot of your favourite liqueur

1 tsp vanilla extract

30 g pinenuts

40 g hazelnuts, chopped

In a bowl combine milk, liqueur and vanilla extract. Soak bread in the milk until very soft. Preheat oven to 170°. Butter a 20-22 cm pan and cover the sides and the bottom with baking paper. Blend the soaked mixture in an electric mixer (or with your hands). Add the egg, the brown sugar, the cocoa powder, the chopped chocolate and mix until well combined. Pour mixture in prepared pan, smooth the top with a spatula and sprinkle it with the chopped hazelnuts, the pinenuts and one tablespoon of brown sugar. Bake for about 45 minutes, until the cake is firm but still soft and moist in the middle.