75 g of cocoa (you can actually use light cocoa or chocolate)
variables:
100 g of raisins (omit them if you don't like them)
180 g of amaretti biscuits
70 g of pine nuts (you can also use hazelnuts or almonds, or a mix you have)
1 orange (or a lemon, or grappa to soak the raisins in)
To decorate I added some almond flakes
PROCEDURE
Cut the bread into cubes and soak it in a large bowl with the milk for two hours (you can also do this the night before and put the bowl in the refrigerator).
Grate the orange zest and squeeze it.
Soak the raisins in the orange juice.
Beat the eggs in a bowl.
Blend the amaretti with the cocoa.
Take the bowl of bread and break it with your hands or a fork (it should become a mush). Add amaretti and cocoa, eggs, orange zest, sugar, pine nuts and raisins squeezed from the juice. Mix well (also with your hands).
Line a pan with baking paper or grease it with butter and sprinkle it with cocoa.
Pour the mixture and, if you like, sprinkle the almond flakes on top.
Bake at 180°, in my oven which is powerful 170°, for an hour (do the toothpick test and remember not to overcook it, it should remain a little moist inside not dry). They say that the next day it is better... if it lasts!
