OK i agree that the name of the cake is not very appealing but as soon as you taste it all the preconceived ideas you had in mind a minute before disappear.
This cake is at midway between brownies and plain chocolate cake. It’s moist and tasty and melts in your mouth.
You definitely can’t taste the breadcrumbs in it, they are used to bring an extra moisture that you can’t get by using flour.

Breadcrumbs and chocolate cake
serves 8-12

200g butter, soft (at room temperature)
180g caster sugar
200g dark chocolate (52% cocoa), melted
130g fine breadcrumbs
6 eggs, separated
23cm springform mould

icing
100g double cream
200g dark chocolate

Preheat the oven to 180°C.
Mix the butter and sugar until well combined. Add the melted chocolate and breadcrumbs and give it a good stir until the mixture is smooth. Mix in the egg yolks.
In a large stainless steel bowl, whisk the egg whites until they form firm peaks. Pour 1 cup of the egg whites into the chocolate mixture and mix well. Then add the remaining egg whites and fold them into the prepared mixture with a metal spoon.
Bake for 25 minutes or until swkewer comes out clean in the preheated oven. Leave in the tin to cool for 5 minutes then unmould and cool on a wire rack for a further hour. Ice with the chocolate ganache (recipe below).

icing
Put the cream and chocolate into a pan over medium heat and mix until you’ve got a smooth mixture. Remove from the heat and beat for 10 minutes. Ice the cake as desired.