Butter (for greasing)
4 eggs
1 box of English biscuits or Champagne cake crumbs (180 g)
1 can of condensed milk (395 g)
1/2 teaspoon of active dry yeast
200 g of bittersweet chocolate, broken into pieces
Butter (for greasing)
4 eggs
1 box of English biscuits or Champagne cake crumbs (180 g)
1 can of condensed milk (395 g)
1/2 teaspoon of active dry yeast
200 g of bittersweet chocolate, broken into pieces
Preheat the oven to 400°F (quente)
Grease a 9.5-inch round cake pan and line it with parchment paper, also greased. Reserve
In a stand mixer, beat the eggs until they increase in volume (about 5 minutes)
Mix the biscuit crumbs with half of the condensed milk and add to the beaten eggs
Add the yeast and mix well
Pour into the prepared cake pan and reserve
Process or blend the remaining condensed milk and chocolate until smooth
Distribute spoonfuls of this cream over the reserved batter and mix with a fork to achieve the marbled effect
Bake in the preheated oven until a toothpick inserted in the center comes out clean (about 30 minutes)
Let cool for a few minutes, then turn onto a serving plate and arrange so the swirled pattern is on top
Serve at room temperature
265 calories per slice.
