4 large eggs
1 package of English biscuits or champagne cake crumbs (180g)
1 1/4 cup sweetened condensed milk (395g)
1/2 teaspoon active dry yeast
200g bittersweet chocolate chips
Butter (for greasing)
4 large eggs
1 package of English biscuits or champagne cake crumbs (180g)
1 1/4 cup sweetened condensed milk (395g)
1/2 teaspoon active dry yeast
200g bittersweet chocolate chips
Butter (for greasing)
Beat the eggs very well until they increase in volume and become light and fluffy
Mix the biscuits crumbs with half of the sweetened condensed milk and add the beaten eggs
Add the yeast and mix well
Pour into a 9.5-inch round cake pan, greased and lined with parchment paper, also greased with butter
Beat the remaining sweetened condensed milk with the bittersweet chocolate in a food processor and spoon over the batter in the cake pan
Bake in a preheated oven at 200°C for 30 minutes, or until a toothpick inserted into the center comes out clean
Let cool slightly before removing from pan and flipping onto another plate to reveal the top side
