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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the eggs with the sugar and lime zest.
Soak the bread crumbs in the milk. Once they are completely soft, blend the mixture until smooth.
Combine the blended bread mixture with the rest of the ingredients.
Pour this preparation into a caramelized mold (20 x 30 cm). Add dollops of dulce de leche and chunks of chocolate on top of the mixture.
Cover the mold with aluminum foil and bake in the oven at 160°C (320°F) for 40 minutes.
Serve this dessert with a scoop of creamy ice cream or whipped cream.
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Ensure the bread crumbs are fully soaked in milk before blending for a smoother texture.
Caramelize the sugar in the mold evenly to avoid any burnt spots.
Use high-quality chocolate for a richer flavor.
Can I use regular bread instead of crustless bread crumbs?
Yes, you can use regular bread, but make sure to remove the crusts for a smoother texture.
What type of chocolate works best for this recipe?
Dark or semi-sweet chocolate works best, but you can use milk chocolate if you prefer a sweeter flavor.
Can I substitute lime zest with another citrus zest?
Yes, you can use lemon or orange zest as a substitute for lime zest.
How do I caramelize the sugar for the mold?
Heat the sugar in a pan over medium heat until it melts and turns golden brown, then quickly pour it into the mold and spread evenly.
Can I make this dessert ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Serve it chilled or slightly warmed.
