Chocolate Crumble
by Editorial Staff
Chocolate crumble is an exquisite and delicious dish. It will be a wonderful decoration for a festive table or a family tea party. Its rich chocolate-nut taste will not leave anyone indifferent.
Cook: 45 mins
Servings: 8
Ingredients
- Butter – 125 Grams
- Sugar – 110 Grams
- Hazelnuts – 120 Grams (80 per dough, 40 per filling)
- Cocoa – 20 Grams
- Eggs – 2 Pieces
- Baking powder – 7 Grams
- Salt – 1 Pinch
- Flour – 300 Grams
- Ricotta – 250 Grams
- Chocolate Nut Butter – 250 Grams
Directions
- Grind the nuts in a blender. Leave about 1/4 to 1/3 of the nuts intact. Add sifted flour, cocoa, sugar, salt and baking powder. Melt the butter, let it cool slightly, then pour into the blender bowl with the other ingredients. Then add the eggs and knead the dough thoroughly. If you don’t have a blender, you can do it manually. Separate 1/3 of the resulting dough, wrap it in plastic wrap and put in the refrigerator.
- Place the rest of the dough between two sheets of parchment and roll out with a rolling pin into a thin layer. Remove the top sheet of parchment and carefully transfer the dough to a baking dish (mine is 24 cm in diameter). Form the side, remove excess dough from the edges. Combine the ricotta and chocolate nut spread, and remove the ingredients from the refrigerator beforehand to warm up to room temperature. Put the resulting filling in a mold on the dough and flatten.
- Spread the remaining nuts on top of the filling. Remove the dough from the refrigerator. Pinch off small pieces from it, spreading them over the surface of the cake. So cover the whole cake. Preheat the oven to 180 degrees, bake the cake for 30 minutes. Cool the finished chocolate crumble in the mold.
Bon Appetit!
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