Cooking description:
Serve the chocolate crumble cold with tea, coffee or any other favorite drink. It turns out to be very tender, crumbly and incredibly tasty. And the next day, the crumble is even tastier!
To prepare this unusual dish, you can use not only hazelnuts, but also any other nuts. For the filling, instead of ricotta, soft cottage cheese of medium and / or high fat content is quite suitable. Do not take a non-greasy one, it will feel like grains! Chocolate nut butter can be substituted with a mixture of chocolate, butter, and grated nuts.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Dairy / Cheese / Nuts / Dough / Shortcrust pastry / Hazelnuts
Dish: Baking / Pies
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
Servings: 8
How to make Chocolate Crumble
1. 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 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.
2. Place the rest of the dough between two sheets of parchment and roll it 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.
3. 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. In this way, cover the entire cake. Preheat the oven to 180 degrees, bake the cake for 30 minutes. Cool the finished chocolate crumble in the mold. Enjoy your meal!