The chocolate crumble cake with orange cream is delicious, creamy, crunchy with a delightful combination because chocolate and orange together are an extremely delicious taste and aroma!
I saw a picture on a French-language website, although the crumble was more crumbly, but this way it is undoubtedly crunchier on the palate, and for me, it’s perfect!
The crumble is made very simply with butter, flour, eggs, cocoa, but if you want, you can substitute the flour with part rice flour or almond flour, and I’ll leave you the recipe for the STREUSEL that I made some time ago and that I occasionally prepare and snack on as a sweet treat.

STRAWBERRY DESSERT CUP WITH STREUSEL
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CHOCOLATE CRUMBLE CAKE WITH ORANGE CREAM
La cucina di ASI

Difficulty: Easy
Cost: Affordable
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

325.41 Kcal

calories per serving

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Energy 325.41 (Kcal)
Carbohydrates 45.48 (g) of which sugars 21.26 (g)
Proteins 6.77 (g)
Fat 14.94 (g) of which saturated 9.12 (g)of which unsaturated 5.61 (g)
Fibers 2.71 (g)
Sodium 12.15 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 egg
1 1/2 tsp baking powder
5 1/3 oz butter
3 egg yolks
3/4 cup powdered sugar
1/4 cup all-purpose flour
7/8 cup orange juice
2 oranges (zest only)
1 1/4 cup milk

Tools

8/9 inch mold

Molds
Spatulas

Recipe Preparation for Chocolate Crumble Cake with Orange Cream

For this delicious, creamy, and tasty dessert with chocolate and orange, I first prepare the orange cream, so…
In a saucepan, I place the milk and add the grated zest of the 2 untreated or organic oranges.
I also add the juice of the citrus fruits and heat over moderate flame.
Then I pour the hot liquid, return the saucepan to the flame, and thicken to have the orange cream.
Cover with plastic wrap in contact and let it cool perfectly.
Now I proceed to prepare the chocolate dough, which will be the base and also the crumble topping of the dessert.
In a bowl, I put the egg yolks with the sugar and mix everything well with the beaters. Then I add the sifted flour and mix the ingredients well.
In a bowl, I put the sifted flour with the baking powder, also adding the sugar and the unsweetened cocoa, always sifted.
Now I add the egg and mix well, adding the cold butter in small pieces last.
I work with my hands to make crumbs… in my case, big crumbs, eh eh eh, with which I cover the bottom of a 8/9 inch diameter pan.
To make the base, I use about 2/3 of the total dough and then press it well with my fingers to create the base of the chocolate crumble cake with orange cream.
Then I pour the now warm orange cream and cover it with the remaining chocolate dough, making scattered and crumbly flakes.
Now I put it in the preheated static oven at 350°F and bake the orange and chocolate dessert for about 30/35 minutes or according to the characteristics of your home appliance.
I let the orange and cocoa crumble dessert cool completely before tasting it…
Truly delicious and with a cream… creamy and exquisite!
Enjoy your meal!
Annalisa