Crumb cake coffee and chocolate … what a bore you’ll say ‘these crumb cakes urgh!!!! Honestly, I don’t love recipes that spread like wildfire and become viral, but unfortunately, I fell for it too and… voilà a usual mundane crumb cake surely already seen somewhere on the web!!
Anyway, the dessert is very delicious with pleasant aromas that go well together so… let’s just deal with it and make this crumb cake coffee and chocolate!
I also suggest other very pleasant spoon desserts like:
Delicious semifreddo with 3 flavors; 
Semifreddo wafer and caramel.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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CRUMB CAKE COFFEE AND CHOCOLATE
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 8.5 inches pan
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients RECIPE CRUMB CAKE COFFEE AND CHOCOLATE
- 2 1/2 cups cookies like Gocciole (for the base)
- 7 tbsps Butter (for the base)
- 1 tbsp Hazelnut cream (for the base)
- 7 oz Condensed milk (for the cream)
- 3 tbsps Mixed white and dark chocolate sprinkles (for the cream)
- 2 Cold espresso coffee (for the cream)
- 1 3/4 cups Fresh liquid cream (for the cream)
- 1 cup cookies like Gocciole (for the final topping)
- 3 1/2 tbsps Butter (for the final topping)
- 1 tbsp Hazelnut cream (for the final topping)
TOOLS RECIPE CRUMB CAKE COFFEE AND CHOCOLATE
- Chopper
- Pans
- Electric whisks
TO PREPARE THE RECIPE CRUMB CAKE COFFEE AND CHOCOLATE
Line the 8.5 inch pan with parchment paper. Crumble the cookies and add the melted butter and generous tablespoons of hazelnut cream.
Divide the mixture into 2 approximately equal parts and pour half of it into the pan, pressing the crumbs well with a spoon to create the base of the dessert (store the other half in the refrigerator momentarily).
Put the pan in the freezer and start making the cream.
In a bowl mix the cold espresso with the condensed milk, blending everything well.
Whip the fresh liquid cream.
Gradually pour the coffee and condensed milk into the whipped cream, blending the mixture well.
Add the chocolate sprinkles, both white and dark, mixing the mixture well.
Pour this rich cream over the cookie base and level the surface of the cake well.
Sprinkle the rest of the cookies enriched and set aside previously, over the freshly made cream, and then place everything in the freezer for at least 4/5 hours: I leave it overnight!
Take out the crumb cake coffee and chocolate at least 15 minutes before serving it so it can slowly soften.
Cut some generous slices and… enjoy this delicious dessert with a very pleasant aroma that can be made in advance and enjoyed with pleasure in this beautiful summer of ours! See you soon ^_^ Annalisa
Tips and notes
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