The cocoa crumble is a simple and delicious dessert, ideal to prepare as a dessert for a dinner or for a healthy and wholesome snack. It is nothing more than a variation of the pistachio crumble, just as easy to prepare, with a delicious yogurt and ricotta cream.
To prepare this crumble tart is very simple. The crust is made from an eggless shortcrust and does not even require resting time. The softened butter is quickly worked with flour and sugar, until it forms crumbs: hence the name crumble.
With some of the crumbs, the bottom of a square baking pan is lined to form the base, but you can also use a round pan with a diameter of 8 inches. The filling is composed of a cream of ricotta and yogurt flavored with vanilla. Obviously, if you prefer, you can flavor the cream with orange peel and add chocolate chips to make it even more delicious.
Finally, the crumble cake is covered with the remaining crumbs and baked. A truly delicious result that will appeal to everyone: adults and children alike. If you are curious to discover how to prepare it, read the recipe because the cocoa crumble with yogurt cream will be ready in a click!
If you are interested in other recipes with eggless shortcrust, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 473.97 (Kcal)
- Carbohydrates 55.05 (g) of which sugars 28.25 (g)
- Proteins 10.94 (g)
- Fat 24.99 (g) of which saturated 15.95 (g)of which unsaturated 8.53 (g)
- Fibers 1.96 (g)
- Sodium 65.13 (mg)
Indicative values for a portion of 150 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
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 10 tbsp butter
- 1/4 cup unsweetened cocoa powder
- 1 packet vanillin
- 1 cup ricotta
- 3/4 cup plain white yogurt
- 1/3 cup powdered sugar
- 1 packet vanillin
- powdered sugar (as needed)
Tools
- 2 Mixing bowls
- Baking Pan square 8×8 inches
- Parchment paper
Steps
First, put the softened butter in a mixing bowl. Also add the sugar, flour, cocoa, and vanillin and start working the ingredients with your hands, until they form crumbs. In another bowl, work the sugar with the ricotta and yogurt until you get a smooth and homogeneous cream.
Line an 8×8 inches square baking pan with parchment paper and distribute half of the crumb mixture, trying to flatten it with the back of a spoon or with the bottom of a glass. Spread the yogurt cream and cover the surface with the remaining crumbs. Then bake the shortcrust in a preheated oven at 356°F with a fan setting for 35 minutes.
After the cooking time, remove the cake from the oven and let it cool. Then remove it from the mold and cut it into cubes. Dust a bit of powdered sugar on the surface and serve.
Variations and Tips for Cocoa Crumble
The cocoa crumble can be stored in a cool, dry place for two or three days covered by a glass dome.
FAQ Questions and Answers for Cocoa Crumble
Can I use a round mold?
Yes, you can use a 8-inch springform round mold.
Can Greek yogurt be used?
Yes, you can use Greek yogurt instead of plain white yogurt.
What can I use to substitute vanillin for flavoring the crumble and cream?
You can use orange and lemon zest instead of vanillin, or vanilla extract. Also, if you like, you can add chocolate chips to the cream to make the dessert even more delicious.
