Chocolate Crumble Cake is a delicious dessert made with shortcrust pastry and Nutella, very easy and super tasty. As you can see, with shortcrust pastry, you can make not only cookies and tarts but also wonderful cakes, and one of these is the Nutella Crumble Cake, a very easy and delicious dessert. You can prepare it with any hazelnut spread or make your own homemade hazelnut and cocoa spread, palm oil-free and gluten-free, suitable for celiacs, free of added colorants, flavors, and additives. You can also prepare the crumble with other fillings like apples or pistachio. The dose is for a 20 cm mold. If you use a larger mold, double the dose, and perhaps, if you have some leftover shortcrust pastry, you can make cookies. Now let’s see how to make the Nutella Crumble Cake, and if you try it, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the Chocolate Crumble Cake

2 cups Flour
3 oz Butter (cold from the fridge)
1/2 cup Powdered sugar
1 Egg
1 pinch Salt
1 tsp Vanilla
as needed Nutella® (or other spreadable chocolate)

Tools

Mold

How to prepare the Chocolate Crumble Cake

Let’s start preparing the Nutella Crumble Cake. First, make the shortcrust pastry, you can do it by hand like I did or in a stand mixer, sift the powdered sugar directly into the bowl,
add the sifted flour,
the cold butter from the fridge cut into small pieces,
a pinch of salt,
and a teaspoon of vanilla extract,
work with your hands until you get a sandy mixture.
Now add an egg,
incorporate it with a fork
and then knead until you get a compact, firm and shiny dough.
Transfer the shortcrust pastry between two sheets of baking paper and roll it out with a rolling pin, then let it rest in the fridge for 30 minutes.
Take the shortcrust pastry from the fridge and place it on the 20 cm tart mold, make it adhere well to the base and edges and remove the excess pastry, set it aside that will be used to make the crumbs that will cover the Nutella.
Pour the Nutella on the base and spread it well, making a nice thick layer of 3/4 mm.
Now take the leftover shortcrust pastry and form crumbs which you will then place on top of the Nutella,
until entirely covering it, then let it rest in the freezer for 30 minutes.
After the rest in the freezer, take the crumble cake and bake it in a preheated static oven at 350°F for 30 minutes, it should be nicely golden. When the Chocolate Crumble Cake is cooked, take it out of the oven and let it cool. If you like, you can sprinkle it with powdered sugar.