I don’t know about you, but I still have some leftover Easter egg chocolate because this year we received a lot from friends and relatives, milk chocolate for Michy and dark chocolate for me and my husband. So I took the opportunity to prepare this delicious recipe, the creamy chocolate crumble, a recipe to definitely add to the collection on how to recycle leftover Easter egg chocolate, a real treat, a delightful lemon crumbled pastry with a creamy heart of milk chocolate, making my son happy, even though I would have preferred dark chocolate.
The recipe is simple: prepare the chocolate cream by melting the chopped chocolate in the plant-based drink you prefer, hazelnuts, almonds, or coconut, and let it cool. Then quickly mix all the ingredients together to create many crumbs, line the baking dish with parchment paper, fill the dish with a portion of the crumbs by compacting it well, pour the chocolate cream inside, then sprinkle the surface with the remaining crumbs, and it’s ready to be baked.
Let’s see together how to prepare it, get your hands in the dough, sweet tooths!
See you soon, Susy.
Don’t miss out on:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 580.69 (Kcal)
- Carbohydrates 76.95 (g) of which sugars 42.30 (g)
- Proteins 10.21 (g)
- Fat 27.42 (g) of which saturated 17.06 (g)of which unsaturated 10.00 (g)
- Fibers 2.60 (g)
- Sodium 172.82 (mg)
Indicative values for a portion of 130 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 for the creamy chocolate crumble
- 3 1/4 cups all-purpose flour
- 3/4 cup sugar
- 7 tbsp butter (cold)
- 2 eggs (medium size)
- Half packet baking powder
- 1 lemon zest (grated)
- 1 pinch salt
- 1/2 cup hazelnut drink (or other)
- 12 oz milk chocolate (or dark)
You will need
- Mold
- Saucepan
How to make the creamy chocolate crumble
In a saucepan, heat the hazelnut milk until it almost reaches a boil, turn off the heat and add the broken chocolate. Stir and let it melt well. The cream is ready; set it aside to cool while you prepare the pastry.
Line the cake pan with parchment paper.
In a large bowl, combine the flour with sifted baking powder, sugar, grated lemon zest, eggs, and cold butter cut into pieces, and a pinch of salt.
Quickly work with a fork, then rub it between your hands to create many large crumbs. Slightly more than half of it goes into the pan, compacting the base and sides to create the shell. Add the chocolate cream and finally sprinkle the surface with the rest of the dough.
Bake in a static oven at 180°F (82°C) for about 40 minutes. Once baking time is over, remove it from the oven and let it rest for at least 10 minutes before taking it out of the mold.
I recommend letting it cool completely before cutting the first slice. The crumble is ready!
Storage
Surely there won’t be even a crumb left, but if there is, you can keep it in a cake container for up to 5 days.
Surely there won’t be even a crumb left, but if there is, you can keep it in a cake container for up to 5 days.
Surely there won’t be even a crumb left, but if there is, you can keep it in a cake container for up to 5 days.
Surely there won’t be even a crumb left, but if there is, you can keep it in a cake container for up to 5 days.
Surely there won’t be even a crumb left, but if there is, you can keep it in a cake container for up to 5 days.
