Cocoa Crumble without eggs. A simple and quick dessert to prepare: perfect for breakfast and snack.
If you’re looking for a quick, rustic, and irresistible dessert, the cocoa crumble without eggs is the perfect solution. This recipe is for those who have little time but don’t want to miss out on a tasty treat: a shower of crunchy cocoa crumbles enclosing a soft heart of apricot jam.
The absence of eggs makes it light and crumbly, while the hint of almond flavor creates a refined contrast with the bitterness of cocoa. It’s the ideal dessert for an energetic breakfast or an impromptu snack with friends.
But let’s see right away how to prepare the cocoa crumble without eggs.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 7 tbsp sunflower oil
- 1/4 cup milk
- 1 1/2 tsp baking powder
- 3 tbsp unsweetened cocoa powder
- 3 drops almond flavor
- 3/4 cup sugar
- 12 oz jam (I use apricot)
- as needed chocolate chips
Tools
- 1 Bowl
- 1 Spoon
- 1 Pan
How to prepare the cocoa crumble without eggs
In a bowl, place the flour, cocoa, and baking powder. Stir with a spoon. Add the sugar, oil, milk, and almond flavor drops.
Quickly work the mixture with your hands. You shouldn’t form a smooth dough, but a collection of large and loose crumbles that don’t stick to your fingers.
Take a 9.5-inch pan (greased and floured or lined with parchment paper) and pour half of the crumbles. Lightly compact them with the back of your hand to create an even base.
Spread the apricot jam on the base, leaving about half an inch from the edge.
Cover everything with the remaining crumbles, letting them fall irregularly. Add chocolate chips on top.
Bake in a hot oven at 356°F for 30-35 minutes. Remove from the oven and let cool completely before removing from the pan.
Before serving, if you like, dust with powdered sugar.
Help yourself.
Storage
The crumble can be kept under a glass dome or in an airtight container for 3-4 days at room temperature.
