Soft crumble with almonds and chocolate. A very easy dessert to prepare: perfect for breakfast and snack time.
The soft crumble with almonds and chocolate is very simple to prepare. A soft tart with an intense and rich flavor. Super fragrant.
The recipe is very simple. As I mentioned, it’s perfect for both breakfast and snack time, but it’s also great to serve as a dessert after a meal, perhaps with a whip of whipped cream or some custard.
Make sure to try it because it will definitely please everyone, and you’ll make a great impression!
So let’s see right away how to prepare the soft crumble with almonds and chocolate.
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- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For the filling
- 3.5 oz dark chocolate
- 4 tbsps milk
- 0.7 oz butter
- 2 cups plain yogurt
- 1.8 oz almonds (chopped)
- 2 eggs (small)
- 4 eggs
- 7 oz sugar
- 3.5 oz almond flour
- 0.5 cup sunflower oil
- 2.8 cups flour (gluten-free)
- 5.3 oz potato starch
- 0.35 oz baking powder for desserts
Tools
- 1 Bowl
- 1 Spoon
- 1 Tart Pan
How to Prepare the Soft Crumble with Almonds and Chocolate
Inside a saucepan, add the chopped chocolate, milk, and butter. Move to the stove and let the chocolate melt over low heat, stirring continuously. Once the chocolate is completely melted, turn off the stove.
Add two cups of yogurt. Stir with a spoon. Then keep it in the refrigerator while preparing the cake.
For the cake, add the eggs and sugar to a bowl. Stir with a spoon.
Add the almond flour and oil. Stir with the spoon. Add the flour, potato starch, and baking powder. Stir with the spoon until you get a homogeneous and sticky mixture. (Regarding the flour, I used a gluten-free flour mix; if you want to check it out, you can find it here)
Put about half of the batter into a 10-inch tart pan that is previously buttered and floured. If you want to check out my tart pan, click here.
The batter is very sticky, so you need to be a bit careful when spreading it. To spread it, I wet the back of a spoon with water and used this to level the batter.
Take the chocolate mixture from the fridge and add the chopped almonds and eggs. Stir with the spoon.
Pour the chocolate mixture into the pan. Level it.
With the help of two teaspoons, take small pieces of “shortcrust” and place them in the pan until the entire surface of the cake is covered.
Bake in a preheated oven at 350°F and let it cook for about 30/35 minutes. Please check the cooking times according to your oven.
