Crumble with Almonds and Chocolate Cream.
Traditional and Bimby Recipe
A fantastic snack, today my grandchildren will have their treat, delicious and practically very quick and easy to make.

It will only take a few minutes and the aroma will fill the whole house.
Yummy, how delicious.

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Cost: Very economical
Rest time: 15 Minutes
Preparation time: 15 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons, Fall, Winter and Spring

666.45 Kcal

calories per serving

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Energy 666.45 (Kcal)
Carbohydrates 64.62 (g) of which sugars 35.84 (g)
Proteins 11.69 (g)
Fat 40.78 (g) of which saturated 21.54 (g)of which unsaturated 9.02 (g)
Fibers 6.13 (g)
Sodium 39.36 (mg)

Indicative values for a portion of 133 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

Let’s go shopping

3.5 oz butter (softened)
1 egg
1.75 cups all-purpose flour
1 cup almond flour (or 100 g toasted almonds)
1/3 cup sugar
1 packet vanillin
1 packet baking powder
8.8 oz Nutella® (or finely chopped chocolate)
1.75 oz almonds

Crumble with Almonds and Chocolate Cream

Tools

What we need

Bowl large
Springform Pan 9.5 inches Kaiser Gourmet

Preparation: Crumble with Almonds and Chocolate Cream

Preliminaries for both traditional and Bimby versions.

Take the butter out of the fridge so it is soft like a cream
Preheat the oven to 350°F. Butter and flour the springform pan or cover it with parchment paper with a 9.5 inches base.
Prepare the almonds that will be used for decoration, and coarsely chop them with a knife, then set them aside.
If you don’t have almond flour, you can use previously toasted almonds.
Place them in a food processor and grind them until they become a powder.
Then proceed as follows:
In a large bowl, place the all-purpose flour, almond flour, butter, egg, baking powder, and sugar, and knead avoiding compacting the mixture; it should be crumbly.
To achieve this, gather the mixture between your hands and rub them against each other.
Transfer 2/3 of the crumbles to the bottom of the springform pan, spreading them evenly without pressing.
Distribute the chocolate cream over the base of the cake with spoonfuls, without pressing, as it will spread on its own with the heat.
If you’re using chocolate pieces instead of chocolate cream, chop them finely first.
Cover with the remaining crumbles and almond flakes.
Bake in preheated oven for 30 to 35 minutes (350°F). Allow the crumble to cool before removing from the pan.
Do not cut the crumble immediately, but wait for it to cool.
Here it is. the crumble with almonds and chocolate cream is finally ready
Prepare the almonds that you will use for decoration, put them in the bowl, and chop them coarsely for 5 sec, speed 5. Then set them aside.
If you don’t have almond flour, you can use previously toasted almonds.
Put them in the bowl and grind them for 20 sec, speed 10.
Then proceed as follows.
Place in the bowl the all-purpose flour, almond flour, butter, egg, baking powder, and sugar, knead: 10 sec./speed 5. It will be a crumbly mixture.
Transfer 2/3 of the crumbles to the bottom of the springform pan, spreading them evenly without pressing.
Distribute the chocolate cream over the base of the cake with spoonfuls, and cover with the remaining crumbles. If you are using chocolate pieces, instead of chocolate cream, chop them finely first.
Bake in hot oven for 20-25 minutes (350°F). Allow the crumble to cool before removing from the pan.
Smell the aroma, here’s the crumble with almonds and chocolate cream ready with the help of our friend Bimby