Chocolate crumble with a soft heart is an irresistible dessert that combines the crunchiness of cocoa crumble with a dark chocolate heart that melts at the first bite. Perfect to end a special dinner or for a delicious break during the day.
Ingredients:
For the crumble:
200 g of cold butter in cubes
200 g of granulated sugar
100 g of bitter cocoa powder
150 g of 00 flour
200 g of almond flour
1 pinch of salt
For the soft heart:
150 g of high-quality dark chocolate
60 g of butter
50 g of granulated sugar
2 eggs
30 g of 00 flour
1 teaspoon of ground ginger (optional)
Instructions:
Preparation of the crumble:
In a bowl, mix the flours, bitter cocoa and salt.
Add the cold butter in cubes and work the mixture with your fingertips until you obtain a sandy dough.
Add the granulated sugar and mix well.
Transfer the mixture to a baking sheet lined with baking paper and spread it evenly.
Bake in a preheated static oven at 165°C for about 20-25 minutes, stirring halfway through cooking to obtain uniform browning.
Preparation of the soft heart:
Melt the dark chocolate and butter together, stirring until you obtain a smooth cream.
In a separate bowl, beat the eggs with the granulated sugar until you obtain a light and frothy mixture.
Add the sifted flour and, if desired, the ground ginger, mixing well.
Incorporate the melted chocolate and butter mixture, mixing until you obtain a smooth dough.
Assembly and cooking:
Pour the soft heart mixture into individual molds previously buttered and floured.
Distribute the cocoa crumble on top, pressing lightly to make it adhere.
Bake in a preheated static oven at 180°C for about 12-15 minutes, or until the surface is golden and the heart is still soft in the center.
Serving and storage suggestions:
Serve the chocolate crumble with a scoop of vanilla ice cream or a dollop of whipped cream for a contrast of temperatures and textures.
You can add fresh berries or a raspberry sauce for a touch of freshness.
Store the crumbles in an airtight container at room temperature for up to 2-3 days.
Variations:
