Crumbled chocolate cake. Now, I know that it is very fashionable crumbled Nutella cake, but knowing at least a little’ you would never think that I've poured a jar of Nutella in the cake? Of course not. Not that I despise the creams prepared with hazelnuts and chocolate, although on the subject there is much to say and I will just specify that I love those creams that have at least one in 50% of hazelnuts and use the oil of hazelnuts and not others (and for me palm oil and sunflower are equal, I do not like them). But I have eaten sweet with Nutella inside and I found it heavy, with too thick cream, doughy. In short, Unpleasant. So I did the obvious choice: I prepared my crumbled chocolate cake by placing in a dark chocolate custard, flavored with a dash of Cointreau, cinnamon and orange zest. In short, the taste resembles that of the Fiesta Ferrero, but this crumbled chocolate cake is homemade, Preservative free, no added oils, super creamy inside and crunchy outside. I'm used’ over so quickly that I barely had time to photograph. As per tradition, I use lard in the dough as usual the crumbled, but if you prefer you can use equal amounts of soft butter (the flavor and texture, however, will change). I recommend (I know, I tell you every time), use a high-quality chocolate and cocoa with at least 70% in order to obtain a slightly bitter taste, perfect, and never squeezed the dough into the pan, nor that of the base or the cover, otherwise the cake will be heavy. Now, to see step by step how to do it in a kind crumbled, on my You Tube Channel You can find the Video recipe ricotta and chocolate crumbled cake, so you will see step by step how to make this kind of tarte. But since I like very much crumbled cake and I often, have a look at all my CRUMBLED CAKES RECIPES. And have a nice day!
CREAMY CRUMBLED CHOCOLATE CAKE (easy recipe)Print This
- DOSES FOR PIE OF 22 CM DIAMETER OF ABOUT:
- FOR THE DOUGH:
- 320 grams of flour 00
- 40 grams of cocoa powder
- 120 grams of caster sugar
- 20 grams of egg yolk (1 large egg yolk, but weigh it)
- a pinch of cinnamon
- 60 ml of Cointreau or rum
- a sachet of baking powder
- 90 grams of lard or butter
- a large pinch of salt
- FOR THE FILLING:
- 400 ml whole milk
- 100 ml of cream
- 120 grams of caster sugar
- 20 ml of Cointreau or rum
- 60 grams of egg yolks (4 medium eggs yolks, but weight it)
- 60 grams of flour, corn starch or potato starch
- 100 grams of dark chocolate 70% minimum cocoa (if you want a pastry cream and bitter chocolate rich unite even 30 grams of unsweetened cocoa powder)
- icing sugar, just enough
To prepare the crumbled chocolate cake, we start with the chocolate custard, so that it has time to cool. Place in a bowl the egg yolks and half the sugar. Mix flour or corn starch with the rest of the sugar (mix sugar and flour is a trick to make sure that the flour does not create lumps in the dough) and add the yolks, stirring constantly, to obtain a homogeneous batter, smooth with no lumps.
Finely chop the chocolate. Heat the milk without bringing to the boil, add the dark chocolate and, When the chocolate has melted, pour flush liquid to the egg mixture, always beating with whisk to avoid lumps. Add the Cointreau or rum. Cook the custard over low heat chocolate, stirring with a whisk until the cream has thickened. Once the cream will be dense, cook over low heat and stirring constantly for at least two minutes. Pour the chocolate custard in a container and cover with film for food in contact until cooling.
For the crumbled dough: pour on the work surface in the sifted flour and baking powder, sugar, cinnamon, the unsweetened cocoa powder, salt and egg yolk. Knead a few seconds and add the lard or butter, softened. Mix the lard with the fingertips and add the Cointreau (o there rum), then knead the dough by rubbing with the fingertips, lifting it so as to form lumps of different size, as you can see in the VIDEO RECIPE OF RICOTTA CRUMBLES CAKE .
Grease and flour a cake pan with opening bottom, cover the bottom of the pan dropping crumbs of dough, without pressing. Pour the center the chocolate custard, leaving about one centimeter empty place the edges. Evenly distribute the rest of the mixture over the cake and along the edge, always without pressing, so that it completely covers the custard chocolate.
Preheat oven to 200 degrees static. Bake the crumbled chocolate at 200 degrees for 10 minutes. Then lower the oven to 180 degrees and continue cooking for another 35 minutes or until the crumbled chocolate is golden. Remove from oven and allow to cool completely. Sprinkle the crumbled in chocolate with icing sugar (if you like you can mix a bit’ cinnamon icing sugar) and serve. Bon appétit!
If you want to get a custard even more rich chocolate, darker and more bitter, add 30 grams of cocoa powder: dissolve the cocoa with a little cold milk until creamy with no lumps, then add the rest of the milk and continue as from recipe, combining the chopped chocolate and bringing to a boil.