Crumbled chocolate cake

Crumbled chocolate cake: cremosissima and sinful. Recipe proof beginners

Today the recipe for chocolate crumble. I know Nutella crumble is very fashionable, 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, even though there would be a lot to say on the subject, I just specify that I love those creams that have inside at least 50% of hazelnuts and use hazelnut oil and not others (and for me palm oil and sunflower are equal, I do not like them).

The filling

Having eaten sweets with Nutella inside I found them 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 chocolate crumble is homemade to perfection, Preservative free, no added oils, super creamy inside and crunchy outside. Is’ over so quickly that I barely had time to photograph.

The advices

As per tradition, I use lard in the dough of 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 ChannelYou can find the VIDEO RICETTA of RICOTTA AND CIOCCOLATO,  so you can see step by step how you prepare this kind of dessert. But since I like crumbles a lot and I often do, have a look at all my CRUMBLED CAKES RECIPES. And have a nice day!


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  • 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
  • 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, to taste


Crumbled chocolate cake

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 and cream without bringing to a 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.

Crumbled chocolate cake

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!

Crumbled chocolate cake


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.

Crumbled chocolate cake

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elisabetta corbetta 3 February 2019 at 08:47

I love this cake thank you so much for this wonderful recipe
A big kiss

Ada Parisi 3 February 2019 at 17:22

Thanks Elizabeth, try my chocolate and orange cream, I am sure that you will love.

Antonella 2 February 2019 at 15:22

Hi Ada! About the oils in industrial spreads think like you! Better to prepare it at home and know what you put in and what to eat! However, this Crumbled makes you want to taste it just looking at, it looks fantastic, who knows the flavor! Perfect for cold days with a nice cup of tea!
🙂 Antonella Greetings

Ada Parisi 3 February 2019 at 17:24

Hello Antonella! You know, without demonizing anything, if a spreadable cream has only 15% of hazelnuts and the rest of palm oil or sunflower for me are equal. I prefer a 50% hazelnuts and the oil itself hazelnuts! Kind regards Ada


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