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Crumbled chocolate cake

The perfect dessert

by Ada Parisi
5 min read
Sbriciolata al cioccolato: cremosissima e peccaminosa. Ricetta a prova di principianti

Today the recipe of the cremosissima crumbled chocolate. I know Nutella crumble is very fashionable, but knowing at least a little’ you would ever think that I poured a jar of Nutella into the crumble? Of course not. Not that I despise the creams prepared with hazelnuts and chocolate, But I love those creams that have at least 50% hazelnuts inside and use hazelnut oil and not others (and for me palm oil and sunflower are equal, I do not like them).

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 creamy chocolate crumble by putting a dark chocolate custard inside, 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. Is’ over so quickly that I barely had time to photograph.

If you are also addicted to chocolate, I also leave you 16 CHOCOLATE CAKE RECIPES YOU CAN'T MISS, from the simplest ones to layer cakes through gluten-free or butter-free ones.

My tips for a perfect crumbled

As per tradition, I I use lard in the crumble dough, but if you prefer you can use equal amounts of soft butter (the flavor and texture, however, will change). I recommend, Use a chocolate of the highest quality and with at least 70% cocoa 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 creamy chocolate crumble will be heavy. If you love chocolate, try the MAGIC CAKE COCOA.

Now, to see step by step how to do it in a kind crumbled, on my You Tube Channel You can find the VIDEO RICETTA of RICOTTA AND CIOCCOLATO, 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 now I wish you good day!

Sbriciolata al cioccolato: cremosissima e peccaminosa. Ricetta a prova di principianti


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )




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

Orange Zest

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 the flour doesn't 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. and the grated orange peel. 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 by rubbing the dough with your 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 some cinnamon with 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.

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elisabetta corbetta 3 February 2019 - 08:47

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

Ada Parisi 3 February 2019 - 17:22

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

Antonella 2 February 2019 - 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!
Greetings :-) Antonella

Ada Parisi 3 February 2019 - 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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