Reverse Chocolate Crumble
This is a truly beautiful dessert with serious chocolate power. You may be surprised to see that I place the crumble under, rather than over, the filling. This gives a fantastic texture and is also extremely simple to prepare.
Cooking time: 10-12 mins.
Special equipment: 18cm tart ring.
Alternative dessert recipes: Raymond Blanc desserts.
|For the crumble|
|35g||Butter, unsalted, cold|
|1 small pinch||Salt|
|1 1/2 tsp||Cocoa powder|
|For the chocolate cream|
|1||Egg, medium, free range or organic|
|150ml||Milk, full fat|
|155g||70% good quality dark chocolate, roughly chopped 2cm pieces|
This dessert can be made up to one day in advance and kept in the fridge.
For the crumble
Preheat the oven to 170°C. Line an oven tray with greaseproof paper and place an 18cm tart ring on it. In a large bowl mix all the ingredients together and using your fingertips rub the butter into the mixture until it resembles a course breadcrumb texture. Sprinkle the crumble evenly into the tart ring and press down lightly. Bake in the preheated oven for 7-8 minutes (*1). Remove from the oven and leave to cool.
For the chocolate cream
In a separate bowl crack the egg and lightly whisk to loosen it. In a medium sized saucepan bring the cream and milk to the boil. Pour onto the beaten egg and whisk (*2). While the mixture is still hot, add the chocolate and stir gently until smooth. Pour into the mould on top of the crumble base and leave to set in the fridge for at least 6 hours.
Recipe © Raymond Blanc 2014.
Photograph © David Griffin 2014.