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Recipes
Reverse Chocolate crumble recipe

Reverse chocolate crumble recipe

It's a crumble...but not as you know it!

Serves8-10
Preparation20 Mins
Cooking Time12 Mins

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. Believe it or not, the French had no idea of crumble until they were introduced to it by the British...cela change! As an added bonus, this dessert can be made up to one day in advance and kept in the fridge.

Ingredients Required

For the crumble:

35g
Butter, unsalted, cold
35g
Sugar, Demerara
1 small pinch
Salt
30g
Flour
1½ tsp
Cocoa powder

For the chocolate cream:

1
Egg, medium, organic or free range
90ml
Cream, whipping
150ml
Milk, full fat
155g
70% good quality dark chocolate, roughly chopped 2cm pieces

Cooking Method

Chef tips

"Omit the cocoa powder for a plain crumble."

"For nut allergies, omit the ground almonds; however it will be more brittle."

Voila!

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THIS RECIPE IS ADAPTED FROM THE BOOK KITCHEN SECRETS

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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