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.

Choccrumble1 MAIN IMAGE

Ingredients Required

For the crumble
35g Butter, unsalted, cold
35g Sugar, Demerara
1 small pinch Salt
30g Flour
1 1/2 tsp Cocoa powder
For the chocolate cream
1 Egg, medium, free range or organic
90ml Cream, whipping
150ml Milk, full fat
155g 70% good quality dark chocolate, roughly chopped 2cm pieces

Cooking Method

Planning ahead                       

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.