Chocolate Crumble
Description
Delicious baked treat for the whole family. Serve the chocolate crumble cold with tea, coffee, or any other favorite drink. It turns out very tender, crumbly, and incredibly tasty. And the next day, the crumble becomes even more delicious! For preparing this unusual dish, you can use not only hazelnuts but any other nuts as well. Instead of ricotta, you can use soft medium- or high-fat cottage cheese for the filling. Avoid low-fat cottage cheese, as it will feel grainy! You can replace the chocolate-nut spread with a mixture of chocolate, butter, and ground nuts. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Grind the nuts in a blender. Reserve about 1/4 to 1/3 of the nuts whole. Add the sifted flour, cocoa, sugar, salt, and baking powder. Melt the butter, let it cool slightly, then pour it into the blender bowl with the other ingredients. Add the eggs and thoroughly mix the dough. If you don't have a blender, you can do this by hand. Set aside one-third of the resulting dough, wrap it in plastic wrap, and place it in the refrigerator.
- 2
Step 2
2. Place the remaining dough between two sheets of parchment paper and roll it out with a rolling pin into a thin layer. Remove the top sheet of parchment paper and carefully transfer the dough into a baking pan (mine has a diameter of 24 cm). Shape the edges to form a rim, trimming off any excess dough. Mix the ricotta with the chocolate-hazelnut spread, making sure to take the ingredients out of the refrigerator ahead of time so they reach room temperature. Spread the resulting filling over the dough in the pan and smooth it out.
- 3
Step 3
3. Spread the reserved nuts over the filling. Remove the dough from the refrigerator. Pinch off small pieces and place them over the surface of the pie, covering it completely. Preheat the oven to 180°C and bake the pie for 30 minutes. Let the finished chocolate crumble cool in the pan.