Reverse Chocolate Crumble by Raymond Blanc

Serves

6 – 8

Prep Time

30 mins

Cooking Time

10 – 12 mins
(plus cooling time)

Ingredients

For the crumble

• 35g butter, unsalted, cold
• 35g demerara sugar
• 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

Method

To make 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 coarse breadcrumb texture.
• Sprinkle the crumble evenly into the tart ring and press down lightly.
• Bake in the preheated oven for 10-12 minutes.
• Remove from the oven and leave to cool.

To make 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.
• While the mixture is still hot, add the chocolate and stir gently until smooth.
• It is important that the cream and milk are boiling as you add it to the beaten eggs, as this will partially cook them, making it safe to eat and will also help to set the dessert as it cools.
• Pour into the mould on top of the crumble base and leave to set in the fridge for at least 6 hours.