Decadently delightful – one slice is never enough when it comes to Raymond Blanc’s reverse chocolate crumble. Ingredients For the crumble: 75g demerara sugar 25g ground almonds a pinch of sea salt 55g plain flour 1 tbsp cocoa powder (preferably Valrhona) 75g unsalted butter, cubed and refrigerated For the chocolate cream: 155g dark chocolate with 70% cocoa solids (preferably Valrhona), roughly chopped 165ml whipping cream 70ml full-fat milk 1 medium egg, beaten For the caramel hazelnuts: 60g caster sugar 20ml water 200g hazelnuts, crushed and sieved to remove powder a pinch of sea salt Method 1 For the crumble, put the sugar, ground almonds, salt, flour and cocoa powder in a large bowl and mix well to combine. 2 Rub in the cold butter cubes until the mixture resembles breadcrumbs. Refrigerate or freeze for at least 30 minutes. 3 Preheat the oven to 170°C and sprinkle the chilled crumble evenly into a 20cm tart ring set on greaseproof paper and bake for 7-8 minutes. 4 Remove from the oven and carefully place an 18cm ring on top, press down slightly into the crumble without cutting through, and set aside to cool. 5 For the chocolate cream, place the chocolate in a large bowl. Bring the cream and milk to the boil in a medium saucepan, pour onto the beaten egg and whisk, then pour half of this mixture onto the chocolate. Stir gently until smooth, then stir in remaining milk mixture. 6 Pour into the moulds on top of the crumble base and leave to set in the refrigerator for at least 6 hours. 7 For the caramel hazelnuts, bring the sugar and water to a ‘thick boil’ (around 115°C) in a large saucepan. Fold in the crushed hazelnuts and a pinch of salt. Mix to coat completely, then pour onto a greased tray to cool. 8 Arrange the caramel hazelnuts on top of the chilled crumble and serve. Recipe courtesy of chef Raymond Blanc. See here for more.