Raymond Blanc’s Reverse Chocolate Crumble

Chocolate crumble

Decadently delightful – one slice is never enough when it comes to Raymond Blanc’s reverse chocolate crumble.

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

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.

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