
Chocolate Crumble Cake
Today's recipe Chocolate Crumble Cake A delicious cake made with crumbled shortcrust pastry filled with chocolate cream. A perfect dessert to offer to friends and family.
Ingredients
- Chocolate cream
250g250g - All-purpose flour
420g420g - Baking powder
8g8g - Vegetable oil
120mL120mL - Egg
2units2units - Brown sugar
90g90g
Preparation
- STEP 1 OF 8
Preheat the oven to 180°C.
- STEP 2 OF 8
First, mix sugar and eggs.
- STEP 3 OF 8
Add the oil and mix again.
- STEP 4 OF 8
Gradually add flour and baking powder, mixing first with a spoon and then with your hands.
- STEP 5 OF 8
Place pieces of dough on the base of the tart pan and spread with your hands.
- STEP 6 OF 8
Add the chocolate cream.
- STEP 7 OF 8
Cover with more pieces of dough.
- STEP 8 OF 8
Bake in the oven at 180°C for 20 minutes.
Suggestions
Bowl
Spoon
Tart pan
General Information
Storage notes
Store in a cool, dry place
More information
Chocolate Crumble Cake keeps well for 2-3 days in the refrigerator. Great served with a scoop of vanilla ice cream and a sprinkle of cocoa powder. Make sure to let it cool completely before slicing.
Origin
Italia, Abruzzo
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 406.84 |
Carbohydrates (g) | 47.9 |
of which Sugars (g) | 20.64 |
Fat (g) | 21.23 |
of which Saturates (g) | 7.09 |
Protein (g) | 8.26 |
Fiber (g) | 1.59 |
Sale (g) | 0.15 |
- Proteins8.26g·10%
- Carbohydrates47.9g·61%
- Fats21.23g·27%
- Fibers1.59g·2%