- 1/2 cup crushed coffee beans
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1 tablespoon light corn syrup
- 2 teaspoons instant espresso
- 1/8 teaspoon fine sea salt
- 3/4 cup all-purpose flour
- 3/4 cup almond flour
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- 1 stick cold unsalted butter, cubed
- Dark rye toasts, for serving
How to make this recipe
Make the jam
Preheat the oven to 350°. Spread the coffee beans on a baking sheet and toast for 10 minutes, until fragrant. Transfer to a large bowl. Stir in the heavy cream and milk, cover and let steep in the refrigerator overnight.
Strain the coffee cream through a fine sieve, pressing on the solids; you should have 2 cups. In a large saucepan, cook the sugar over moderate heat, stirring occasionally, until a light amber caramel forms, about 5 minutes. Slowly add the coffee cream; be careful, as it will boil vigorously. Add the corn syrup, espresso and sea salt and bring to a simmer; the caramel will harden but will dissolve as it simmers. Cook over moderately low heat, stirring, until a candy thermometer inserted in the caramel jam registers 210°, about 12 minutes. Carefully transfer the jam to a blender and puree until smooth and shiny. Scrape into a medium bowl and let cool to room temperature.
Meanwhile, make the crumble
In a medium bowl, whisk the all-purpose flour with the almond flour, sugar, cocoa powder and sea salt. Using your fingers, rub in the butter until coarse crumbs form. Spread the crumbs in an even layer on a parchment paper–lined baking sheet and refrigerate until firm, about 1 hour.
Preheat the oven to 350°. Bake the crumble for about 18 minutes, until golden. Transfer to a rack to cool completely.
Spread some coffee-caramel jam on the toasts. Sprinkle the chocolate crumbles on one half of each toast; press gently to help them adhere.
The jam can be refrigerated for up to 1 week. Serve at room temperature. The baked crumble can be stored in an airtight container for 1 week or frozen for 1 month.