Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : Makes 9 cups
© Jonathan Lovekin

How to Make It

Step 1    

In a food processor, pulse the chocolate until it is the size of peas. Transfer to a plate and freeze for 30 minutes.

Step 2    

Preheat the oven to 325°. Line 2 rimmed baking sheets with parchment paper. Sift both flours with the cocoa powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with both sugars at medium speed until very light and fluffy, 5 minutes. Beat in the flour mixture just until incorporated, then stir in the frozen chocolate.

Step 3    

Drop almond-size clumps of the dough in a single layer onto the prepared baking sheets; the dough will look crumbly and uneven. Bake for 8 to 10 minutes, until the top is dry but the crumble is still soft. Let cool completely. Serve over ice cream.

Make Ahead

The raw dough can be frozen for up to 1 month. The baked crumble can be frozen in a resealable plastic bag for up to 1 month.

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