Nutella Chocolate Crumble Cake
Sbriciolata al cioccolato, nutella e nocciole
The Nutella chocolate crumble cake is a variation over the classic sbriciolata from Mantova with hazelnuts, chocolate, cocoa and a luscious layer of creamy Nutella in the middle.
Normally I make sbriciolata with finely ground polenta or cornmeal which makes a hard, biscuit type of crumble cake. This chocolate crumble cake is more classy with a touch of Gianduja, but it is just as easy to make. The result is a chocolate delight with an appealing combination of crunchy and creamy textures.
300 g flour
50 g cocoa
200 g cane sugar
2 egg yolks
200 g butter
100 g hazelnuts
100 g chocolate
300 g Nutella
Start by chopping hazelnuts and then chocolate in bits and pieces.
Mix flour, cocoa and sugar in a mixing bowl.
Add egg yolks and cubed butter.
Rub the ingredients between your fingers until you have a bowl of crumbs.
Grease a size 24/26 cm baking tin or line it with baking paper.
Pour half the cake crumbs into the tin and stamp them with the backside of a spoon.
Spread an even layer of Nutella over the bottom cake (If the Nutella is too hard you can put the cake in a warm oven for a couple of minutes).
Spread the rest of the cake crumbs on top of the Nutella
Bake the chocolate crumble cake at 175 C / 350 F for 30 minutes.
The cake will keep for 3-4 days in an airtight container.