Ingredients

For the Chocolate Cream:

• 90ml Whipping Cream
• 150ml Full Fat Milk
• 155g 70% Good Quality Dark Chocolate, Roughly Chopped 2cm Pieces
• 1 Egg, Medium, Organic Or Free Range

• 35g Unsalted Butter, Cold
• 35g Demerara Sugar
• 1 Pinch Sea Salt
• 30g Plain Flour
• 1 1/2 Tsp Cocoa Powder

• 2 Tbsp Chopped Pistachios, Toasted In A 170°C Oven For 6 Minutes
• 2 Tbsp Hazelnuts, Toasted In A 170°C Oven For 8 Minutes Then Crushed
• 2 Tbsp Flaked Almonds, Toasted In A 170°C Oven For 6 Minutes
• Icing Sugar Shaker

Tools

• Titanium Chef Patissier XL
• Major Sized Stainless Steel K Beater
• Chef Size Creaming Beater

Method

For the Chocolate Cream:

1. In a medium saucepan bring the cream and milk to a boil.
2. Set the Kenwood Titanium Chef Pâtissier XL to the chocolate warming pre-set. Place the chocolate in the bowl and with the creaming beater, melt the chocolate. This will take anything between 3 and 5 minutes depending on the size pieces of chocolate you are using.
3. In a medium bowl whisk the egg and pour the boiled milk and cream onto the egg and whisk together until smooth.
4. Turn the heating function on the Titanium Chef Pâtissier XL down to 3 on the slow mixing speed. Slowly pour in the milk and egg mixture and mix until smooth and silky. Stop the program. 
5. Remove the bowl from the machine and, using a plastic spatula, stir the mixture, ensuring you reach to the bottom of the bowl to create an even chocolate cream. Leave the bowl to cool for 30-40 minutes at room temperature, but keep checking the mix as you do not want it to set. Meanwhile make your crumble base. 

For the Crumble:

1. Pre-heat the oven to 170°C. Line an oven tray with greaseproof paper and place an 18cm stainless-steel tart ring on it.
2. With the Titanium Chef Pâtissier XL – using the second mixing bowl and the K-Beater attachment – mix all the crumble ingredients together for 1 minute on minimum speed  until the crumble resembles a breadcrumb texture, and is much darker.
3. Sprinkle the crumble evenly into the tart ring and press down lightly around the edges of the ring to seal the base.
4. Bake in the pre-heated oven for 10-12 minutes.
5. Remove from the oven and leave to cool in the fridge for 20 minutes.
6. Once both the chocolate cream and the crumble have cooled, pour the chocolate cream onto the crumble base and leave it to set in the fridge for a minimum of 3-4 hours.

For the Finish and Serve:

1. When the chocolate cream has set, carefully remove the greaseproof paper from the base of the chocolate crumble. Turn the crumble onto its side, with the crumble base facing you, run the tip of a small knife around the inside edge of the ring to release the crumble base.
2. Place the crumble onto a flat tray, chopping board or the plate you are going to serve it on. Carefully heat the tart ring with a small blowtorch and lift it from around the tart.
3. With the blade of a warm knife, cut the tart into portions.
4. You can serve it as it is, or with your choice of lightly-toasted pistachios, crushed hazelnuts or flaked almonds and a dusting of icing sugar. You can also serve it with a delicious warm caramel or chocolate sauce, or with a choice of ice cream such as vanilla, chocolate, hazelnut or caramel.

Variations:

1. If you would like even more texture, lay out the crumble mixture flat on a tray before baking and then, once it is baked, freeze it for 30 minutes. Break it up into chunks and blitz again before baking it in the tart ring.

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