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Delicious Crumbly Chocolate Cake

by Micaela Harrasser

Today I am sharing the recipe of a much beloved traditional cake: torta sbrisolona (crumbly cake), a beautiful crunchy cake made with almonds. Originally from Mantova, this rich cake is meant to be quite hard and crumbly – that’s what makes it so special! It’s so easy and quick to make, yet super delicious!

This version has a filling with a ‘home made nutella’ spread (recipe here). For this reason I used less sugar and butter in the dough. If you want to make it without filling, add an extra 15g of sugar! You can also make it vegan by adding an egg substitute and vegan butter (I like the one from Violife). Enjoy!

[ratings]

Delicious Crumbly Chocolate Cake

Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 18cm cake tin:

  • 100g all purpose flour
  • 100g fine corn flour (polenta flour also good)
  • 75g sugar
  • 100g almonds
  • 80g butter softened
  • 5g yeast
  • 1 small egg
  • 1 tsp vanilla essence
  • Salt a pinch
  • Nutella / hazelnut & chocolate spread

Instructions

  1. In a large bowl, mix together the flours with the yeast.
  2. With a food processor, powder the almonds until coarse.
  3. Add the almonds and sugar and mix.
  4. Add the whisked egg, the vanilla essence and mix well.
  5. Finally add the butter chunks, the pinch of salt and incorporate with your hands.
  6. As soon as the butter is in and everything looks mixed, make a ball and cover with cling film.
  7. Transfer to the fridge for about 10 minutes.
  8. Turn the oven on to 190C.
  9. Line the cake tin with baking paper
  10. Take out the dough, take about 70% of it and using your hands press it to the bottom and edges of the cake tin. You want to create a bit of an edge (1cm) so that the filling doesn’t fall out from the sides.
  11. Add the chocolate spread.
  13. Take the remaining dough, grab small pieces and rub them with your fingers to make small crumbles.
  14. Drop the crumbles on top of the cake, without pressing them down.
  15. Make sure the chocolate is all covered, then transfer to the oven and cook until golden, about 35-40 min.
  16. Let it cool before removing from the cake tin, and enjoy!

Notes

Storage: the cake keeps for about 3 days in an airtight container at room temperature.

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