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Hot Chocolate Cakes with Cocoa Crumble, Almonds and Red Currants

This is a great recipe for cacao crumble. We will use a dark couverture chocolate with a minimum of 62% cacao (Macaé 62%), but if you would rather use something else, don’t let us hold you back. In addition to the crumble, we will also bake delicious almond cookies on the Big Green Egg.



50 g egg yolk

150 g egg

150 g sugar

170 g Macaé 62%, Valrhona

170 g butter

75 g all-purpose flour, sieved

1 g salt


Redcurrant jam

10 bunches of redcurrants

Atsina Cress or mint


75 g butter, in small blocks

75 g flour, sieved

75 g sugar

15 g cocoa powder


275 g castor sugar

60 g all-purpose flour

4 g baking powder

150 g blanched almonds, lightly roasted and ground

72 g egg white


Heat the Big Green Egg to a temperature of 160°C. Place the convEGGtor and Stainless Steel Grid in the EGG, and allow to return to temperature. Mix all the ingredients for the crumble in the food processor. Spread the crumble over a Deep Dish Baking Stone covered with baking paper, place on the grid and close the dome. Leave to dry for 10-15 minutes.

Meanwhile mix all the dry ingredients for the biscuits and stir in the egg white. Place a sheet of baking paper on the Baking Stone and spoon small heaps of the mixture onto this. Remove the Deep Dish Baking Stone with the crumble out of the EGG, place the Baking Stone on the grid and bake the biscuits (in batches) for about 10 minutes, with the dome closed, until cooked and crunchy. You will bake more biscuits than you need for this dish. Keep the leftovers in a biscuit barrel and serve them at another time.

Raise the temperature of the EGG to 190°C. For the cakes, beat the egg yolks, eggs and sugar in a bowl until light. Place the chocolate and butter in a bowl and melt in the microwave oven.

Stir the melted chocolate through the lightly beaten egg mixture and then stir in the flour. Fill aluminium moulds three-quarters full with the mixture and add a spoonful of jam to the top. Place the moulds on the Baking Stone, close the dome and bake the cakes for about 10 minutes. Sprinkle with the crumble and garnish with an almond biscuit, the redcurrants and Atsina Cress or mint.

Hot Chocolate Cakes

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