I’m not much of a dessert eater – I’d rather spend my calories on savory foods – but this recipe really stuck with me after I first spotted it in Delia’s Happy Christmas, and thought that it would be perfect for holiday dining. Plus, who can screw up a crumble!
So many crumbles are made with apples or peaches, and they do nothing for me. Honestly, I’d rather eat an apple or peach as is. But this recipe utilizes dried sour cherries and chocolate.
One reason I wanted to make this crumble is because I knew I could. Everyone knows I’m no baker. If you have seen the results of my gingerbread house attempts – and these were from kits – you’d believe me! This crumble was easy and straight forward.
From Ms. Delia: “If you are a chocolate lover – or a crumble lover – this is a truly sublime combination of the two. It’s rich, luscious and perfect for a celebration. Serve it warm with vanilla ice cream, crème fraiche or my own favorite, chilled pouring cream.”
Well I discovered after making this, that it’s called a crumble because it crumbles! Even with 5 egg yolks. I wish I’d made a crème Anglaise to go with it.
Chocolate and Sour Cherry Crumble
4.4 ounces sweetened sour cherries
2.5 ounces brandy
Custard Base:
19 ounces double cream
2.6 ounces cocoa powder
5 egg yolks
1.7 ounces white sugar
1 desertspoon corn flour
Crumble:
1.4 ounces cold butter, diced
2.1 ounces self-raising flour
3 tablespoons cocoa powder
1.7 ounces Demerara sugar
2.6 ounces whole almonds
Finishing:
Cocoa powder
1 tablespoon edible red or gold iridescent sugar sparkles
Begin by putting the cherries and brandy in a small saucepan and bring it just up to simmering point, then turn off the heat and leave them to soak and plump up for about 1 hour.
Meanwhile, whisk the cream and cocoa together in a medium-sized saucepan until blended and smooth then place it over a medium heat, bring it up to simmering point, then reduce the heat and simmer very gently for 10 minutes.
Now, in a medium bowl whisk together the egg yolks, sugar and corn flour then, still whisking pour the hot chocolate cream over the yolks. When it is all in, immediately return the mixture to the saucepan and, over a gentle heat, whisk again until it just reaches simmering point and has thickened. When it’s ready, stir in the soaked cherries and any brandy, pour the whole lot into a baking dish and leave to cool completely.
Place the butter, flour, cocoa and sugar in a processor and give it a whiz until it resembles fine breadcrumbs, then add the almonds and process again until they are fairly finely chopped but still have a few chunky bits.
Preheat the oven to 350 degrees F. Now sprinkle the crumble on to the cold chocolate custard, pressing it down lightly. Bake on the center shelf of the oven for 35 minutes. When it’s cooked, take it out and leave it to stand for 10 minutes.
Serve dusted with cocoa powder and with sugar sparkles, if using.
The chocolate flavor was excellent; I love baking with cocoa. The almonds and cherries didn’t offer much overall. I’m kind of on the fence about this recipe.
