Chocolate Raspberry Crumble

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Chocolate Raspberry Crumble

CRUMBLE MIXTURE:

3/4 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 cup almond meal

1 cup confectioners sugar

1/8 teaspoon salt

1/2 cup unsalted cold butter, (1 stick) cut into

1/4-inch pieces

RASPBERRY FILLING:

1 cup granulated sugar

1/2 cup light brown sugar

4 teaspoons all-purpose flour

2 cups berry juice, (use Ceres brand available at

Whole Foods)

1/4 teaspoonlime zest,finely chopped

11/2 teaspoons lemon juice

2 pints fresh raspberries, or other berries such as

blackberries

 

 

 

 

 

To prepare the crumble mixture, in the bowl of a stand

mixer fitted with the paddle attachment place the

flour, cocoa powder, almond meal, confectioners' sugar

and salt. On medium speed, mix until evenly

distributed. Add cold butter pieces, and blend 2 to 3

minutes, watching closely, until mixture resembles

small pebbles. Remove from mixer. Store in the

refrigerator.

 

To bake, preheat oven to 350 degrees. Turn the crumble

onto a parchment-lined cookie sheet. Bake 8 minutes.

Remove from the oven and toss the crumble with a spoon

to distribute. Return to oven and continue baking 5 to

6 minutes.

 

To make raspberry filling, in a medium bowl, combine

granulated sugar, brown sugar and flour.

 

Pour berry juice into a saucepan. Heat to boiling.

Whisk 1 cup hot juice into the sugar mixture until

smooth. Pour back into saucepot and over medium heat,

cook 2 minutes, until slightly thickened.

 

Remove from heat. Add lime zest, lemon juice and

raspberries. Toss to coat. Return to heat and cook 1

minute.

 

Divide raspberry filling evenly between 6 (8-ounce)

ramekins. Top with warm Chocolate Almond Crumble

Mixture and serve. If necessary, warm crumble mixture

in a 350-degree oven 12 minutes. Serve with raspberry

gelato.

 

Serves: 6

Preparation time: 15 minutes

Total time: 30 minutes

Make the chocolate crumble ahead if desired.

 

Author Sherry Yard, executive pastry chef, Wolfgang

Puck fine dining restaurant.

Source: Los Angeles Daily News

Formatted by Chupa Babi in MC: 08.22.07

 

630 calories (37% from fat), 26 grams fat (11 grams

sat. fat), 103 grams carbohydrates, 8 grams protein,

68 mg sodium, 40 mg cholesterol, 92 mg calcium, 9

grams fiber

 

ChupaNote: This looks like a lot of steps, but it

actually goes quite quickly. I added 1 teaspoon of

ground red pepper to the crumble. It worked nicely.

Next time I will add some fresh hot peppers to the

raspberry juice, before boiling, so it suffuses the

sauce.

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