Raymond Blanc’s Reverse Chocolate Crumble Recipe

It’s a crumble…but not as you know it! This Raymond Blanc’s Reverse Chocolate Crumble Recipe makes for a truly beautiful dessert with serious chocolate power.

20 Mins 12 Mins Easy Serves 8 – 10

Image: Raymond Blanc


For the crumble
  • 35g Butter, unsalted, cold
  • 35g Sugar, Demerara
  • 1 small pinch Salt
  • 30g Flour
  • 1½ tsp Cocoa powder
For the chocolate cream
  • 1 Egg, medium, organic or free range
  • 90ml Cream, whipping
  • 150ml Milk, full fat
  • 155g 70% good quality dark chocolate, roughly chopped 2cm pieces


For the crumble

  • Preheat the oven to 170°C.
  • Line an oven tray with greaseproof paper and place an 18cm tart ring on it.
  • In a large bowl mix all the ingredients together and, using your fingertips, rub the butter into the mixture until it resembles a coarse breadcrumb texture.
  • Sprinkle the crumble evenly into the tart ring and press down lightly.
  • Bake in the preheated oven for 10-12 minutes.
  • Remove from the oven and leave to cool.

For the chocolate cream

  • In a separate bowl crack the egg and lightly whisk to loosen it.
  • In a medium-sized saucepan, bring the cream and milk to the boil. Pour onto the beaten egg and whisk. While the mixture is still hot, add the chocolate and stir gently until smooth. It is important that the cream and milk are boiling as you add it to the beaten eggs, as this will partially cook them, making it safe to eat and will also help to set the dessert as it cools.
  • Pour into the mould on top of the crumble base and leave to set in the fridge for at least 6 hours.
  • Drizzle with caramel sauce and sprinkle chopped hazelnuts.
Raymond Blanc's Reverse Chocolate Crumble Recipe

Recipe notes by Raymond Blanc

This is a truly beautiful dessert with serious chocolate power.

You may be surprised to see that I place the crumble under, rather than over, the filling. This gives a fantastic texture, and is also extremely simple to prepare.

Believe it or not, the French had no idea of crumble until they were introduced to it by the British…cela change! As an added bonus, this dessert can be made up to one day in advance and kept in the fridge.

Omit the cocoa powder for a plain crumble.

Raymond Blanc

About this recipe

This Raymond Blanc’s Reverse Chocolate Crumble recipe is adapted from the book Kitchen Secrets by Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons  – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.

Discover more at raymondblanc.com

Kitchen Secrets by Raymond Blanc

About Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time.

With a range of achievable and inspirational recipes for cooks of all abilities – and useful tips throughout – this book brings Gallic passion and precision into the home kitchen.

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