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Recipe by Clara Fatal

Chocolate-Filled Crumb Cake

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Parve Parve
Medium Medium
8 Servings
Allergens
1 Hour, 15 Minutes
Diets

This is definitely not your average crumb cake. The surprise chocolate filling takes it to a whole new level.

Ingredients

Crumble

  • 4 and 1/2 cups Mishpacha Flour

  • 1 cup + 5 tablespoons margarine (300 grams), cut into cubes (use soy-free, if needed)

  • 2 tablespoons sugar

Filling

  • 2/3 cup (150 grams) margarine (use soy-free, if needed)

  • 5 whole eggs

  • 3 egg yolks

Directions

Make the Crumb Cake

1.

Place all the crumble ingredients in a mixer with the beater attachment. Mix until crumbs form. (This mixture will not be dough-like. It should be crumbly.)  

2.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and prepare the filling.

3.

To make the filling, put the chocolate, sugar, cocoa, water, and rum extract into a saucepot and bring it to a boil over a medium flame. This mixture needs a “babysitter” during cooking; the cocoa has a tendency to stick to the bottom of the pan, so stir constantly making sure the sauce doesn’t burn. When everything has melted, you should have a creamy chocolate sauce. Remove the pot from the flame, add the margarine, and stir it well until the margarine has melted. Continue stirring as you add the eggs and egg yolks, one by one. Mix thoroughly.

4.

Pour the filling over the crumbs in the pan and bake for 10 minutes. Remove the pan from the oven and lower the oven to 320 degrees Fahrenheit (160 degrees Celsius). Spread the remaining crumbs evenly over the filling and bake for 45 minutes, until the cake has set and passed the toothpick test.

5.

Let the cake cool. When completely cooled, remove the cake from the pan and cut it into 1½- x 1½-inch squares (first spread a disposable plastic tablecloth on the countertop to contain the mess). Place in cupcake holders and serve. 

6.

Line a large pan with Gefen Parchment Paper. Place two-thirds of the crumb mixture on the bottom of the pan, reserving one-third to be used later. Press the crumbs down with palm of your hand.

Notes:

This cake can be made in advance and frozen before cutting. If you prefer cutting to size before freezing, make sure to freeze with plastic between the layers.  
Chocolate-Filled Crumb Cake

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Sarah
Sarah
1 year ago

Am I right in calculating this recipe calls for a total of eight eggs? I’ve followed the recipe and instructions accurately but the filling of the cake came out very gooey and eggy, and didn’t taste amazing. Not sure if I went wrong somewhere or if that’s how it’s meant to be…?

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Goldy Admin
Admin
Reply to  Sarah
1 year ago

Yes, but the 3 eggs are split between the filling and crumbs.

chayala rubin
chayala rubin
4 years ago

can i make them in mini? This looks amazing!! I’m just wondering if it would also work well to make in mini pans or even cupcake/muffin holders or is it better to just cut it to size?

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Raquel
Raquel
Reply to  chayala rubin
4 years ago

I have never tried it as muffins or mini pans. I don’t think it would be a problem but you’d need to adjust the baking time.

Claire
Claire
3 years ago

Filling ingredients say 3 egg yolks, but to make the filling, it says combine egg whites??? The egg whites were used in the crumble. Have you reversed the whites and yolks between the crumble and filling?