Cappuccino and chocolate crumble



This crumb cake is a tasty treat made with a shortcrust pastry base that isn’t rolled out, but crumbled and spread over the dish, giving this dessert its name. A wide arrange of delicious fillings to suit all tastes can be sandwiched between the base and the crumbly top layer. We’ve already tempted you with Nutella and the one with a sweet and creamy apple filling, and today we aim to surprise you even more. Cappuccino and chocolate crumble is an even more irresistible variation on the theme: Creamed ricotta and mascarpone mixed with coffee and chunks of dark chocolate come together to create a rich and delicious dessert, perfect as a snack but also as a special treat!


Ingredients for a 9-inch (24-cm) cake mold
Type 00 flour 4 cups (490 g)
Eggs 3 (170 g) - medium
Sugar 1 ¼ cup (250 g)
Powdered yeast for sweets 2 tsp (8 g)
Butter ¾ cup (200 g) - cold
For the filling
Cow's milk ricotta cheese ¾ cup (200 g)
Mascarpone cheese 1 cup (200 g)
Whole milk 3 tbsp (50 g)
Coffee 1 tbsp (15 g)
Powdered sugar ⅔ cup (75 g)
Dark chocolate ¼ cup (50 g)
To decorate
Powdered sugar to taste

How to prepare Cappuccino and chocolate crumble

To prepare the cappuccino and chocolate crumble, brew up some espresso coffee in your Italian moka pot and let it cool. Then cut the cold butter into pieces and place it in a bowl. Add the sugar 1, eggs 2, sifted flour 3,

and baking powder (also sifted) 4. Knead quickly with your fingertips 5 to obtain a crumbly mixture 6.

Add just over half the mixture to a buttered, floured 9-inch (24 cm) 7springform cake pan.  Save the rest for later. Spread the mixture over the entire surface, right up to the edges 8. Now make the creamy filling. Add the ricotta and mascarpone 9 to a bowl,

then add the powdered sugar 10 and whisk until the mixture is smooth 11. Pour the cold coffee into the milk 12 and mix.

Add the milky coffee to the ricotta and mascarpone mixture 13, whisking to combine 14. The resulting mixture should be smooth and uniform 15

Lastly, add the coarsely chopped chocolate 16 and mix with a spatula 17. The cream is ready; pour it into the mold and level with a spatula 18.

Cover with the remaining crumble mixture 19, spreading it over the entire surface to cover the creamy filling and extend slightly up the edges 20. Bake in a conventional oven preheated to 350°F (175°C) for approximately 50 minutes. When it is golden brown, take it out of the oven 21 and let it cool completely. 

At this point, remove the pan 22, transfer to a serving dish, sprinkle with powdered sugar 23, and serve 24


The cappuccino and chocolate crumble can be kept in the refrigerator for 2-3 days. 

Not suitable for freezing. If you like, you can freeze the shortcrust pastry by itself, then defrost it and crumble it as described in the recipe.


You can flavor the pastry with coffee powder.

For the translation of some texts, artificial intelligence tools may have been used.