• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Online Lessons
  • Courses
    • The Essential Chocolate Masterclass
    • Chocolate tempering course
    • Chocolate Truffles Pralines Ganache Course
  • How to book
    • Location
  • About
  • Work with me
  • Contact
  • Cocoa & Heart
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
Cocoa & Heart

Cocoa & Heart

Chocolate Making, Bread Baking & Traditional Sweets Courses in Bexleyheath, London, UK

  • Resources
    • Tempering Machine Guide
    • Chocolate Tempering Tips
    • Chocolate truffle making tips
  • Recipes
    • Oreo truffles
    • Vegan chocolate
    • Biscuits truffles
  • Shop
    • Ingredients
    • Books
    • Tools & Equipment
    • Moulds
Home / Cakes & Cupcakes / Chocolate Crunch Recipe

Chocolate Crunch Recipe

Cakes & Cupcakes

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

This is probably one of the easiest chocolate recipes I’ve ever tried. Quick to make and it taste delicious. If you ever forget to buy a pudding or the children want something sweet really quick, chocolate crunch is the recipe to reach for!

Like with many recipes, there are many versions of this chocolate crunch recipe, so I’ve decided to try few to see which one is the best one (the life of a food blogger is truly hard…). The main difference is whether the recipe includes eggs or not. Both are equally good, but in a different way. The one with egg is richer and slightly softer (it’s very close to chocolate brownies, but not as gooey).

I have also included one chocolate crunch version with a plain flour and one with self-raising flour. I tend to just use whatever I have in the cupboard as I don’t want to go shopping every time I run out of one particular type of flour.

To make your own self-raising flour (if you don’t have it), use plain flour with with baking powder. To make 225g of self-raising flour (for the second recipe), just add about 1 1/4 of baking powder to 225g of plain flour. 

As you can see the first chocolate crunch recipe doesn’t have any baking powder, but if you want to give the chocolate crunch a bit of a rise, feel free to add some (about 1 1/4 teaspoon should do it).

Why not stay in touch…

I hope you enjoy making this recipe and if you do, I’d love to know what you think! Let me know in the comments below or find me on Instagram or Facebook and add the hashtag #cocoaandheart so that I can see your post.

Or why not subscribe to my weekly newsletter with new recipes and baking tips straight to your mailbox.

Magdalena

More baking inspiration

  • Marmalade & Chocolate Brownies >>
  • Chocolate Pudding in a Mug >>
  • Chocolate & Pear (no bake cake) >>
  • Chocolate & Buttermilk Loaf Cake >>
  • Oatmeal & Chocolate Brownies >>
  • Chocolate Roulade >>
  • Banana, Chocolate & Butterscoth Cake >>

Chocolate crunch recipe (without eggs)

Magdalena
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Cake
Cuisine European

Ingredients
  

  • 170 g unsalted butter
  • 170 g caster sugar
  • 225 g plain flour
  • tiny pinch of salt
  • 30 g cocoa powder

Instructions
 

  • First of all melt the butter in a saucepan or in a microwave.
  • Remove from heat and mix the remaining ingredients into the melted butter, until you can see the cocoa is nicely mixed in.
  • Scope the mixture into a greased cake tin (7 inch round cake tin or a tin for tray bakes).
  • Brush with a little milk and sprinkle sugar on top.
  • Bake at 180c (gas 4) for 15-20 minutes. Make sure you cut into slices whilst still warm, otherwise it gets very hard and it crumbles as you cut it.
  • This chocolate crunch bake can be eaten hot (with a custard or a whipped cream) or cold!

Chocolate crunch recipe (with an eggs)

Magdalena
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Cake
Cuisine European

Ingredients
  

  • 25 g Cocoa Powder
  • 175 g Caster Sugar
  • 1 Egg
  • 225 g Self Raising Flour
  • 160 g Butter
  • tiny pinch of salt unless you are using salted butter
  • 1/2 teaspoon of vanilla essence

Instructions
 

  • First of all mix the flour, sugar and cocoa together in a large bowl.
  • Melt the butter gently in a microwave or on the hob.
  • Add the melted butter and vanilla essence to the dry ingredients and beat in the egg.
  • Press the mixture, evenly into lightly greased tin.
  • Brush the tops with water and sprinkle with some additional sugar.
  • Oven bake at 170°C for at about 30 minutes.
  • Facebook
  • Twitter

25 June 2020 · Leave a Comment

Subscribe to get the latest

recipes, chocolate & baking tips straight to your inbox

Previous Post: « What to do with discarded sourdough starter
Next Post: History of Chocolate Timeline »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to Cocoa & Heart

NEVER MISS A RECIPE

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Search by Category

Cocoa & Heart

Like chocolate?

Subscribe to get the latest recipes & chocolate making tips to your inbox!

Footer

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Categories

  • Contact
  • Disclosure policy
  • Terms & Conditions

Copyright - Cocoa & Heart© 2021