Ingredients
For the Cake:
2 cups (240 grams) einkorn all purpose flour
3 teaspoons baking powder
½ teaspoon sea salt
1 cup (240 grams) sour cream or plain yogurt
1 tablespoon vanilla extract
3 eggs yolks
½ cup (100 grams) sugar
8 tablespoons (113 grams) butter, melted
4 tablespoons instant espresso powder or 4 espresso shots
6 ounces milk chocolate bars, roughly chopped
For the Crumble:
1 ½ cups (180 grams) einkorn all purpose flour
½ (100 grams) cup sugar
¼ teaspoon sea salt
12 tablespoons (170 grams) butter, cut into ¼” cubes
3 tablespoons cocoa powder
4 tablespoons instant espresso powder
Instructions
Preheat the oven to 350°. Butter a 9x13 pan and set aside.
For the cake, sift together the flour, baking powder, and sea salt. Set aside.
In a stand mixer, combine the sour cream, vanilla extract, egg yolks, and sugar. Whip on medium-high for 5 minutes or until pale and frothy. Add in the melted butter, espresso powder, and chocolate pieces. Mix to combine.
Pour the egg mixture into the flour mixture and use a spatula to combine the two until just combined, being careful not to overwork the cake. Pour the mixture into the prepared cake pan and use the spatula to evenly spread it on the bottom of the pan.
Place the cake into the oven and bake for 10 minutes.
While the bottom layer of the cake is baking, combine the crumble ingredients in a bowl. Use a pastry cutter to work the butter into the mixture until it resembles coarse sand.
Remove the cake from the oven and sprinkle the crumble mixture evenly over top of the slightly baked cake. Return the cake to the oven and bake for an additional 45 minutes, or until completely set in the middle.
Let cool completely before cutting and serving. Dusty with powdered sugar, if desired.
Recipe courtesy of Jovial Foods