Cherry, Chocolate, and Almond Crumble
30 min
Under an hour
Sezamo
Ingredients
Preparation method
Preparing the Fruit Base
Allow the cherries to thaw. Preheat the oven to 220°C. Cut the dark chocolate into small pieces.
In a saucepan, over medium heat, melt 70 g of butter until it starts to foam. Add the cherries, cinnamon, and cane sugar. Cook for 4 minutes, stirring frequently.
Reduce heat to low and incorporate the chocolate and almond flakes. Once the chocolate has melted, add the crushed ladyfingers and cherry liqueur. Mix well and remove from heat. Fill the baking dishes (ramekins) two-thirds of the way.
Chef's tip
In season, you can use fresh pitted cherries. If using canned cherries, reduce the amount of added sugar. This dessert is best enjoyed hot, with a scoop of vanilla ice cream or a spoonful of thick cream.
For preparation, you will need individual baking dishes (ramekins) with a diameter of approximately 8 cm.
Nutritional values
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