Salted Chocolate Crumble

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease an 18cm (7in) square baking tin with butter and line with parchment paper.

   Tip: Use a light touch to prevent the paper from sticking to the tin.

2. 2

   In a medium bowl, whisk together the flour, oats, and salt. Add the melted butter and stir until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overmix.

3. 3

   In a separate large bowl, use an electric mixer to beat the butter and sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Melt the chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

5. 5

   Pour the chocolate into the flour mixture and stir until just combined. Stir in the hazelnuts (if using) and cocoa powder.

   Tip: Don't overmix, as this will create a dense crumble.

6. 6

   Pour the chocolate mixture into the prepared tin and smooth the top.

   Tip: Make sure the edges are even.

7. 7

   Drizzle the heavy cream over the top of the chocolate layer and sprinkle with flaky sea salt.

   Tip: Use a gentle touch to avoid disturbing the chocolate.

8. 8

   Bake for 35 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Remove from the oven when the top is still slightly soft to the touch.

9. 9

   Remove from the oven and let cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

   Tip: Don't slice the crumble until it has cooled completely.

10. 10

    Once cooled, slice into squares and serve.

    Tip: Enjoy warm or at room temperature.