Nutella Crumb Cake

If you like Nutella you’ll like my Nutella crumb loaf… Something I made up for my eldest’s birthday as my oven had given up on us the day before! Instead of her favourite baked banana/chocolate cake she settled for a crumb cake… “But with Nutella please”. Well I don’t often buy chocolate spread but how could I say no… I improvised based on the “chocolate sausage” (recipe will come) that is so popular with French kids… She loved it and so did her friends, so let’s share the joy… and the calories.

When I improvised it I didn’t think It would be that good! Prepare yourself for a delicious crunchy texture that melts in the mouth. It’s almost more a candy bar than a cake, or rather, that will depend of the size you wish to give to the portion. A slice makes a dessert, a bite size morsel makes for a delicious treat with a cup of coffee or TV munchies.

Ingrédients :
12 oz - 340 g of white chocolate
10,5 oz - 300 g of Nutella
10,5 oz - 300 g of « petit beurre » cookies, you can substitute for Lorna Doone cookies, Osem Petit Beurre Biscuits from Sainsbury’s or at a last resort animal crackers.
2 times ¾ cup of gratted coconut – 130 (not large flakes).
A teeny tiny pinch of salt.

Crush cookies into a powder till they are not bits or big crumbs left.
If you use a robot use the pulse function.

Put grated coconut and crumbs in a large bowl with a pinch of salt.

Chop white chocolate in tiny bits to melt it with the Nutella gently (white chocolate tend to burn). I use a 40% setting on the microwave and I watch closely.

Once fully melted add to the bowl of crumbs and coconut and stir thoroughly. You’ll end up with a kind of a wet sand texture.

Line a rather small loaf pan with cling film or parchment paper and press the mix into it. For fun I added some chocolate covered nuts in the middle.

Press really hard into the pan so it holds when you‘ll cut the slices.

Refrigerate till hardened. Once hardened the treat keeps well out of the fridge (temperate zone) if you live in hot climate keep it in the fridge and take out a few minutes before serving.

The "Petit Beurre" is a French butter cookie that is a cult food in France. Produced by LU its name translates as “little butter”.
It was created in 1886, the creation of two renowned biscuits craftsmen (yes it’s a job), named Jean-Romain Lefèvre and Pauline-Isabelle Utile.
It is thin, crunchy yet melt in the mouth, very buttery and an old favourite in any French pantries.