Crumbled with coffee and chocolate

First, prepare the cream: add in a corn bowl, soluble coffee and sugar and mix; Incorporate the coffee first, then the yolks, finally the milk.

Transfer the mixture to a saucepan and cook over medium-low heat until a thick cream is obtained, stirring constantly.

Prepare the base: chop the hazelnuts in a not too fine way (so that some larger pieces remain), add sugar, cocoa, flour, yeast and salt and mix.
Finally add butter to chunks and eggs and work quickly with the tip of the fingers, just enough time to obtain a crumbled mixture.

Assemble the dessert: pour half the crumb mixture into the buttered and floured mold (or coated with parchment paper), distributing it evenly and compacting a little with your hands.
Add the coffee cream, distributing it over the whole base but leaving 1-2 cm free along the edges, then cover with the remaining mixture.
Bake for about 45 minutes in a preheated static oven at 180 ° C.

The crumbled coffee and chocolate is ready, let it cool completely before cutting it into slices and serve it.