Instructions:
1. Prepare the crust:
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In a large mixing bowl, combine the flour, sugar, baking powder, and a pinch of salt.
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Add the cold butter and, using your fingertips or a pastry cutter, work the butter into the dry ingredients until you have a mixture that resembles coarse crumbs.
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Add the egg yolk and vanilla extract, and mix until the dough comes together. Don’t overwork it, as you want to keep the crumbly texture.
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Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up.
2. Make the chocolate filling:
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In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
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Remove from the heat and add the chopped dark chocolate, stirring until it’s completely melted and smooth.
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Add the butter and vanilla extract to the mixture and stir until the butter melts into the chocolate.
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Set aside to cool slightly (you want it to be spreadable but not too runny).
3. Assemble the Sbriciolata:
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Preheat your oven to 180°C (350°F).
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Grease and flour a 22-24 cm (9-inch) round tart or pie pan.
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Take the dough from the fridge and, using your hands, crumble about two-thirds of it into the bottom of the prepared pan. Press it gently to form a solid base, but it should still maintain a crumbly texture.
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Pour the cooled chocolate filling over the crust, spreading it evenly.
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Sprinkle the remaining dough crumbs over the top, covering the chocolate filling completely.
4. Bake:
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Bake the sbriciolata for 30-35 minutes, or until the top is golden and slightly crisp.
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Let it cool for about 15 minutes in the pan, then carefully transfer it to a wire rack to cool completely.
5. Serve:
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Once cooled, you can dust the top with powdered sugar for an elegant finish, if you like.
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Slice and serve!
Tips:
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Chocolate: You can use any type of chocolate you prefer, but dark chocolate will give the dessert a rich, bittersweet flavor that pairs wonderfully with the sweet, buttery crust.
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Add-ins: If you want to add extra flavors, consider mixing in some crushed nuts, such as hazelnuts or almonds, into the chocolate filling, or even adding a little liqueur (like amaretto or grand marnier) to enhance the taste.
This Sbriciolata al Cioccolato is a comforting dessert, with a perfect balance of crunchy and creamy textures. It’s a great choice for a special occasion or just a cozy treat!
Would you like any variations on this recipe or more tips on perfecting it?
