Mini cocoa crumbles and Nocciolata La Bianca

Filled cocoa crumble cakes: a crumbly hazelnut dough baked in muffin tins and filled at the centre with Nocciolata Bianca.

by Carmela Tornello

Difficulty

Facile

Duration

50min

Servings

6-8

Ingredients

For the crumble dough

  • 250 g plain flour
  • 30 g unsweetened cocoa powder
  • 120 g brown sugar
  • 100 g cold butter, diced
  • 1 egg 1 teaspoon baking powder
  • 60 g coarsely chopped hazelnuts
  • 1 pinch of salt
  • For the filling: 200 g Nocciolata La Bianca

Method


In a bowl, mix the flour, cocoa, brown sugar, baking powder and salt.
Add the cold diced butter and work it in with your fingertips until the mixture becomes sandy.
Add the egg and the chopped hazelnuts and continue mixing until you get a crumbly dough.
Line a muffin tin with paper cases or butter and lightly flour it.
Place about two tablespoons of crumbly dough in the bottom of each mould and press lightly.
Add a generous teaspoon of Nocciolata Bianca in the centre.
Cover with more crumble dough without pressing too much.
Bake in a conventional oven at 180°C for about 20–25 minutes.
Leave to cool before removing the crumble cakes from the tin.

 

Make this recipe with

Nocciolata La Bianca 250g

€4,79

Organic spread with 30% hazelnuts and no cocoa. Perfect for those seeking a smooth, silky and natural taste.

Weight

Recipe by

Carmela Tornello

Food writer, food photographer e videomaker. Collabora con riviste di cucina e brand del settore food, per i quali cura ricette, testi , servizi fotografici e video ricette. È autrice del libro “Custodire il corpo e la mente” (Tecniche Nuove) e online è conosciuta come unpizzicodipeperosa, il suo spazio creativo dedicato alla cucina, alla cura e alla narrazione visiva.

Go to the website of Carmela Tornello Go to the website of Carmela Tornello

More recipes

Torta integrale con Mielbio Rigoni di asiago

Wholemeal cake with Mielbio

on Jun 20 2026
A soft and fragrant wholemeal cake, enriched with fresh apricots, honey, and a light touch of mint. A genuine and aromatic dessert, perfect for a summer breakfast or snack.
Lenticchie e ceci con dressing al Mielbio Castagno Rigoni di asiago

Lentils and chickpeas with Chestnut Honey Mielbio dressing

on Jun 20 2026
A simple and nutritious recipe based on chickpeas and lentils, enriched with fresh diced vegetables.
Pancake fragole e Dolcedì Rigoni di asiago

Pancakes with strawberries and Dolcedì

on Jun 20 2026
Ingredients 1 whole egg 3 tablespoons of Dolcedì sugar from Rigoni di Asiago 100 g oat bran 100 g all-purpose flour 1 teaspoon baking powder 2 tablespoons ricotta cheese 150 ml soy or cow's milk fresh strawberries Preparation In a bowl, mix the egg with the ricotta cheese and sugar. Add the sifted flours with the baking powder, alternating with the milk. Mix well with a whisk. In a non-stick pan, pour 1 tablespoon of batter. When bubbles form, flip and cook on the other side. Serve with fresh strawberries and, if desired, a drizzle of liquid Dolcedì.