Titles can be deceiving.

Especially in this case.

As you can see, there is a bit more going on in that bowl than just your standard, run-of-the-mill smokey Irish oat crumble. Indeed. But, smoked oaty crumble is a damn fine bed in which to share with the denseness of deep dark chocolate and farm fresh creamy dreamy mascarpone. What’s more? When that oat-y cradle happens to be combination of the quintessential Irish oats brand, Flavahans, blitzed up with a new spin on a tradition that is Ditty’s Smoked Oatcakes, you get a bed as heavenly as a Hästens that you will want to nestle into as much as humanly possible.

Or, at least I do. And, hungry, chocolate-loving Irish farmers appear to be quite grateful as well.

First of all, make the mascarpone using this recipe for farmer cheese substituting cream for whole milk. After that, make your chocolate filling. Lick the spoon. Lick it again. Then, blitz up the oat crumb in the food processor to your taste. Layer into individual ramekins or medium ceramic baking dish; a sprinkle of crumble on the bottom, ladle chocolate mixture over, dot spoons of mascarpone on top and then cover with more of that sultry crumb. Eat warm, and if you are feeling indulgent, serve with a scoop of ice cream or a little bit of pouring cream.

Remember, Valentine’s Day is just around the corner….

Chocolate Mascarpone Smoked Oat Crumble

250ml heavy cream

200g dark baking chocolate (I used Áine Irish chocolate), chopped finely

1 teaspoon vanilla extract

2 eggs, beaten

Pinch of plain flour

150g freshly made or store bought Mascarpone cheese*


4 Ditty’s Irish Smoked Oatcakes**

100g Butter

50g Brown Sugar

50g Flavahan’s Organic Oats***

30g flour

In a small saucepan set over low-medium heat, bring the cream to just simmering. Remove it from the heat, and stir in the chocolate and vanilla until the mixture is smooth and the chocolate is completely incorporated. Whisk a small amount of the hot chocolate cream into the eggs. Transfer the tempered egg mixture back into the hot chocolate and whisk the mixture until it is smooth. Leave to cool to room temperature.

Preheat oven to 200C or 400F

Place all crumble ingredients in food processor and pulse until crumbly. Add more brown sugar or smoked oatcakes to your taste/texture preference.

Sprinkle a bit of crumble into base of baking dish or individual ramekins. Pour over chocolate mixture.  Dab dollops of the mascarpone cheese on top. Cover with crumble. Sprinkle with a bit of brown sugar.

Place in hot oven for 35-45 minutes until crumble is golden brown and chocolate is bubbling.

Serve warm on its own or with a scoop of vanilla ice cream or a drizzle of pouring cream.

*if you make your own mascarpone, be sure to use a mixer to create a smooth, creamy texture once you have strained the cheese

**or any other brand of smoked oatcakes if they exist!

***available in the USA

Slan Abhaile,


Photo and styling by Imen McDonnell 2013










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