Cocoa Crumbs


  • 70 g (2⅔ oz) unsalted butter, softened
  • 45 g (1⅔ oz) caster (superfine) sugar
  • 25 g ( oz) egg white (about 1 egg)
  • 100 g ( oz) cocoa, sifted


Preheat the oven to 170°C (325°F/Gas 3). Place the butter and sugar in the bowl of an electric mixer and beat until thick and pale. Add the egg white and beat for 2 minutes, then fold in the cocoa. Spread evenly over a 30 × 20 cm (12 × 8 inch) tray lined with baking paper to 5 mm (¼ inch) thick. Bake for 12 minutes or until evenly coloured. Remove and cool on the tray. Roughly chop and set aside.

This can be made 1 day in advance and stored in an airtight container in the fridge. Bring to room temperature before serving.

The cake in this recipe is inspired by the ‘30-second sponge cake’, from Albert Adrià’s book Natura. I like this recipe because of its innovative cooking technique and it allows me to deliver a freshly baked cake within minutes at the reastaurant.