Chocolate concrete (chocolate crunch)
Chocolate crunch or chocolate concrete is a classic school dinner dish. Often served with pink custard it’s a delicious but easy to make crispy chocolate traybake.
Chocolate concrete, also known as chocolate crunch is a classic school dinner dish. You might remember it being served with pink custard. It’s name, chocolate concrete is quite apt (although don’t let that put you off) – it’s a crunchy chocolate traybake and with the addition of custard is really quite delicious.
How can kids help to make chocolate concrete (chocolate crunch?)
This is a really easy recipe for kids to do. It’s also hands on and doesn’t need any special equipment which is perfect for little bakers, or anyone just starting out. Your kids can help to measure out all the ingredients and then mix it all together. Once you’ve got your mixture it’s then just a case of pressing it into your baking tin before baking it.
Once it’s made, there’s no complicated decoration. You simply sprinkle on a bit of sugar before serving it. There’s honestly nothing more complicated than that. Anyone can make it.
What do you serve chocolate concrete with?
Traditionally chocolate concrete is served with pink custard so for the perfect hit of nostalgia I’d recommend popping it in a bowl and pouring over a generous helping of that.
It’s also delicious served with regular custard or on it’s own with a glass of milk or cup of tea.
How do you store chocolate concrete (chocolate crunch)?
Chocolate concrete/crunch will keep in an air tight container for up to 5 days. If you want to keep it for longer you can pop it in the freezer, wrapped well in cling film, and in a freezer bag for up to 3 months.
Make sure you defrost fully it at room temperature before you serve it.
You might find it loses some of it’s crunch over time so if you’d like to crisp it up again, you can heat it in the oven at 150C / 130 C Fan / 300 F for five minutes.
Similar retro recipes
If you enjoyed this chocolate concrete you’ll love our other classic bakes:
School cake
Treacle sponge
Jam tarts
Sticky toffee pudding
Brioche bread and butter pudding
Sultana cake
Cornflake tart
Madeira cake
Victoria sponge traybake
Iced buns
Jam and coconut sponge
Useful equipment
You might need some of the following equipment to make this chocolate concrete:
Digital scales
Measuring cups
Mixing bowl
Baking tin
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Ingredients
250g plain (all-purpose) flour
360g granulated sugar
70g cocoa powder
150g butter
1 tablespoon granulated sugar
How to make chocolate concrerete (chocolate crunch)
Preheat your oven to 180C / 160F Fan / 350F and grease and line a 20cm square (8 inch) baking tin with baking / greaseproof paper.
Mix the dry ingredients together
Start by getting your kids to measure out the flour, sugar and cocoa powder and add it to a mixing bowl. Give it all a little mix.
Add the butter
Measure out the butter and get your kids to melt it either in the microwave or in a small pot.
Add it to your mixing bowl and stir it through until the flour and sugar mixture is well coated. If it helps use your hands to carry on mixing it until it starts to come together in clumps.
Make the chocolate crunch
Pour or spoon the mixture into your prepared baking tin.
Press the mixture into the edges and corners with a spatula, the back of a metal spoon or your hands.
Bake the chocolate crunch
Bake the chocolate crunch in the oven for 20 minutes. It’s ready when it has baked through and starting to firm up.
Remove the chocolate crunch from the oven, leave it to cool for a few minutes before removing it from the baking tin.
Sprinkle over the final 1 tablespoon of sugar before cutting it into squares.
It’s easier to cut it before it’s cooled completely.
Serve with pink (or regular custard) and enjoy.
Chocolate crunch (chocolate concrete)
Ingredients
Equipment
Method
- Measure out the flour, sugar and cocoa powder and add it to a mixing bowl. Give it all a mix.
- Measure out the butter and melt it either in the microwave or in a small pot. Add it to your mixing bowl and stir it through until the flour and sugar mixture is well coated. If it helps use your hands to carry on mixing it until it starts to come together in clumps.
- Pour or spoon the mixture into your prepared baking tin then press into the edges and corners with a spatula, the back of a metal spoon or your hands.
- Bake the chocolate crunch in the oven for 20 minutes. It's ready when it has baked through and starting to firm up.Remove the chocolate crunch from the oven, leave it to cool for a few minutes before removing it from the baking tin.Sprinkle over the final 1 tablespoon of sugar before cutting it into squares. It's easier to cut it before it's cooled completely.
- Serve and enjoy.
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If you liked this retro chocolate concrete, you’ll love our butterfly cakes, our rainbow cupcakes, and our favourite easy bakes for kids.
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