Raymond Blanc served up a delicious upside down chocolate French crumble dessert on This Morning.

The ingredients for the crumble are: 35g unsalted butter, 35g demerara sugar, 1 small pinch salt, 30g flour and 1 1/2 tsp Cocoa powder.

For the chocolate cream: 1 medium egg (free range or organic}, 90ml whipping cream, 150ml full fat milk and 155g 70% good quality dark chocolate roughly chopped 2cm pieces.

The recipe is taken from Raymond’s new book: Le Manoir aux Quat’Saisons, available at Amazon.