Chocolate "almost brownie"
8 servings
60 minutes
Chocolate 'almost brownie' is a charming treat from American cuisine, distinguished by the rich flavor of dark chocolate accented with nuts and fragrant orange zest. Its history is closely tied to traditional brownies, but this version turns out slightly airier due to the carefully whipped eggs. The smooth chocolate base mixed with flour and nuts creates a delicate texture, while the right baking time ensures softness inside and a thin crust outside. The cake remains moist and melts in the mouth without drying out. It can be served warm in pieces with vanilla ice cream or fresh berries. This dessert is perfect for both morning coffee and evening tea time, delighting with its rich flavor and refined aroma.
1
Melt broken chocolate with olive oil in a water bath until smooth. The chocolate can contain nuts.
- 70% dark chocolate: 300 g
- Extra virgin olive oil: 160 ml
2
We remove the chocolate and while it cools down, we beat the eggs with sugar vigorously. The eggs will provide fluffiness, so it's important to beat them well. We carefully pour the chocolate into the eggs and add orange zest.
- Chicken egg: 4 pieces
- Sugar: 200 g
- Orange zest: 1 teaspoon
3
Chop the nuts and mix them with sifted flour. Gradually add this flour to the egg-chocolate mixture and gently knead the dough with a spatula, in one direction and without sharp movements.
- Nuts: 100 g
- Wheat flour: 120 g
4
Pour the batter into a greased mold and place it in the oven at 160 degrees for 45 minutes. The pie bakes quickly, and if it seems like it needs more time, don't do that as you'll dry out the batter. Once the toothpick is dry - take it out.
