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Jerrelle Guy’s Olive Oil Brownie Pudding
Yield: serves 4 to 6
Ingredients:
¼ cup olive oil, plus more for greasing the pan
4 ounces (115 grams) bittersweet chocolate , chopped
1 tsp kosher salt
2 large eggs
½ cup (105 grams) light brown sugar
¼ cup (25 grams) cocoa powder or cacao powder
½ cup (50 grams) almond flour or hazelnut flour
For serving:
Vanilla ice cream
¼ cup chopped hazelnuts or almonds
Ribbons of orange zest
Instructions:
- Preheat the oven to 325°F and oil an 8-inch cake pan. Alternatively, you can cook these in the air fryer. In that case have two 16-ounce gratin dishes oiled.
- In a small saucepan over low heat, gently warm the olive oil, chocolate, and salt, stirring the entire time so the chocolate doesn’t burn, until it is mostly melted, then turn off the heat and allow any residual heat to melt the rest.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs and sugar on high speed for a full 3 to 4 minutes until thick and silky—it will resemble cappuccino cream. With the beater on medium, drizzle in the melted chocolate and beat until combined. Continue mixing for another minute to thoroughly incorporate the chocolate.
- Remove the bowl from the stand and place a sieve on top. Sift in the cocoa powder and almond flour to remove any clumps. Using a rubber spatula, fold the dry ingredients into the wet.
- IF BAKING: Transfer the batter to the prepared cake pan and using the spatula spread evenly to the edges. Bake for 18 to 20 minutes, until the top has completely set but the center is still slightly gooey.
- IF AIR FRYING: divide the batter between the prepared gratin dishes, spreading to the edges and cook in batches in the air fryer at 300 degrees for 14 to 16 minutes, until the top has set but the center is still a little gooey.
