Brownie and Nutella Cake

By: Francisca Alcalde

Brownie and Nutella Cake
cuisine icon Course
Desserts
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
(dulce de leche) for the filling, 6 servings, butter, chocolate, chocolate chips, chocolate powder, chocolates and sweets, christmas, desserts, eggs, flour, instant pot, nutella, pressure cooking, salt, sugar, valentine's day

serving icon Servings
6 Servings
Ingredients
  • ¾ cup (170 g) butter
  • 1¼ cup (250 g) sugar
  • 3 eggs
  • 9 oz ( 250 g) chocolate
  • 8 tbsp (150 g) Nutella
  • ½ cup (100 g) flour
  • 1 pinch salt
  • 4 tbsp (30 g) chocolate powder
  • ½ cup (150 g) chocolate chips
  • Manjar (dulce de leche) for the filling
Instructions
  • Cream the butter with the sugar until the mixture turns light; add the eggs one at a time while continuously beating.
  • Melt the chocolate separately and add it to the mixture. Continue beating. Add the Nutella, then the flour and a pinch of salt.
  • With a wooden spoon or spatula, add the chocolate powder.
  • Pour the mixture into two bake pans lined with parchment paper. Level off the mixture and sprinkle chocolate chips on top. Cover the pans with aluminum foil.
  • To simplify, use the Instant Pot Bake Set with 2 Pans, 2 Racks, 2 Lids.
  • Place the rack in the inner pot, add 1½ cups water, then place one of the bake pans on top of the rack and, afterwards, the second pan.
  • Close and lock the Instant Pot® lid.Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High and set time to 30 Minutes.
  • Once the time is up, release the pressure and let the brownies cool.
  • Unmold one onto a plate, top with dulce de milk, another brownie, then another layer of dulce de leche. Top with a strawberry.
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