Brownie and Nutella Cake
Her hallmark is simplicity and how friendly cooking makes for non-experts.
Cook Time
Cook Time
  • ¾cup (170 g) butter
  • cup (250 g) sugar
  • 3 eggs
  • 9oz ( 250 g) chocolate
  • 8tbsp (150 g) Nutella
  • ½ cup (100 g) flour
  • 1pinch salt
  • 4tbsp (30 g) chocolate powder
  • ½cup (150 g) chocolate chips
  • Manjar (dulce de leche)for the filling
  1. Cream the butter with the sugar until the mixture turns light; add the eggs one at a time while continuously beating.
  2. Melt the chocolate separately and add it to the mixture. Continue beating. Add the Nutella, then the flour and a pinch of salt.
  3. With a wooden spoon or spatula, add the chocolate powder.
  4. 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.
  5. To simplify, use the Instant Pot Bake Set with 2 Pans, 2 Racks, 2 Lids.
  6. 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.
  7. 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.
  8. Once the time is up, release the pressure and let the brownies cool.
  9. Unmold one onto a plate, top with dulce de milk, another brownie, then another layer of dulce de leche. Top with a strawberry.