This dish contains the following allergens: Milk/Dairy, Tree Nuts, Eggs
Cooking mode
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125g
unsalted butter, cubed
100g
90% dark chocolate, roughly chopped
100g
ground almonds
25g
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
125g
erythritol brown sugar alternative
4oz
unsalted butter, cubed
3oz
90% dark chocolate, roughly chopped
3oz
ground almonds
0.9oz
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
4oz
erythritol brown sugar alternative
Utensils
Step 1
Grease and line Cook & Crisp basket with baking parchment, set to one side.
Step 2
Move slider to AIR FRY/HOB position. Select SEAR/SAUTÉ and set to 1. Select START/STOP to begin.Add butter and chocolate to gently melt, select START/STOP to stop when melted and leave to cool slightly.
Step 3
In a medium bowl, stir together ground almonds, cacao powder, vanilla powder and sea salt until combined.
Step 4
In a large bowl, whisk together eggs and brown sugar alternative until thick and frothy. Stir in melted chocolate mixture until combined. Wash out pot.
Step 5
Fold the dry ingredients into the wet ingredients until just combined. Spoon mixture into lined Cook & Crisp basket, spreading into an even layer using a silicone spatula.
Step 6
Insert the Cook & Crisp basket into cooking pot and close lid. Select AIR FRY and set to 180°C. Set time to 12 minutes and press START/STOP to begin.
Step 7
Cooking is complete when outer2cm of cake comes out with a few crumbs on a cocktail stick. Leave to cool completely in Cook &Crisp basket before cutting into 16 squares or wedges.
Grease and line Cook & Crisp basket with baking parchment, set to one side.
125g
unsalted butter, cubed
100g
90% dark chocolate, roughly chopped
100g
ground almonds
25g
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
125g
erythritol brown sugar alternative
4oz
unsalted butter, cubed
3oz
90% dark chocolate, roughly chopped
3oz
ground almonds
0.9oz
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
4oz
erythritol brown sugar alternative
Step 2 of 7
Move slider to AIR FRY/HOB position. Select SEAR/SAUTÉ and set to 1. Select START/STOP to begin.Add butter and chocolate to gently melt, select START/STOP to stop when melted and leave to cool slightly.
125g
unsalted butter, cubed
100g
90% dark chocolate, roughly chopped
100g
ground almonds
25g
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
125g
erythritol brown sugar alternative
4oz
unsalted butter, cubed
3oz
90% dark chocolate, roughly chopped
3oz
ground almonds
0.9oz
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
4oz
erythritol brown sugar alternative
Step 3 of 7
In a medium bowl, stir together ground almonds, cacao powder, vanilla powder and sea salt until combined.
125g
unsalted butter, cubed
100g
90% dark chocolate, roughly chopped
100g
ground almonds
25g
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
125g
erythritol brown sugar alternative
4oz
unsalted butter, cubed
3oz
90% dark chocolate, roughly chopped
3oz
ground almonds
0.9oz
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
4oz
erythritol brown sugar alternative
Step 4 of 7
In a large bowl, whisk together eggs and brown sugar alternative until thick and frothy. Stir in melted chocolate mixture until combined. Wash out pot.
125g
unsalted butter, cubed
100g
90% dark chocolate, roughly chopped
100g
ground almonds
25g
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
125g
erythritol brown sugar alternative
4oz
unsalted butter, cubed
3oz
90% dark chocolate, roughly chopped
3oz
ground almonds
0.9oz
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
4oz
erythritol brown sugar alternative
Step 5 of 7
Fold the dry ingredients into the wet ingredients until just combined. Spoon mixture into lined Cook & Crisp basket, spreading into an even layer using a silicone spatula.
125g
unsalted butter, cubed
100g
90% dark chocolate, roughly chopped
100g
ground almonds
25g
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
125g
erythritol brown sugar alternative
4oz
unsalted butter, cubed
3oz
90% dark chocolate, roughly chopped
3oz
ground almonds
0.9oz
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
4oz
erythritol brown sugar alternative
Step 6 of 7
Insert the Cook & Crisp basket into cooking pot and close lid. Select AIR FRY and set to 180°C. Set time to 12 minutes and press START/STOP to begin.
125g
unsalted butter, cubed
100g
90% dark chocolate, roughly chopped
100g
ground almonds
25g
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
125g
erythritol brown sugar alternative
4oz
unsalted butter, cubed
3oz
90% dark chocolate, roughly chopped
3oz
ground almonds
0.9oz
cacao powder
½ tsp
vanilla powder
¼ tsp
sea salt
3
large eggs
4oz
erythritol brown sugar alternative
Step 7 of 7
Cooking is complete when outer2cm of cake comes out with a few crumbs on a cocktail stick. Leave to cool completely in Cook &Crisp basket before cutting into 16 squares or wedges.
