Tip: If the butter is hard, place butter in bowl and place in pot. Select DEHYDRATE and set time. Leave to soften for 3-5 minutes. This works for Nutella as well.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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200g
salted butter, softened, plus extra for greasing
100g
caster sugar
75g
light brown sugar
2 large
eggs
1 tsp
vanilla extract
300g
plain flour
1 tsp
baking powder
100g
dark or milk chocolate chips
125g
Nutella
7oz
salted butter, softened, plus extra for greasing
3oz
caster sugar
2oz
light brown sugar
2 large
eggs
1 tsp
vanilla extract
10oz
plain flour
1 tsp
baking powder
3oz
dark or milk chocolate chips
4oz
Nutella
Utensils
Step 1
Grease Multi-Purpose Tin or 20cm cake tin with butter, line with baking parchment, then set aside
Step 2
In a large bowl, mix butter, sugars, eggs, vanilla, flour, baking powder together. Fold in chocolate chips. It should form a stiff mixture
Step 3
Spoon half the cake mixture into prepared tin. Spoon Nutella on top of cake mixture, spread to cover dough. Spoon remaining dough on top of Nutella
Step 4
Push in the legs on the Cook & Crisp tray, then place the tray in the bottom position in the pot
Step 5
Close the lid and flip the SmartSwitch to AIR FRY/COOKER. Select BAKE/ROAST, set the temperature to 170°C and set the time to 35 minutes. Select START/STOP to begin cooking. Ten minutes before the end of cooking, carefully cover cake with foil, tucking around the sides of tin
Step 6
The cake should be cooked when a cocktail stick is inserted in the centre comes out clean. Allow to cool in tin for 30 minutes, before turning out onto a wire rack
Grease Multi-Purpose Tin or 20cm cake tin with butter, line with baking parchment, then set aside
200g
salted butter, softened, plus extra for greasing
100g
caster sugar
75g
light brown sugar
2 large
eggs
1 tsp
vanilla extract
300g
plain flour
1 tsp
baking powder
100g
dark or milk chocolate chips
125g
Nutella
7oz
salted butter, softened, plus extra for greasing
3oz
caster sugar
2oz
light brown sugar
2 large
eggs
1 tsp
vanilla extract
10oz
plain flour
1 tsp
baking powder
3oz
dark or milk chocolate chips
4oz
Nutella
Step 2 of 6
In a large bowl, mix butter, sugars, eggs, vanilla, flour, baking powder together. Fold in chocolate chips. It should form a stiff mixture
200g
salted butter, softened, plus extra for greasing
100g
caster sugar
75g
light brown sugar
2 large
eggs
1 tsp
vanilla extract
300g
plain flour
1 tsp
baking powder
100g
dark or milk chocolate chips
125g
Nutella
7oz
salted butter, softened, plus extra for greasing
3oz
caster sugar
2oz
light brown sugar
2 large
eggs
1 tsp
vanilla extract
10oz
plain flour
1 tsp
baking powder
3oz
dark or milk chocolate chips
4oz
Nutella
Step 3 of 6
Spoon half the cake mixture into prepared tin. Spoon Nutella on top of cake mixture, spread to cover dough. Spoon remaining dough on top of Nutella
200g
salted butter, softened, plus extra for greasing
100g
caster sugar
75g
light brown sugar
2 large
eggs
1 tsp
vanilla extract
300g
plain flour
1 tsp
baking powder
100g
dark or milk chocolate chips
125g
Nutella
7oz
salted butter, softened, plus extra for greasing
3oz
caster sugar
2oz
light brown sugar
2 large
eggs
1 tsp
vanilla extract
10oz
plain flour
1 tsp
baking powder
3oz
dark or milk chocolate chips
4oz
Nutella
Step 4 of 6
Push in the legs on the Cook & Crisp tray, then place the tray in the bottom position in the pot
200g
salted butter, softened, plus extra for greasing
100g
caster sugar
75g
light brown sugar
2 large
eggs
1 tsp
vanilla extract
300g
plain flour
1 tsp
baking powder
100g
dark or milk chocolate chips
125g
Nutella
7oz
salted butter, softened, plus extra for greasing
3oz
caster sugar
2oz
light brown sugar
2 large
eggs
1 tsp
vanilla extract
10oz
plain flour
1 tsp
baking powder
3oz
dark or milk chocolate chips
4oz
Nutella
Step 5 of 6
Close the lid and flip the SmartSwitch to AIR FRY/COOKER. Select BAKE/ROAST, set the temperature to 170°C and set the time to 35 minutes. Select START/STOP to begin cooking. Ten minutes before the end of cooking, carefully cover cake with foil, tucking around the sides of tin
200g
salted butter, softened, plus extra for greasing
100g
caster sugar
75g
light brown sugar
2 large
eggs
1 tsp
vanilla extract
300g
plain flour
1 tsp
baking powder
100g
dark or milk chocolate chips
125g
Nutella
7oz
salted butter, softened, plus extra for greasing
3oz
caster sugar
2oz
light brown sugar
2 large
eggs
1 tsp
vanilla extract
10oz
plain flour
1 tsp
baking powder
3oz
dark or milk chocolate chips
4oz
Nutella
Step 6 of 6
The cake should be cooked when a cocktail stick is inserted in the centre comes out clean. Allow to cool in tin for 30 minutes, before turning out onto a wire rack
200g
salted butter, softened, plus extra for greasing
100g
caster sugar
75g
light brown sugar
2 large
eggs
1 tsp
vanilla extract
300g
plain flour
1 tsp
baking powder
100g
dark or milk chocolate chips
125g
Nutella
7oz
salted butter, softened, plus extra for greasing
