This is a cake recipe that will definitely not leave you indifferent. We present to you a recipe for a cake that many have described as a million-dollar dessert. In fact, this delicious chocolate dessert is ready in just a few minutes. A popular Scottish dessert that requires only a few ingredients, it consists of layers of caramel and chocolate. It has earned the name 'shortbread millionaire' in its homeland, probably due to its rich and luxurious taste. In short, see for yourself!
Millionaire's shortbread is a delicious dessert that combines three rich layers of flavors. The base is a classic buttery shortbread dough that is soft and crumbly. This is followed by a layer of thick caramel sauce that adds sweetness and a creamy texture. There is a layer of chocolate on top that hardens nicely and adds a crunchy component. This combination of buttery dough, sweet caramel and rich chocolate creates a dessert that is perfectly balanced and luxurious, making it a favorite among sweet tooth lovers around the world. The preparation is simple, but the result is absolutely wonderful, says the "millionaire" among desserts.
Millionaire's shortbread
Ingredients
- 250 g plain flour
- 75 g of powdered sugar
- 175 g softened butter + 100 g butter or margarine
- 100 g light muscovado sugar
- 397 g of milk
- 200 g of chocolate
Directions
- A cake recipe has never been so easy. Heat the oven to 180 C. Lightly grease a square or rectangular baking dish (approx. 22 cm).
- To prepare the dough, mix 250 g of plain flour and 75 g of powdered sugar in a bowl.
- Add 175g of softened butter and crumble it into the mixture until it looks like crumbs. Knead the mixture to form a dough, then press it into the bottom of the prepared pan.
- Pierce the dough lightly with a fork and bake for 20-25 minutes.
- While baking, prepare the caramel. Melt 100 g of butter or margarine in a pan, add 100 g of light muscovado sugar and milk and heat gently until the sugar dissolves. Stir constantly with a food processor so that the sugar does not stick to the bottom of the pan. In the next step, increase the heat to bring the mixture to a boil, then reduce it again. You 'cook' the mixture for about 5 or 10 minutes to thicken it. Pour over the dough and leave to cool.
- For the glaze, steam 200 g of broken chocolate cubes. Pour over the cold caramel and let it harden.
