Millionaire's Cake
Complexity: easily
Quantity: 36 tiles
Chef Mark Murphy's recipe for this pastry is so stunning and delicious that it's worthy of being served even by millionaires. The name derives from the magnificent combination; the pastry evokes a modern culinary tradition. However, its base is inspired by traditional Scottish biscuits. The dessert consists of three individually prepared layers: a melt-in-your-mouth, tender shortbread crust, gooey caramel, and a chocolate topping. Bake the butter, flour, and sugar crust in a large pan, cover it with caramel filling and chocolate topping, and cut into small bars. Sprinkle the finished pastry with a little coarse salt. This will enhance its gooey sweetness.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Caramel layer
- 1.5 cups condensed milk
- 0.5 cup brown sugar
- 3 tbsp. cookie pastes
- 1 teaspoon fine salt
Chocolate layer
- 120 g dark chocolate, chopped
- 2 teaspoons of vegetable oil
- Flaked salt, such as fleur-de-sel
A layer of shortbread
- 12 tbsp (170 g) butter, cut into 1 cm cubes, plus extra melted butter for greasing the pan
- 2 cups premium flour + extra for dusting the pan
- 1/3 cup granulated sugar
- 0.5 tsp fine salt
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Using a pastry brush, grease a 22 x 32 cm pan and dust it with flour, shaking off any excess.
- A layer of shortbreadPlace the flour, sugar, and salt in the bowl of a food processor and pulse until combined. Add the butter and pulse until the dough begins to come together. Pour the dough into the prepared pan, press it down, and bake until golden brown around the edges, about 20 minutes. Remove the cake from the oven and let it cool completely.
- Caramel layerIn a 5-quart saucepan, heat the condensed milk, brown sugar, cookie paste, and salt over medium-low heat. Slowly bring the mixture to a boil, stirring constantly. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the prepared shortbread crust and spread it evenly with a spatula. Cool to room temperature.
- Chocolate toppingMelt the chocolate with the vegetable oil in a bowl set over a pan of simmering water. Once the chocolate has melted, pour it over the cooled caramel layer. Let it sit at room temperature for 10 minutes, then refrigerate until completely cooled, allowing the chocolate to set slightly but not harden. Cut into 5cm (2in) pieces. Sprinkle with flaky salt before serving.
Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.
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