Chef Mark Murphy’s cake looks so amazing and tastes wonderful, which can rightfully adorn itself even the table of millionaires. The name comes from the magnificent combination, cake is more likely to be a modern kitchen. But for his The basis is taken from traditional Scottish cookies. Dessert consists of three separately prepared layers: melting in the mouth, tender shortcrust cake, viscous caramel and chocolate topping. Bake large cake of butter, flour and sugar, cover with caramel filling and chocolate topping and cut into small bars. Sprinkle a little cake on the cake coarse salt. So his viscous sweetness will sparkle even more interesting. Share with friends: 
Photo of the dish: Chef Mark Murphy Time: 3 hours. 25 minutes Difficulty: easy. Quantity: 36 tiles. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Caramel layer
- 1.5 tbsp. condensed milk
- 0.5 tbsp. brown sugar
- 3 tbsp. l cookie paste
- 1 tsp fine salt
Chocolate layer
- 120 gr. dark chocolate chopped
- 2 tsp vegetable oil
- Salt flakes such as fleur de sel
Shortbread Layer
- 12 tbsp. l (170 gr.) Butter, diced into 1 cm. + Additionally melted butter to lubricate the mold
- 2 tbsp. premium flour + optionally for powder forms
- 1/3 Art. granulated sugar
- 0.5 tsp fine salt
Recipes with similar ingredients: dark chocolate, shortbread cookies, brown sugar, condensed milk, premium flour, salt salt de sel
Recipe preparation:
- Preheat the oven to 175 ° C. Using a pastry brush grease a mold with a size of 22 x 32 cm. and sprinkle it with flour, shaking off the excess.
- Shortcake layer: pour flour, sugar and salt into a bowl food processor and mix in pulsed mode. Add butter and mix until the dough begins to converge into a lump. Put the dough in the prepared form, squeeze and bake until golden around the edges, about 20 minutes. Take the cake out of the oven and let it cool completely.
- Caramel layer: in a pan of 5 l. on mild heat heat condensed milk, brown sugar, cookie paste and salt. Slowly bring the mixture to a boil, stirring it continuously. Keep stirring on fire until mixture will not become thick and amber, about 15 minutes. Pour the mixture onto the finished shortbread cake and evenly distribute the pastry shop shoulder blade. Cool to room temperature.
- Chocolate topping: in a bowl mounted above the pan with boiling water, melt the chocolate with vegetable oil. After after the chocolate has melted, pour it onto the chilled caramel layer. Leave at room temperature for 10 minutes and then refrigerate to cool completely, and chocolate slightly froze, but did not become hard. Cut into 5 cm pieces. Before sprinkle salt flakes with a serving.
