Millionaire's Cake

Ingredients:

Caramel layer

• 1.5 cups condensed milk
• 0.5 cup brown sugar
• 3 tbsp. cookie paste
• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.