Chocolate millionaire’s shortbread cake

Preheat the oven to 160°C.

Boil the water, add oil and sugar, and stir until the sugar has dissolved. Pour over the chopped chocolate. Stir until smooth.

Whisk eggs lightly then stir into the chocolate mixture. Stir in the combined dry ingredients. Let the mixture stand, covered, for 1 hour.

Place the batter into 2 x 24cm springform cake tins lined with baking paper and bake in the preheated oven until a skewer inserted in the middle comes out clean, about 25 minutes. Cool the cakes slightly before turning out.

For the shortbread, cream the butter and sugar until light and fluffy. Gradually add the combined dry ingredients to form a soft dough. Roll out the dough and cut into 1 x 24cm disc. Place on a greased baking sheet, prick the base with a fork and bake until crisp and golden, 10 – 15 minutes. Bake any leftover shortbread to use as decoration.

For the salted caramel, combine the cream, butter and sugar in a saucepan and stir until dissolved. Turn up the heat and simmer until thickened, about 8 minutes. Add sea salt flakes. Allow to cool, up to 3 hours.

For the topping, heat the cream to boiling point and pour over the chopped chocolate. Stir until smooth then allow to stand or refrigerate until slightly thick.

Assemble the cake by starting with the shortbread layer. Spread one-third of the salted caramel on the shortbread then place the chocolate cake on top followed by some of the chocolate topping. Place another cake layer on top followed by chocolate and a drizzle of salted caramel. Decorate with leftover crushed shortbread and biscuits.