Millionaire’s shortbread

Shortbread:

1. Preheat the oven to 350°F (180°C).
2. Line a 24x24cm (9x9 inches) cake pan with baking paper.
3. Cream the butter with the sugar.
4. Then mix together with salt, egg yolk and vanilla extract.
5. Distribute the dough evenly in the prepared form.
6. Put it in the oven for about 20-25 minutes.
7. After baking, wait to cool before adding the caramel.

Caramel:

1. When preparing the caramel, a candy thermometer will be useful, although not necessary.
2. Put all ingredients except salt and extract into a saucepan and heat over medium heat, stirring until ingredients are combined.
3. Then, while still stirring, heat the caramel until it boils.
4. When the mixture comes to a boil and reaches 110°C (225°F), many small, uniform bubbles will begin to appear on its surface.
5. Keep stirring and cook the mixture for about 5-8 more minutes. Until the caramel darkens slightly and begins to pull away from the sides of the pot while stirring.
6. To finish, mix the caramel with vanilla extract and salt.
7. Pour the mixture onto the chilled cake base.
8. Wait with the preparation of the chocolate until the mass sets. You can speed up this process by putting it in the refrigerator.

Chocolate ganache:

1. Chop the chocolate into small pieces.
2. Melt it with heavy cream in a water bath or using the microwave.
3. If the chocolate gets grainy while melting, stir in 1 teaspoon of boiling water.
4. Once melted, pour and spread the chocolate over the cooled caramel layer.
5. I recommend lightly dusting the cake with salt to break up the sweetness and enhance the flavor.
6. Chill the cake for about 30 minutes before cutting.