TWIX (CARAMEL SHORTBREAD) CHOCOLATE BAR CAKE

TWIX (CARAMEL SHORTBREAD) CHOCOLATE BAR CAKE

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250g Unsalted Butter (Softened)

150g Light Brown Sugar

100g Caster Sugar

4 Large Eggs

250g Plain Flour

1 & 1/2tsp Baking Powder

1tsp Salt

120ml Double Cream

1tbsp Vanilla Extract

Beat the butter and sugar together until light and fluffy. Slowly add the eggs one a time. Sift in the flour, baking powder and salt and beat together. Add the cream and vanilla and beat again until all the ingredients are incorporated. Place the batter in a 24 X 14cm loaf tin and bake for 60 - 65 minutes 160 degrees C / 320 degrees F. Once baked, leave to cool before levelling the cake and removing 1.5 inches from the bottom.

600g Milk Chocolate

300g Caramel Sauce

200g Shortbread Biscuits

40g Unsalted Butter (Melted)

Temper 200g of the milk chocolate and coat the inside of the 24 X 14 cm loaf tin. Freeze for 30 minutes before adding the caramel sauce, followed by the loaf cake. Melt 100g of the chocolate and spread over the cake. Next, crush the shortbread biscuits and add the melted butter. Mix well before pouring / pressing into the melted chocolate with a spoon. Freeze for 15 minutes before tempering the remaining milk chocolate and pouring on top. Make sure the edges are clean before freeze for another 30 minutes. After 30 minutes, flip the loaf tin to release the cake. Allow the cake to reach room temperature before eating.