This weeks bake was following a request from Jake my boyfriend wanting something that he ‘likes’ rather than all my healthy bakes. Then on Monday I started my new job at Berry Gardens I found out that they were taking part in the Macmillan coffee morning cake sale on Wednesday so I thought I should bring my bake along. This turned out to be good as I placed 3rd with 1st and 2nd both being two variations of a chocolate orange cake!
Ingredients for the shortbread
- 325g Plain flour
- 100g Caster sugar
- 225g Salted softened butter
- Zest of one orange
Ingredients for Caramel
- 1 can of condensed milk
- 50g Dark brown sugar
- 50g Butter
Ingredients for Chocolate
- Juice of one orange
- 200g of Dark Chocolate
- 20g of Milk Chocolate
- 1tbsp of Milk
- Preheat the oven to 180 degrees celsius. Lightly grease and line a tin approx 30 x 20cm
- Make the shortbread by adding all the ingredients into a bowl until it resembles breadcrumbs including the zest of the orange.
- Using your hands bring the dough together, then fill the tin using a pallet knife or spatula to flatten the dough.
- Bake for 20 minutes until golden brown. Whilst baking make the caramel.
- To make the caramel add all the ingredients into a medium sized saucepan and place on a medium heat.
- Stir constantly whilst the mixture continues to darken and thicken.
- Once it begins to bubble turn the heat down until coats a spoon nicely and is almost at setting point and stir for 5 minutes until thick.
- Remove form heat and allow to cool.
- Remove the shortbread from the oven and allow to cool.
- Pour and bread the caramel over the shortbread and allow to set slightly, you can speed this up by putting in the freezer.
- Melt the dark chocolate using your preferred method but make sure that there are few lumps remaining.
- Warm the juice of one orange and add to the chocolate and mix, it may cause the chocolate to seize and become thick then add a little milk until it forms a smooth paste and can be easily spread.
- Melt the milk chocolate in a pipping bag.
- Spread the dark chocolate over the caramel and smooth.
- Then pipe the milk chocolate in lines across the top. Then use a cocktail stick dragging up and down to create the feathering look.
- Chill in the fridge or freezer until set.