Recipe#31: double chocolate shortbread cake


“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” (William Powell)



250 gr (2 cups) all-purpose flour

100 gr (1 stick) unsalted butter

100 gr (½ cup) granulated white sugar

2 medium eggs


150 gr. dark chocolate


250 ml (1 cup) milk

2 yolks

15 gr (2 tbsp) all-purpose flour

50 gr (¼ cup) granulated white sugar

250 gr white chocolate


Shortbread: Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan. In a bowl combine all the ingredients using your hands. Pour the mixture in the baking pan and gently press it using your fingers. Bake for 15-20 minutes. Remove the shortbread from the oven and let it cool.

Filling: Melt the dark chocolate and spread it on the shortbread. Let it cool.

Cream: Chop the white chocolate. Heat the milk in a pot. Meanwhile, in a bowl whisk together the yolks and the sugar. Add the flour and then the milk. Mix and pour the mixture in a pot. Heat it up while mixing until thick. Add the white chocolate and continue to mix until melted. Remove from the cooker and let it cool. Pour the cream on the shortbread cake.




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