A Millionaires Birthday Cake

The other day was the BF's birthday and I decided that an ordinary birthday cake just wouldn't cut it, but a Millionaires slice would!

I followed a really easy recipe from the Carnation website, I changed a few things to suit me and what was available, mainly the chocolate topping - I used equal parts of dark and milk chocolate instead of just milk as I find it gives it more of a rich, chocolate flavour - I then marbled the top with white chocolate using a spoon handle.

It was really simple and easy to make and there is no major baking involved, but I think it looks really effective and special.

Recipe below, enjoy!

With freshly marbled chocolate topping, yum!

Little candle arrangement with recycled food jars - simple but effective!

Recipe:

Ingredients:

250g Digestive biscuits, crushed

55g melted butter

150g butter

150g soft brown sugar

397g can of condensed milk (I used Carnation)

100g dark chocolate

100g milk chocolate

55g white chocolate

Extras:

square brownie tin

greaseproof paper

Method:

1. Line your brownie tin with the greaseproof paper making sure the paper overlaps the edges of the tin

2. Combine the crushed biscuits and the melted butter, press firmly into the tin and chill in the fridge for 20 minutes

3. Heat the sugar and remaining butter in a non-stick pan, gently stirring, until melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook until the filling has thickened. Pour the caramel over the biscuit base. Leave to cool, then chill in the fridge until set

4. Melt the dark and milk chocolate in one bowl and the white chocolate in a separate bowl. Pour the dark / milk chocolate mixture over the caramel, then add spoonfuls of the white chocolate dotted over the top. Using the end of the spoon (preferably a metal tablespoon - I used a chopstick!) slowly run it through the chocolate in a zig-zag shape. Turn the tray 90 degrees and again run a zig-zag through the chocolate. You can perfect this to look how you want it - try doing big wide zig-zags or really small ones

5. Chill until set. Remove from the tin and cut into sqaures - dip your knife in hot water (dry water off before using) to make it easier to cut through the chocolate. ( I did not manage to make perfect squares, the chocolate kept cracking, I think it had been in the fridge too long. If this happens leave out for a minute or two before cutting)

Keep in an airtight container in the fridge for up to two weeks