Dark Chocolate Millionaire's Shortbread

Instructions

1. 1

   Preheat the oven to 150°C (300ºfF). Line an 18cm square baking tin with parchment paper.

   Tip: Use parchment paper to prevent the shortbread from sticking

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, and salt.

   Tip: Whisk until the ingredients are well combined

3. 3

   In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.

   Tip: Scrape down the sides of the bowl as needed

4. 4

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Make sure to scrape down the sides of the bowl as needed

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy

6. 6

   Add the melted chocolate to the butter mixture and beat until well combined.

   Tip: Make sure to scrape down the sides of the bowl as needed

7. 7

   Pour in the flour mixture and mix until just combined, being careful not to overmix.

   Tip: Use a rubber spatula to scrape the sides and bottom of the bowl

8. 8

   Press the dough into the prepared baking tin and smooth the top.

   Tip: Use a spatula to remove any air pockets

9. 9

   Brush the shortbread with the heavy cream and smooth the top.

   Tip: Use a spatula to remove any air pockets

10. 10

    Bake for 25-30 minutes or until the edges are set and the center is still slightly soft.

    Tip: Use a knife to check for doneness

11. 11

    Remove from the oven and let cool completely in the tin.

    Tip: Use a spatula to release the shortbread from the tin