To begin, make the shortbread. This can be made days in advance and stored in an airtight container, along with the sponge if you’re strapped for time. In a large bowl, beat the sugar and butter until pale and fluffy. Stir in the flour, working the mixture with your hands for around 5 minutes, until smooth. Roll out onto baking parchment, just under 1cm thick and back for 10-13 minutes at 170ºC until golden. Whilst the shortbread is still warm and soft, work quickly to cut out your circle biscuits, using a 6cm round cutter.
In a bowl, whisk the eggs and sugar for 10 minutes until it becomes soft and billowy. Sift in the flour and cocoa powder and stir in quickly so it doesn’t lock the air bubbles created from whisking the eggs and sugar. Pour into a lined baking tray and spread evenly, and bake for 8 minutes at 170ºC. Once cooled, cut into circles using the same 6cm ring and leave to one side until you’re ready to plate up.
To make the toffee, place the tin of condensed milk in a pan of water. Bring to the boil before reducing to a simmer and cook for 4 hours. Keep on topping up with water to make sure that the whole tin is covered. Leave to cool completely before placing into a piping bag, ready to plate up.
In a bowl, whip the cream and place in a piping bag in the fridge until you’re ready to plate.
Melt the chocolate in a bain-marie and pour onto a bake sheet lined with cling film. Spread the chocolate evenly and allow to cool. Just before it sets, cut into circles using the 6cm ring, and lightly spray the top side with gold.
To plate the delicious dessert, place the shortbread at the bottom, before piping on alternatively cream and caramel. Place the chocolate sponge on top, followed by the gold coin of chocolate. Serve with summer fruits and ice cream for a restaurant dessert that’s sure to wow your dinner party guests.