|460 g||butter (divided)|
|380 g||sugar (divided)|
|1 tsp||baking powder|
|700 g||sweetened condensed milk|
|90 g||golden syrup|
|2½ tsp||flaky sea salt (divided)|
|280 g||dark chocolate|
|60 g||heavy cream|
Preheat oven to 175°C/350°F. Line a baking tin with parchment paper. Add butter, sugar, and salt to a large mixing bowl, and beat with a hand mixer until foamy. Add egg yolk. Mix flour and baking powder in another bowl. Slowly beat in the dry ingredients to the wet with a whisk. Mix until everything is well combined and a smooth batter is formed.
Evenly spread the batter onto the bottom of the lined baking tin and press firmly. Bake at 175°C/350°F for approx. 25 min. until the crust is golden brown. Let cool completely, at least 1 hr.
Meanwhile, add butter, sugar, condensed milk, and golden syrup to a large pot, mix to combine, and bring to a boil. Reduce the heat and let simmer for approx. 20 min., stirring constantly. When the mixture becomes darker in color and the consistency considerably thicker, remove the pot from heat. Stir in some sea salt. Spread the caramel evenly on top of the baked, cooled crust. Refrigerate for at least 1 hr.
Chop dark chocolate and melt in a heatproof bowl over a pot of boiling water. Remove from heat and stir in heavy cream. Spread the chocolate mixture evenly on top of the cooled caramel layer, and sprinkle with sea salt. Refrigerate for approx. 2 hrs, until the chocolate becomes firm. Remove from the fridge, cut into squares, and serve. Enjoy chilled or at room temperature!