1/2 cup (125ml) unsalted butter
1/4 cup (50ml) sugar
5 Tbsp. (75ml) cocoa
1 egg, beaten
1 3/4 cups (375ml) graham wafer crumbs
1 cup (250 ml) unsweetened medium coconut
1/2 cup (125ml) finely chopped almonds
Filling:
1/2 cup (125ml) unsalted butter
2 Tbsp. Plus 2 Tsp. (40 ml) light cream
2 Tbsp. (30 ml) vanilla custard powder
2 cups (500ml) icing sugar
Topping:
4 (28g) squares semi-sweet chocolate
2 Tbsp. (30ml) unsalted butter
For the base, melt the butter, sugar and cocoa in the top of a double boiler. Add the egg and cook, stirring constantly until the mixture thickens.
Remove from the heat. Stir in the crumbs, coconut and almonds.
Press firmly into an ungreased 8 inch (20 cm) square baking pan.
For the filling, beat the butter, cream, custard powder and icing sugar together to make a smooth mixture. Spread this over the base.
For the topping, melt the chocolate and butter over low heat. Cool.
When cool, but still a liquid, spread over the filling. Chill and store in the refrigerator.
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