Ingredients
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1/2 cup unsalted butter (NO substitutes)
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1/4 cup granulated sugar
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5 tablespoons cocoa (sifted to get the lumps out)
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1 3/4 cups graham cracker crumbs
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1 cup coconut
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1/2 cup almonds, finely chopped
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1/2 cup unsalted butter (no substitutes)
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3 tablespoons cream
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2 cups icing sugar
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4 ounces semi-sweet chocolate baking squares (4, 1 oz each)
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2 tablespoons unsalted butter
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1 large egg, beaten
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2 tablespoons custard powder
Instructions
- Bottom Layer'.
- Melt first three ingredients in the top of a double boiler.
- Add egg when the butter and cocoa are warm (not hot) and stir hard to cook and thicken and not let the egg scramble .About 1 minute is good.
- Remove from heat.
- Stir in crumbs, coconut and nuts.
- Press firmly into an ungreased 8 X 8 pan.
- Second Layer:
- Cream butter, cream, custard powder and icing sugar together well.
- Beat until light.
- Spread over bottom layer.
- Third Layer:
- Melt chocolate and butter over low heat.
- Cool.
- Once cool enough to not melt the middle layer, but still liquid, pour over second layer, tilt pan so it is evenly covered and chill in refrigerator.