Ingredients
BOTTOM LAYER
1/2 c. unsalted butter
1/4 c. granulated sugar
5 T. cocoa powder
1 egg, beaten
1-3/4 c. graham wafer crumbs
1/2 c. finely chopped almonds
1 c. shredded coconut
SECOND LAYER
1/2 c. unsalted butter
2 T. plus 2 tsp. heavy cream (33%)
2 T. vanilla custard powder (I use Bird’s Eye)
2 c. icing sugar
THIRD LAYER
4-1 oz. squares semi-sweet chocolate
2 T. unsalted butter
Preparation
BOTTOM LAYER
Melt butter, sugar, and cocoa in the top of a double boiler. Add egg, a bit at a time to temper, and stir to cook and thicken. Remove from heat then stir in crumbs, coconut, and almonds. Press firmly into an 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. When cool, but still in a liquid state, pour over second layer. Chill in fridge, then cut into 2" X 2" squares
