Ingredients
For BASE layer:
1/2 cup unsalted butter (European style cultured)
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten
1 1/2 cups graham wafer crumbs
1/2 c. finely chopped almonds (I toast or pan-roast mine)
1 cup coconut
For TOP chocolate layer:
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter
CHOOSE ONE OF THE BELOW FOR MIDDLE LAYER
Custard filling:
1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar
Butter-cream filling (my favorite):
1/2 cup butter
2 cups powdered sugar
2 Tbsp milk
2 Tbsp vanilla
Preparation
BASE Layer: Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.
CUSTARD FILLING Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread evenly over bottom layer.
BUTTER-CREAM FILLING In a medium bowl, using an electric mixer on medium speed beat all ingredients together until smooth and fluffy. Spread mixture evenly over cooled crust.
TOP CHOCOLATE LAYER Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.
