1/2 cup of butter1/4 cup of sugar5 tablespoons of cocoa1 egg, beaten1 3/4 cups of graham cracker crumbs3/4 cups of fine coconutSecond Layer1/2 cup of butter3 tablespoons of milk2 tablespoons of vanilla custard powder2 cups of icing (confectioners) sugarThird Layer1/2 cup of dark chocolate (bittersweet, containing 71% cocoa)1/2 cup of milk chocolate3 tablespoons of butterTo make the bottom layer: Melt the butter, sugar and cocoa in a heavy saucepan. Add the beaten egg and stir to cook and thicken. Remove from the heat and stir in the graham cracker crumbs and coconut. Press firmly into an ungreased 9 X 9 inch baking pan.
To make the second layer: Cream the butter, milk, custard powder and icing sugar together in a mixing bowl. Beat until light. Spread over the bottom layer.
Chill in the fridge while you make the third layer.
To make the third layer: Melt the chocolate and butter over low heat. Cool. When cool, but still runny, spread over the second layer. Chill in the fridge for at least 30 minutes. Use a sharp knife to cut.
Labels: Desserts |