Prep time
15 mins
Total time
105 mins
serves
12

Bottom Layer

Ingredients

• ½ cup (125 mL) unsalted butter
(preferably European-style cultured butter)
• ¼ cup (50 mL) granulated sugar
• 5 Tbsp (75 mL) cocoa powder
• 1 egg, beaten
• 1 ¾ cups (425 mL) graham wafer crumbs
• ½ cup (125 mL) almonds, finely chopped
• 1 cup (250 mL) shredded coconut

Directions

Melt first three ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and almonds. Press firmly into an ungreased 8×8 pan.

Middle Layer

Ingredients

• ½ cup (125 mL) unsalted butter, softened
• 2 tbsp + 2 tsp (40 mL) cream
• 2 Tbsp (30 mL) vanilla custard powder
• 2 cups (500 mL) icing sugar

Directions

In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Spread over bottom layer.

Topping

Ingredients

• 10 oz (283 g) semi-sweet chocolate
• 2 Tbsp (30 mL) unsalted butter

Directions

Melt chocolate and butter together over low heat. Let cool slightly. When cool, but still liquid, pour over custard middle layer. Cover and refrigerate until cold.

Print Recipe