½ cup butter (European style cultured)
¼ cup sugar
5 Tbs cocoa
1 egg beaten
1 tsp vanilla
1 ¼ cups graham cracker crumbs
½ cup finely chopped almonds
1 cup shredded coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in graham cracker crumbs, almonds and coconut. Press firmly into a buttered 8″ x 8″ pan.
½ cup unsalted butter
2 Tbs plus 2 tsp cream
2 Tbs vanilla custard powder (Birds Eye Custard Powder)
½ tsp vanilla
2 cups icing sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
4 squares semi-sweet chocolate (1 oz. each)
2 Tbs unsalted butter
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over middle layer and chill in refrigerator until firm. Cut into small squares.