Bottom Layer
1/2 cup unsalted butter (Euro-style cultured)
1/4 cup sugar
5 tbsp cocoa
1 egg, beaten
1 3/4 cups graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut
Melt the 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 nuts. Press firmly into an ungreased 8x8
pan.
Second Layer
1/2 cup unsalted butter
2 tbsp and 2 tsp cream
2 tbsp vanilla custard powder
2 cups icing sugar
Cream butter, cream, custard powder and icing sugar together
well. Beat until light. Spread over bottom layer.
Third Layer
4 squares semi-sweet chocolate
2 tbsp unsalted butter
Melt chocolate and butter over low heat. Cool. When cool, but
still liquid, pour over second layer and chill in refrigerator
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