1/2 C unsalted European-style cultured butter (or regular unsalted)*
1/4 C sugar
5 T good cocoa (NOT HERSHEY’S!!!, oh dear lord please don’t use that crap)
1 egg, beaten
1 1/4 C graham cracker crumbs
1/2 C finely chopped almonds
1 C coconut
Melt 1st 3 ingredients in double boiler (or glass bowl over saucepan filled with water). Take off heat, let cool slightly, and incorporate egg to thicken – make sure it is hot enough to cook the egg, but not hot enough to make chocolate scrambled eggs ;). Stir in cracker crumbs, coconut and almonds. Press firmly into 8 x 8 inch pan. Chill.
1/2 C (still unsalted) butter
2-3 T heavy cream
2 T vanilla custard powder (This is NOT vanilla pudding powder , this is an ingredient you have to get from a Canadian/UK import store – I use Edmond’s Brand)
2 C icing sugar
real vanilla extract to taste. I use at least another teaspoon. The custard powder I use hasn’t that strong of a vanilla flavour.
Cream butter, custard powder, and cream slightly, then slowly add in icing sugar – DO NOT OVER BEAT – but beat until light and fluffy. Spread over chilled bottom layer. Chill.
4 oz semi-sweet chocolate (about 60-70% chocolate)
2 T (yes, still unsalted) butter
Melt chocolate and butter in double boiler. Let sit until cool enough to not melt the custard layer, but warm enough to spread. Chill for 1 hr. min.
Eat. Share (for this has TONS of calories).
If you use an 8 x 11″ pan, do a single batch bottom later and 1 1/2 batch 2nd and 3rd layer. For 9 x 13 or 10 x 14 pan, 1 1/2 bottom layer, double 2nd and 3rd layer.
When cutting, score it all and then cut it with a sharp, strong knife – I serve it in 2 cm (3/4″) squares. If you score and then cut it all at once, you get far less cracking of the chocolate layer, and therefore it looks prettier. When serving I stack it pyramidal on a round plate.