Ingredients
Scale
- 1 cup butter, softened, divided
- 5 tablespoons unsweetened cocoa powder
- ¼ cup white sugar
- 1 egg, beaten
- 1 ¾ cups graham cracker crumbs
- 1 cup flaked coconut
- ½ cup finely chopped almonds (Optional)
- 3 tablespoons heavy cream
- 2 tablespoons custard powder
- 2 cups confectioners’ sugar
- 4 (1 ounce) squares semisweet baking chocolate
- 2 teaspoons butter
Instructions
Preparation
Chocolate-coconut base:
- Use a food processer to blend the biscuits into a power, and melt the butter.
- Mix together and add in the sugar, flaked almonds, coconut and cocoa.
- Lay out a bottomless square baking pan (20cm x 20cm) on top of a Silpat sheet and line with baking paper.
- Spread the mixture out over the base of the pan and store in the fridge while you make the custard.
Custard layer:
- Whip the butter with the icing sugar and gradually add in the chilled creme fraiche.
- Pour into the pan and return to the fridge.
Chocolate ganache:
- Melt the chocolate and the butter together, then pour over the cream layer.
- Smooth out and chill in the fridge for at least 1 hour.
- Gently remove from the pan and cut into 10 equal pieces.