You will need:
- 1 cup (16 tablespoons)(1/2 pound) unsalted butter, softened (and divided)
- 1/2 cup granulated sugar, divided
- 5 tablespoons unsweetened cocoa powder
- 1 extra-large egg, at room temperature, lightly beaten
- 2 cups graham cracker or ‘nilla wafer crumbs, finely ground
- 1 cup shredded coconut (sweetened or unsweetened – I used unsweetened)
- 1/2 cup coarsely chopped walnuts or pecans (optional – I opted out & didn’t use nuts)
- 3/4 cup cream, divided
- 2 tablespoons Bird’s custard powder (or instant vanilla pudding)
- 2 cups confectioner’s sugar
- 4 ounces unsweetened chocolate
How to prepare them now that you have all of the ingredients:
First off, Grease the bottom of an 8 inch x 8 inch square pan, then line it with two crisscrossed strips of parchment paper, overhanging the edges of the pan and greasing in between the layers and on the top layer. Set the pan aside.
Then make the bottom layer. In a medium saucepan, combine 1/2 cup (8 tablespoons) unsalted butter, 1/4 cup granulated sugar and the cocoa powder. Over medium heat, stir until the butter is melted and the mixture is smooth. Remove the pan from the heat. Now, Beat the egg very slowly into the chocolate butter mixture, whisking or stirring constantly (to temper the egg so it doesn’t scramble). Place the saucepan back on the stove, and cook, stirring constantly, over very low heat for about 1 minute (so the egg is no longer raw). Remove the pan from the heat, mix in the cookie crumbs and the coconut (and optional nuts), and stir until well-combined. The mixture will be crumbly, but should still be moist. With wet hands, press the mixture firmly into the bottom of the prepared baking dish in an even layer. Chill for 30 minutes in the refrigerator.
To make the middle layer, cream the remaining 1/2 cup butter, 1/4 cup cream, and the custard powder until well-combined. Mix in the confectioner’s sugar until smooth and shiny (see the picture). Once the bottom layer has chilled, spread the buttercream mixture on top in an even layer. Chill another 30 minutes or until firm.
For the top layer, place the unsweetened chocolate and remaining 1/4 cup granulated sugar in a medium sized heat safe bowl and set it aside. Heat the remaining 1/2 cup cream in a small saucepan until it simmers. Pour the cream over the chocolate and sugar mixture, stirring constantly until smooth and pourable (see the picture). Pour the chocolate mixture over the chilled buttercream layer in an even layer. Tap the dish flat on the counter to break any air bubbles. Chill one final time until the chocolate is solid and shiny. It will