Ingredients
Crust:
125 g. butter
50 g. caster or granulated sugar
5 mls, vanilla extract
50 g. cocoa powder
1 egg, beaten
Method
Melt above ingredients in double boiler over medium heat, adding egg last. This mixture will become a bit thick after several minutes. When smooth, set aside to cool.
250 g. digestive biscuit crumbs (grind your biscuits in the food processor)
100 g. dessicated coconut
60 g. ground walnuts (again using food processor)
Method
Combine these three ingredients, then add the above chocolate mixture. When evenly mixed, press into an ungreased 9" square dish and chill for ten minutes.
Filling:
60 g. soft butter
250 g. icing sugar
20 g. custard powder
50 mls. cream or full-fat milk
Blend the above four ingredients together in a medium-sized bowl until creamy and smooth. Spread it over your chilled crust, then place back into the fridge.
Topping:
60 g. butter
225 g. chocolate of your choice (suggest mostly dark)
Method
In medium-sized microwavable bowl, melt the above two ingredients together, stirring 2 or 3 times between intervals. This can also be done in a small saucepan on the hob. When smooth and silky, spread this evenly over the creamy filling, and chill again for at least 10 minutes before slicing. Store in fridge.