1/4 Cup sugar
5 T cocoa
1 egg, beaten
1 3/4 Cups graham cracker crumbs
1/2 Cup finely chopped almonds
1 Cup coconut
Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into an ungreased 8 x 8 pan.
Second layer
1/2 Cup unsalted butter
2 T and 2 tsp cream
2 T vanilla custard powder
2 Cups powdered sugar
Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
Third layer
4 Sq. semi-sweet chocolate (1 oz each)
2 T 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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