1/2 cup unsalted butter (Euro-style cultured)
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cup graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut
1/2 cup unsalted butter
3 tablespoons heavy cream
2 tablespoons vanilla custard powder
2 cups icing sugar
4 squares semi-sweet chocolate (1 oz. each)
2 tablespoons unsalted butter
BOTTOM LAYER: Melt first 3 ingredients in top of a 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: Cream butter, cream, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
THIRD LAYER: Melt chocolate and butter over low heat. Cool When cool, but still liquid, pour over second layer and chill in refrigerator.