Ingredients
Original recipe: 16 small squares. Ingredient amounts scale below; the method is written for 16 servings. For larger amounts, use separate batches and check doneness.
- 220 gButter
- 40 gSugar
- 25 gUnsweetened cocoa powder
- 1 eachEgg beaten
- 170 gGraham cracker crumbs containing wheat
- 60 gUnsweetened desiccated coconut
- 50 gAlmonds finely chopped
- 160 gPowdered sugar
- 25 gInstant vanilla pudding powder containing milk
- 25 mlWhole milk
- 140 gDark chocolate containing soy lecithin
- 1 tspVanilla extract
- 500 mlWater for the double boiler
Make it
- Line a 20 cm square pan with baking paper. Bring the measured water to a gentle simmer in a saucepan and set a heatproof bowl over it without touching the water.
- Melt 100 g butter with sugar and cocoa in the bowl. Whisk in the beaten egg and stir continuously for 3–5 minutes, until thickened and 160°F/71°C.
- Remove the bowl from the heat and mix in cracker crumbs, coconut and almonds. Press firmly into the pan and refrigerate for 20 minutes.
- Beat 100 g softened butter with powdered sugar, instant pudding powder, milk and vanilla until smooth. Spread over the cooled base and chill for 30 minutes.
- Melt the chocolate and remaining 20 g butter gently in a dry heatproof bowl over the same simmering water. Cool for 5 minutes, then spread evenly over the middle layer.
- Refrigerate for at least 90 minutes until firm. Lift out and cut into 16 squares with a warm, dry knife; store refrigerated.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat, Tree nuts, Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.