By James Greene
Bottom Layer | 1x | 2x | 4x |
---|---|---|---|
Unsalted Butter | 1/2 Cup | 1 Cup | 2 Cups |
Sugar | 1/2 Cup | 1 Cup | 2 Cups |
Cocoa | 5 TBSP | 1/2 Cup + 2 TBSP | 1 1/4 Cup |
Egg, beaten | 1 | 2 | 4 |
Graham Crumbs | 1 3/4 Cup | 3 1/2 Cups | 7 Cups |
Coconut | 1 Cup | 2 Cups | 4 Cups |
Almonds, finely chopped | 1/2 Cup | 1 Cups | 2 Cups |
Pan Size | 8x8 | 9x14ish | 9x14ish*2 |
Remove from heat, stir in crumbs, coconut and nuts.
Second Layer | 1x | 2x | 4x |
---|---|---|---|
Unsalted Butter | 1/2 Cup | 1 Cup | 2 Cups |
Cream | 2 TBSP + 2 TSP | 5 TBSP + 1 TSP | 10 TBSP + 2 TSP |
Vanila custard powder | 2 TBSP | 1/4 Cup | 1/2 Cup |
Vanilla (if necessary) | lil bit | lil bit more | some more |
Powdered Sugar | 2 Cups | 4 Cups | 8 Cups |
Spread over bottom layer. Refrigerate.
Third Layer | 1x | 2x | 4x |
---|---|---|---|
Darkish Chocolate | 4oz | 8oz | 16oz |
Unsalted Butter | 2 TBSP | 1/4 Cup | 1/2 Cup |
Cream | Little Bit | Little Bit More | Some more |
When cool but still liquid, pour over second layer and chill.
When firm, remove from pan, remove plastic/foil and cut on cutting board with a large chef’s knife.