Summary

Ingredients

For the ground:

• 60 g butter
• 30 grams sugar
• 5 tablespoon cocoa powder
• 1 egg (s), whisked
• 150 g waffles or rusks, crumbled
• 60 g almond (s), finely chopped
• 120 g desiccated coconut

For the cream:

• 60 g butter
• 2 tablespoon whipped cream
• 1 packet vanilla sugar, or the pulp a vanilla pod
• 2 tablespoon pudding powder, (vanilla pudding powder)
• 250 g powdered suar

Moreover:

• 100 g chocolate, (dark chocolate)
• 2 tablespoon butter

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Instructions

1. Melt butter, sugar and cocoa in a double boiler. Add the egg. Stir until it boils and thickens. Remove from the hob and stir in the waffle or rusk crumbs, desiccated coconut and almonds. Press the mixture into an ungreased pan (e.g. a pan for brownies).
2. Mix the butter, cream, custard powder and powdered sugar together well, then beat until it becomes firm. Then distribute the mixture on the floor and smooth it out with a knife.
3. Now melt the chocolate and butter over low heat. As soon as it has cooled down a bit, you pour it over the second layer and put the whole thing in the refrigerator until the top layer has set nicely. Then cut the mass into rectangles with a knife. You have to be careful that the chocolate layer is not too hard. If necessary, wait a few minutes after taking the mass out of the refrigerator before cutting.