Continental Chocolate Squares
Ingredients:
Base:
125g unsalted butter
125g caster sugar
1 egg, beaten
1 ½ tablespoons cocoa
½ cup chopped walnuts
2 cups wholemeal biscuit crumbs (about 125g)
1 teaspoon vanilla essence
1 cup coconut
Topping:
60g unsalted butter
2 tablespoons custard powder
2 cups icing sugar, sifted
2 tablespoons boiling water
Icing:
125g cooking chocolate
1 dessertspoon butter
1 tablespoon rum or 1 teaspoon rum essence
Method:
Base: Put butter, sugar and cocoa into a pan, heat gently until melted and combined.
Cool slightly and then add the beaten egg, vanilla essence, nuts, crumbs and coconut. Mix well.
Press into a Swiss roll tin or slab tin.
Chill until firm. Spread topping over top.
Chill again to firm topping.
When firm top with chocolate icing.
Chill and cut into squares.
Topping:
Soften butter, add rest of ingredients and beat until creamy. Spread over base.
Icing:
Chop chocolate, add butter and melt over hot water, stir in rum. Spread over topping.
