Canada’s national confection: a nutty chocolate base layered with sweet buttercream and topped with dark chocolate. Perfect for potlucks or afternoon tea.
for the base
crushed into crumbs
for the buttercream
full fat milk
for the chocolate topping
Grease and line an 8-inch square baking tin or butter an 8-inch silicone baking tin.
Place the digestive biscuit crumbs, coconut and chopped walnuts in a large bowl.
Melt butter, cocoa powder and sugar together over a medium heat in a small saucepan. Don’t let it boil.
Crack in the egg, and stir well to cook/pasteurise it.
Remove from the heat, add the vanilla and stir the chocolate mixture into the digestive biscuit crumb mixture.
Stir until well incorporated and press into the bottom of the prepared tin. Pop into the fridge to chill for an hour.
To prepare the buttercream, beat the room temperature butter, icing sugar and custard powder together and add enough milk to make it light and creamy.
Spread in an even layer over the chilled base, and pop into the fridge for a further half an hour.
To prepare the chocolate topping, melt the dark chocolate and butter together in a heatproof bowl suspended over a pan of barely simmering water.
Spread evenly over the top of the buttercream, and chill until hardened.
Cut into squares and serve!
For more recipe ideas visit www.elizabethskitchendiary.co.uk