Ingredients
Bottom Layer
3/4 cup butter
1/3 cup sugar
8 tbsp cocoa
2 eggs, beaten
2 1/4 cups chocolate cookie crumbs (Oreo crumbs work well)
3/4 cup fine or medium unsweetened coconut
1/2 cup chopped walnuts (or pecans) toasted
Middle Layer (filling)
- 3 cups icing sugar
- 2 tbsp instant cappuccino powder
- 2/3 cup butter at room temperature
- 1 tsp vanilla paste or extract
- 4 tbsp milk or whipping cream (approximately)
Top Layer (chocolate)
- 1 cup dark chocolate chips
- 2 tbsp butter
Instructions
To prepare the Base Layer
- Melt together the butter, sugar and cocoa over low heat.
- Add the eggs continue to cook, stirring constantly to fully cook the egg to a soft scrambled texture.
- Add the chocolate cookie crumbs, coconut and walnuts.
- Mix together until well combined, then press into the bottom of a parchment paper lined 9×9 inch baking pan.
To prepare Filling
- First sift together the icing sugar and cappuccino powder.
- With an electric mixer, beat together the butter, and icing sugar and cappuccino powder until it just starts to come together.
- Add just enough milk, a tablespoon or two at a time, until the icing is thick and smooth.
- This frosting should be very stiff but spreadable. (Much thicker than you would use to frost a cake for example) If you think it’s too thick, you may add a few drops of milk at a time to bring it to the right consistency.
- Spread evenly over the bottom layer.
- Chill in the fridge for a couple of hours before adding the chocolate topping.
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