Ingredients:
Bottom layer:
200-230 gr. biscuits (like «Jubilee»);
100 gr. sweet-cream butter;
Bottom layer:
200-230 gr. biscuits (like «Jubilee»);
100 gr. sweet-cream butter;
60 gr. coconut;
50 oz. Sahara;
30 oz. cocoa powder;
1 egg
Middle layer:
250-350 gr. powdered sugar;
60 gr. sweet-cream butter;
2-3 tablespoons milk;
Vanilla / vanilla sugar to taste (optional)
Upper layer:
200 gr. bitter chocolate;
2 tablespoons butter
Preparation:
1) On medium heat melt the butter (100 gr.), Mixed with sugar and cocoa powder (sift). Stir. Lightly whisk the egg with a fork, 1 minute (you can add a pinch of salt), slowly pour it into the oil mixture. Cook, stirring, for about 2 minutes (mixture should thicken), remove from heat.
50 oz. Sahara;
30 oz. cocoa powder;
1 egg
Middle layer:
250-350 gr. powdered sugar;
60 gr. sweet-cream butter;
2-3 tablespoons milk;
Vanilla / vanilla sugar to taste (optional)
Upper layer:
200 gr. bitter chocolate;
2 tablespoons butter
Preparation:
1) On medium heat melt the butter (100 gr.), Mixed with sugar and cocoa powder (sift). Stir. Lightly whisk the egg with a fork, 1 minute (you can add a pinch of salt), slowly pour it into the oil mixture. Cook, stirring, for about 2 minutes (mixture should thicken), remove from heat.
2) Add the chopped (in fine crumb) cookies and coconut. Stir.
3) form with borders lightly grease with butter, lay the foundation and compacted. Send in the refrigerator for an hour.
4) For the middle layer to combine the powdered sugar, butter and a little milk, whisk. If necessary, add a little more powder — layer should be thick initially, because during cooling substantially solidifies.
5) Apply the cream on top of the base. Hide in the fridge for 40-60 minutes.
5) Apply the cream on top of the base. Hide in the fridge for 40-60 minutes.
6) In a water bath to melt the butter with chocolate, cool slightly and uniformly cover dessert.
7) Cool to pour, chop and serve
7) Cool to pour, chop and serve