55g caster sugar
40g unsweetened cocoa
160g digestive biscuit crumb
75g desicated coconut
3 tablesopoons single cream
2 tablespoons custard powder
250g icing sugar
200g dark chocoate
100g white chocolate
Base layer, in a bowl over a pot of gently simmering water, combine the cocoa, butter and sugar until a paste is formed.
Remove from the heat and whisk the egg and add it gradually.
Whisk this mixture until thick and gossy.
Fold in the biscuit and coconut.
Spoon this into a lined 8cmx8cm baking tin, press down and chill.
For the middle layer, in a mixing bowl, whisk the butter, cream, custard powder and icing sugar until smooth and fluffy.
Spoon this over the chilled base and spread out and return to the fridge.
For the topping melt both the white and dark chocolate in seperate bowls with the butter.
Spread the dark chcocoate over the top of the buttercream fiinng and spread out.
Pipe the white chocolate in lines over the dark chocoate and using a knife, zig zag over and back to create a feathered effect on top.
Chill and portion to serve.