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Categories:
butter egg vanilla cocoa sugar hazelnut flour coconut walnuts butter milk custard powder confectioners shortening semi-sweet chocolate
Viewed: 20 - Published at: 8 years agoIngredients
- 1/3 cup (75 mL) butter, melted
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1/3 cup (75 mL) unsweetened cocoa powder
- 2 tbsp (25 mL) granulated sugar
- 2 cups (500 mL) hazelnut flour (see Variations)
- 1 cup (250 mL) unsweetened desiccated coconut
- 1/2 cup (125 mL) chopped walnuts
- 1/4 cup (50 mL) butter, softened
- 3 tbsp (45 mL) milk
- 1/4 cup (50 mL) GF custard powder (optional) (see Notes)
- 2 cups ( 500 mL) GF sifted confectioners (icing) sugar
- 1 tsp (5 mL) shortening
- 1 to 2 oz (30 to 60 g) semi-sweet chocolate, cut into 6 pieces
- 9-inch (2.5 L) square pan, lightly greased
Method
- Base: In a large bowl, blend together melted butter, egg and vanilla.
- Add cocoa, sugar, hazelnut flour, coconut and walnuts.
- Stir until combined.
- Spread evenly in prepared pan.
- Chill completely.
- Filling: In a separate bowl, using an electric mixer, cream butter.
- Slowly add milk, custard powder, if using, and confectioners sugar.
- Mix until combined.
- Spread over base and chill.
- Glaze: In a small bowl, microwave shortening and chocolate on Medium for 1 to 2 minutes.
- Stir until completely melted.
- Drizzle in ribbons over chilled filling.
- Refrigerate before cutting into squares.
- Variations:
- Substitute gluten-free white cake crumbs, almond flour or pecan flour for hazelnut flour.
- For a more traditional thick glaze, melt together 3 to 4 oz (90 to 120 g) semisweet chocolate and 1 tbsp (15 mL) butter.
- Substitute an equal amount of instant vanilla pudding mix for custard powder.
