Home Sweet Home Bakealong 5: Chocolate Custard Squares
I thought that the base:lid:filling ratio was a little awry on this recipe.
I seemed to have fairly modest amount of base mixture so I put it in a relatively small tray. Then when I came to add the custard filling there was loads. After that it seemed that there was not enough chocolate to cover it. So, I melted some more. I *may* have over melted a bit so it doesn’t look as lovely and glossy as it should. Also I didn’t have any suitable baileys or kahlua or other alcohol. I considered using cherry brandy (don’t ask) but thought my testers might not appreciate it so I used milk instead. However, Beckie didn’t have the ratio problem so maybe my scales were wonky?
Still, they went down very well with Mr B and with my Bible study group. I would argue that you could up the custard poweder in the middle to make it more custardy. I think the title of the recipe is misleading as there’s a real taste of coconut and almond to these, which is no bad thing but could catch eaters unawares.
Chocolate (coconut and almond) Custard Squares
from Home Sweet Home by the Hummingbird Bakery
100g amaretti biscuits
60g unsalted cashews
40g cocoa powder (don’t bother sifting – it’s not worth the time if you mix well)
100g caster sugar
150g unsalted butter
80g desiccated coconut
2 large eggs
200g unsalted butter, softened
4 tablespoons custard powder
1 teaspoon vanilla extract
500g icing sugar
4 tablespoons whole milk
150g dark chocolate – as dark as you can bear
25g unsalted butter
3 tablespoons Kahlua (I used 3 tbsp milk)
Method is along the lines of…blitz all the dry base mixture, add the wet, mix and bake at 170 for 15mins). Cool.
Make buttercream but with custard powder added in. Top the base and leave overnight.
Melt chocolate and butter, add booze and cover.
Jelly Roll is next…which is swiss roll in normal non-Hummingbird language!