Ingredients
For a 12 x 8" rectangular tin
(cuts into 10 decent dessert sized slices, or 15 smaller squares)
- 200g dark chocolate, broken into small chunks
- 284ml double cream
- 30g butter, cubed
- 4 tbsp dessicated coconut
- 2 tbsp brown sugar
- Bit of salt
For the pastry
- 250g plain flour
- 100g unsalted butter
- 2 heaped tsp brown sugar
- Pinch of salt
- Water
OR
- 400g sweet shortcrust pastry