1 to 2 oz (30 to 60 g) semi-sweet chocolate, cut into 6 pieces
9-inch (2.5 L) square pan, lightly greased
1. 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.
2. Filling: In a separate bowl, using an electric mixer, cream butter. Slowly add milk, custard powder, if using, and confectioner’s sugar. Mix until combined. Spread over base and chill.
3. 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.
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.
A 1-oz (30 g) envelope of custard powder contains ¼ cup (50 mL).
One individually wrapped square of baking chocolate equals 1 oz (30 g).