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1
Preheat the oven to 180C (if using a fan forced oven I'd probably lower this to about 160-170C).
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2
Grease a slab pan/slice tin (base measurement of 16 x 26cm) with melted butter then lay down a sufficiently sized piece of baking paper to line the pan (the butter helps keep the baking paper in place).
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3
If your slab pan is in better condition than mine the baking paper can probably be omitted!
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4
Place the chocolate (for base) in a heatproof bowl over a saucepan of simmering water (alternatively use a double pan).
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5
Be sure that the bowl doesn't touch the water, and that the water isn't boiling as it cause the chocolate to seize, making it go lumpy.
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6
Stir chocolate until smooth and completely melted.
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7
Using an electric beater, cream the butter and sugar until pale and creamy.
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8
Stir in the chocolate and the egg until well combined.
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9
Sift in the flour and cocoa powder, and again, stir until well combined.
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10
Spread the mixture into the prepared pan (if it's a little tricky due to its thickness and stickiness, I advise using a metal spoon and dipping it in hot water whenever it starts to stick).
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11
Bake in the oven for 15 minutes or until firm to touch.
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12
For the coconut filling combine the coconut, condensed milk and egg.
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13
Spread over the chocolate base, then place in the oven and bake for 25 minutes, or until slightly golden and a fair bit firmer to touch (you may need to increase the temperature a tiny bit, see how you go).
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14
Allow to cool completely.
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15
For the chocolate topping, melt the butter in a small saucepan over a medium heat.
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16
Reduce the heat to low and add the chocolate.
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17
Stir until chocolate has completely melted and the mixture is nice and smooth.
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18
Pour chocolate mixture over the coconut filling.
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19
Place in the fridge for about 20 minutes or until chocolate sets before cutting into pieces.
