A dessert with an interesting name is very popular in Canada. The word BAR in this case means a cake cut into small pieces. It is simple and unpretentious to prepare, very good with unsweetened strong coffee or tea.
It is necessary
- For the top layer:
- - 200 g of bitter chocolate;
- - 2 tbsp. tablespoons of butter.
- For the middle layer:
- - 250-350 g of icing sugar;
- - 2-3 tbsp. spoons of milk;
- - 60 g butter;
- - vanillin.
- For the bottom layer:
- - 200-230 g of cookies ("Jubilee");
- - 100 g of butter;
- - 30 g of cocoa powder;
- - 50 g of sugar;
- - 60 g of coconut flakes;
- - 1 egg.
Instructions
Step 1
Melt butter (100 g) over low heat, mix with sugar and cocoa powder, previously sifted. Stir everything.
Step 2
Beat the egg for 1 minute, adding a pinch of salt, gradually pour into the cocoa butter mixture. Cook, stirring constantly, for about 2 minutes, when the mixture becomes thick, remove from heat.
Step 3
Add crushed (finely crumbled) cookies and coconut flakes, stir well. Put the base in a rimmed dish, pre-greased with butter, tamp. Refrigerate for an hour.
Step 4
To prepare the middle layer, combine butter, icing sugar and milk, whisk well. If the mixture turns out to be liquid, then add a little more powder, since the layer will hardly harden during cooling. Apply the prepared cream over the base. Refrigerate for 40-60 minutes.
Step 5
Melt the butter and chocolate in a water bath, cool slightly and cover the dessert evenly. Refrigerate until solid, cut and serve.
