Line a 19 x 28 x 2cm baking dish with baking paper. In a bowl add biscuits.
In a saucepan on low heat melt, butter, sugar, coconut and cocoa. Bring to the boil and boil for 2 minutes. Allow mix to cool. The mixture may seperate but ignore this. Whisk in eggs will improve the mixture. Pour over biscuits and stir until evenly combined. Pour into a baking dish and let cool.
CHOCOLATE FROSTING - put cocoa, icing sugar, syrup and butter in a bowl and mix together. Add water a little at a time and beat all the time. Beat a further 15 minutes on high speed until it is light and fluffy. If it looks curdled, add a little more icing sugar.
Originally Submitted
1/8/2011
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