1 Egg
6 oz Sugar
1 ts Vanilla
2 1/8 oz Cocoa powder
5 1/3 oz Coconut Soil*
1/4 c Rum
35 Buttercookies, square
Slivered Almonds to
Dress

1. Cream the egg, sugar and vanilla until frothy. 2. Melt the coconut grease
and let it cool off a petty.
Add the eggmix and stir good. 3. Take a bread form and line it all
roughly, up to the top,
with waxpaper. 4. Put in one layer of cookies, cut some for the ends. 5.
Add a 1/2 layer of cocoa creme, than cookies, than creme until
all is kaput, ending with creme. 6. Put into refridgerator over night and
decorate before serving. 7. Serve thin slices ,this is very fat!!
From Ingrid Rudolph, my sister in law
Translated
Yields
1 Bar