Prepare the custard according to the package instructions, using two packets of custard powder. Let it sit until it thickens slightly. Tip: Since the cake is already sweet from the chocolate and cookies, I don’t add extra sugar to the custard.

Melt two bars of chocolate in a double boiler and add a little milk so it’s not too thick. I usually add about 1/3 cup milk (100 ml).

Dip each cookie one by one in hot milk, then arrange them in your pan to cover the entire base. Extra tip: Some versions of this cake dip the cookies in milk with coffee or a splash of liqueur.

Spread a layer of custard over the cookies.

Add another layer of cookies, then spread a layer of chocolate over them.

Continue layering like this until you reach the final layer. For the last layer, mix the custard with chocolate and spread it over the last layer of cookies.

Refrigerate the cake for at least 8 hours. I usually leave it overnight for best results.

For the chocolate topping: In a saucepan, pour a splash of milk and bring it to a boil. Add one bar of chocolate (chopped) and a little butter (or mild oil).

Remove the cake from the pan and pour the chocolate topping over it. Tip: I place the cake on a glass (or a wire rack) with a tray underneath and pour the chocolate so it covers the cake on its own—it looks better than using a spatula.

Chill in the refrigerator for 30 minutes, then decorate as you like!