250 g of chocolate wafers
1/4 cup of butter or margarine at room temperature
1/3 cup of rum
1 1/2 cups of milk
One package of chocolate pudding mix
One package of vanilla pudding mix
1/4 cup of cocoa liqueur
1 cup of heavy cream
60 g of semi-sweet chocolate
250 g of chocolate wafers
1/4 cup of butter or margarine at room temperature
1/3 cup of rum
1 1/2 cups of milk
One package of chocolate pudding mix
One package of vanilla pudding mix
1/4 cup of cocoa liqueur
1 cup of heavy cream
60 g of semi-sweet chocolate
Add the wafers to a blender, blending until they're finely ground
In a 22.5 cm diameter cake pan, mix well the ground wafers, butter or margarine, and 3 tablespoons of rum
Line the cake pan with this mixture, on the bottom and sides, and reserve
Mix both pudding packages according to package instructions, using only 1 1/2 cups of milk in total
Let it cool, then add the cocoa liqueur, remaining rum, and mix well
Beat the heavy cream in a mixer until it forms whipped cream
Add it to the pudding, mixing carefully
Pour this mixture into the cake pan lined with the cookie crust
Grate the chocolate coarsely and sprinkle over the cake
Refrigerate for 1 1/2 hours or more
Serve in 8 portions.
