Step 1: Prepare the Custard
Dissolve custard mix in a glass of cold milk taken from the liter, stirring well to avoid lumps.
Heat the remaining milk with sugar over medium heat until hot but not boiling.
Add the dissolved custard mixture and stir constantly until thickened.
Remove from heat and let cool slightly.
Step 2: Prepare the Chocolate Covering
Chop the chocolate into small pieces.
Melt chocolate using a bain-marie or microwave in 20-second intervals, stirring between intervals.
Mix in the whipping cream until smooth and uniform.
Step 3: Assemble the Cake
Cover the bottom of a rectangular or removable mold with baking paper if desired.
Place a layer of Maria cookies on the base, optionally dipping them lightly in coffee for extra flavor.
Spread an even layer of custard over the cookies.
Repeat layers alternating cookies and custard, finishing with a cookie layer on top.
Step 4: Cover with Chocolate
Pour the chocolate and cream mixture evenly over the last cookie layer.
Decorate with cocoa powder or chocolate chips.
Step 5: Refrigerate
Chill the cake in the refrigerator for at least 4 hours or preferably overnight for best results.
Step 6: Serve
Carefully unmold and cut into portions before serving.
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