Chocolate Crepe Cake with Rum Custard Filling

In a bowl, mix all the crepe ingredients; chocolate hotcake mix, eggs, melted butter and fresh milk. Mix well until there are no visible lumps.

Heat up a small-size crepe pan or frying pan over medium heat and light brush pan with oil.

Scoop up 1/3 cup crepe batter and pour onto the preheated pan. Tilt from side to side until the bottom of the pan is fully covered with crepe batter. Cook for 1-2 minutes or until crepe lightly dries up. Loosen the edges and transfer crepe to a plate. Repeat until all batter is used. Cover cooked crepe with a cling wrap to prevent crepes from drying up. Set aside.

For Rum Custard Filling: In a medium size saucepan, heat-up rum then using a lighter, light up/ flambé the simmering rum to remove the alcoholic bitter taste. Turn off heat and transfer simmered rum in a heat proof bowl or container. Set aside.

Using same pan, mix sugar, cornstarch, milk and egg yolks. Turn-on heat over medium-low to medium heat, gently stir continuously the custard mixture until it thickens up, add butter and simmered rum. Continue stirring the rum custard mixture until well mixed. Turn-off the heat and set aside.

For Chocolate Ganache: Pour chocolate chips in a mixing bowl. In another saucepan heat up half and half but do not let it boil. Add the heated half and half onto the chocolate chips, stir until all the chocolate chips are melted and well mixed. Set aside.

To assemble: Place 1 piece of chocolate crepe in a clean plate. Scoop up 1 to 2 tablespoon/s of rum custard and spread a thin layer on top of the crepe and top it with another crepe. Repeat procedure until all the crepe is consumed.

Gently stir chocolate ganache and pour it on top of the chocolate crepe cake until it covers almost the whole cake or as you desire. You can dust cocoa on top of the ganache. Place the chocolate crepe cake inside the refrigerator to let it set for 10 to 15 minutes. Serve.