Beat the eggs with the sugar and butter, add the water, pinch of salt, flour (use 1 2/3 tbsp (25 g) of cocoa instead of the same amount of flour). Once the mixture homogenizes, pour ladles of it in a heated nonstick pan and fry the pancakes.
Beat the softened butter with the slightly melted chocolate until it becomes a fluffy cream and then add a little rum for flavoring.
In a suitable platter, place the first pancake and smear it with about 2 tbsp of the cream. Continue stacking until you run out of cream. Pour the chocolate sauce on top, which you've made by melting the ingredients for it in a pot on the stove.