Dessert with rum and cocoa

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Melt the white sugar in a pan over medium heat until it forms a caramel. Pour the caramel into a buttered rectangular pan. Cover the bottom evenly.
In a bowl, beat the eggs with the brown sugar for 4-5 minutes. Add the cocoa, pour in the rum and milk, and continue beating for 1 minute.
Crush the biscuits and incorporate them.
Pour the batter over the caramel.
Place the mold with the dough in another larger mold, pour water in. Transfer the 2 pans to the oven and bake for 50-60 minutes at 160 °C.
Remove the dessert from the refrigerator and let it cool for 4 hours. Turn the dessert over onto a plate, cut and serve, garnish with mint if desired.
Enjoy your meal.