Begin by beating the eggs. Add the sugar, cocoa, coffee, and crushed amaretti biscuits, followed by the rum. In the meantime, heat the milk, and stir this slowly into the mixture to obtain a creamy consistency. Heat the sugar to form caramel, and when this is ready pour it into the bottom of the cake tin.
Then pour the mixture on top. Place the cake tin in a bain-marie, and when the water is about to boil place in the oven to cook for 40 minutes at 200°C. Test it with a knife: if the blade comes out clean it is ready. Turn out onto a serving plate and leave to cool for about an hour