Line a loaf pan with baking paper by placing each side on the paper, tracing the outline with a pencil, and cutting to fit. Press the paper pieces firmly into the pan.
Melt the palm fat in a water bath by heating water to 50-60°C (120-140°F) and placing the palm fat in a heatproof bowl over it, stirring occasionally for about 5 minutes until fully melted. In a separate bowl, use an electric mixer to beat the sugar, vanilla sugar, and eggs together for 2-3 minutes until pale and fluffy. Add the cocoa powder and rum to taste, mix for 1 minute. Slowly pour in the melted palm fat while stirring continuously, then mix until well combined.
Layer the chocolate mixture and biscuits in the prepared pan, starting and ending with the chocolate mixture. Refrigerate for at least 8 hours, preferably overnight.
To unmold, briefly dip the loaf pan in warm water for about 30 seconds, then invert onto a serving plate. Carefully remove the baking paper. Decorate as desired.
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