Instructions: Set oven at 350 degrees. Grease bottom, but not the sides, of a deep, 9-inch tube pan. Pour rum over bread crumbs. Set aside. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time, beating well after each addition.. Beat for at least 5 minutes, or until egg whites are very firm. Stir yolks with a fork to break them up. Add vanilla. Fold 1/4 of the whites into the yolks. Pour these over remaining egg whites. Add bread crumb mixture, nuts, and grated chocolate. Carefully fold all together. Pour into prepared pan. Bake 50-60 minutes or until top of cake is brown and springy to the touch. Let cool in pan before removing.

It will shrink quite a bit. Serve with sweetened whipped cream flavored with rum.

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