Instructions: Cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Add the chocolate, almonds, bread crumbs, coffee, and optional rum.

Fold in the beaten egg whites. Butter the inside of a ring mold or Bundt pan and coat with sugar. Pour the mixture into the mold and cover with aluminum foil.

Place in a large pot of water that comes 2/3 up the side of the mold and simmer for 1
to 1 1/2 hours, until the pudding is completely set. Cool for 5 minutes and invert onto a serving platter. Serve warm with whipped cream if desired.

Serves
8 to 12.

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