3/4 lb. Ricotta
2 hard cooked egg yolks, strained
4 tbsp. sugar
1 jigger rum
2 tbsp. grated cooking chocolate
1/8 lb. shelled, blanched almonds, chopped
2 egg whites, beaten stiff

Cream Ricotta, add strained egg yolks, sugar, rum, chocolate and almonds and mix very well. Blend in egg whites. Butter 1 quart tube mold, pour in mixture and place in pan of water in moderate oven (375 degrees) and bake 1 hour. This is better served warm but it may also be served cold.