2 (8 oz.) Hershey's milk chocolate bars
2 (2 oz.) blocks Hershey's unsweetened baking chocolate
5 tbsp. water
2 tbsp. rum or brandy
2 egg yolks
1/4 c. butter
1 c. heavy cream or whipping cream
18 ladyfingers, split
4 egg whites
Chopped almonds, optional

Break chocolate bars and baking chocolate into pieces. Melt with water and rum in top of double boiler over hot, not boiling, water; stir until mixture is smooth. Remove from heat; blend in egg yolks. Add butter, 1 tablespoon at a time, stirring until blended. Cool slightly. Whip cream until stiff; carefully fold into chocolate mixture. Chill 1 hour or until mixture begins to set.

Meanwhile, line bottom and sides of 8 or 9 inch spring form pan with ladyfingers, rounded sides against the pan. Beat egg whites until stiff but not dry. Carefully fold into chocolate mixture. Pour into ladyfinger-lined pan and chill 8 hours or overnight. Just before serving, remove side of pan. sprinkle with chopped almonds; garnish as desired. 10 to 12 servings.