2 Hershey milk chocolate bars (8 oz. each)
2 blocks (2 oz.) Hershey unsweetened baking chocolate
5 tbsp. water
2 tbsp. rum
2 egg yolks
1/4 c. butter
1 c. heavy or whipping cream
4 egg whites
18 ladyfingers, split
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 well 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 side of 8 or 9 inch spring-form pan with ladyfingers, round sides against 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 almonds; garnish as desired.