4 squares unsweetened chocolate
3/4 c. granulated sugar
1/3 c. cold milk
6 eggs, separated
1 1/2 c. unsalted butter
1 1/2 c. confectioners' sugar
1/8 tsp. salt
1 tbsp. dark rum
2 dozen lady fingers
Whipping cream

Melt chocolate in top of double boiler. Mix sugar, milk, 6 egg yolks together and add to chocolate. Cook until smooth and thick, stirring constantly. Cool. Cream butter with 3/4 cup confectioners' sugar. Add chocolate mixture. Beat well. Beat 6 egg whites with salt until foamy. Add gradually 3/4 cup confectioners' sugar and beat until stiff peaks form. Fold egg whites into chocolate mixture. Add rum.

Line sides of a 9" spring form pan with split lady fingers (rounded side out). Divide remaining lady fingers in half. Put half on bottom of pan. Cover with 1/2 of filling. Add remaining lady fingers and cover with remaining filling. Chill overnight or freeze. If frozen, thaw slightly before serving. Unmold and top with whipped cream. For special occasions, tie a wide ribbon around unmolded russe and attach bow. 4 to 6 servings.