1/2 lb. semi sweet chocolate
1/4 c. rum
1/2 lb. butter
2 tbsp. sugar
2 egg whites
2 egg yolks
1 1/2 c. ground almonds (about 5 oz.)
1/2 c. heavy cream
12 - 14 vanilla wafers, cut in 1/4 pieces

Melt chocolate, add rum and let cool. Cream together 1/2 pound butter, 2 tablespoons sugar and 2 egg yolks. Beat well. Stir in cooled chocolate and rum mixture. Add 1 1/2 cups ground almonds into this mixture. Fold in carefully 2 egg whites, beaten until stiff. Stir in the cookie pieces. Pour into a lightly oiled loaf pan and chill for 4 hours. (May be frozen, since it will keep well.) Loosen edges with knife, cut in serving pieces and top with heavy cream.