Ingredients
2 cups fine fresh pumpernickel crumbs
1/3 cup light rum
4 squares semi-sweet chocolate plus some extra chopped for garnish
1/3 cup walnuts
6 eggs, separated
1 cup sugar
1 tsp. vanilla
Rum Whipped Cream (below)

Directions
Sprinkle the crumbs with the rum and set aside.

Using an electric blender, grate the 4 squares of chocolate and the walnuts until fine. Set aside.

In a large bowl of an electric mixer beat the egg whites at medium speed until soft peaks form. At high speed, gradually beat in the sugar until stiff, shiny peaks form.

Stir the vanilla into the egg yolks until well mixed. Fold about a quarter of the egg-white mixture into the yolk mixture, then pour this mixture over the remaining egg-white mixture. Sprinkle with the crumbs and chocolate-walnut mixture, folding in gently but thoroughly.

Divide the batter evenly between 3 greased 8-inch layer cake pans lined with waxed paper and greased again.

Bake at 350 degrees F. for 30 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on racks.

Run a small, thin spatula around the edges, invert on racks and peel off the paper. Sandwich layers with about half of the Rum Whipped Cream and frost with the remaining half. Decorate with chopped chocolate. Chill overnight before serving. Makes 8 to 10 servings.

Rum Whipped Cream

In a small mixer bowl stir 1-1/2 cups heavy cream, 3 tablespoons sugar and 2 tablespoons light rum. Chill at least 1 hour. Whip until soft peaks form but do not overwhip.