SPUMA DI CIOCCOLATA                    Servings:  6

6   oz.       semi-sweet chocolate     2   tsp.  granulated sugar
4             eggs, separated          1/4 c.    espresso
2/3 c.        heavy whipping cream     2   T.    rum

    In a small saucepan, slowly melt chocolate.  Add sugar to egg yolks,
and beat until pale yellow.  Mix in by hand the chocolate, espresso and
rum.  In a separate chilled bowl, whip cream until stiff, then fold in
the chocolate-egg yolk mixture.  Whip egg whites until they form stiff
peaks, then fold into mixture.