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1. Lightly grease the bottom and sides of a 1½-quart loaf pan with vegetable oil and invert the pan over paper towels to drain. In a heavy 1- to ½-quart saucepan, melt the chocolate over low heat, stirring constantly.
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2. When all the chocolate is dissolved, stir in the rum and remove the pan from the heat. Cool to room temperature.
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3. Cream the soft butter by beating it vigorously against the sides of a large heavy mixing bowl until it is light and fluffy. Beat in the sugar and then the egg yolks, one at a time.
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4. Stir in the grated almonds and cooled chocolate. In a separate bowl, beat the egg whites and salt with a rotary beater or wire whisk until they are stiff enough to cling to the beater in soft peaks.
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5. With a rubber spatula, fold them into the chocolate mixture. When no streaks of white show, gently fold in the cut-up biscuits, discarding the biscuit crumbs.
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6. Spoon the mixture into the greased loaf pan and smooth the top with a spatula to spread it evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or until the loaf is very firm.
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7. Unmold the loaf an hour or so before serving time. To do so, run a sharp knife around the sides of the pan and dip the bottom into hot water for a few seconds.
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8. Place a chilled serving platter upside down over the pan and, grasping both sides, quickly turn the plate and pan over. Rap the plate on the table; the loaf should slide out easily.
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9. If it does not, repeat the whole process. Smooth the top and sides of the unmolded loaf with a metal spatula, then return it to the refrigerator.
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10. Just before serving, sieve a little confectioners' sugar over the top.Cut the loaf into thin slices and serve it, if desired, with whipped cream.
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