Cream butter with sugar and slowly stir in yolks. Mix in nuts and breadcrumbs. Melt the chocolate and stir it in as well.
Beat egg whites with a little salt and sugar until not quite stiff, stir a part into the chocolate mixture, then stir this mixture again into the remaining snow.
Grease suitable small molds with warm butter and sprinkle with sugar. Pour in the rather liquid mixture evenly and poach in a hot water bath in a preheated oven at 180-200 °C for at least about 40 minutes.
For the chocolate sauce, slowly melt the couverture in the cream, flavor with rum and pour over the cake.
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