Chocolate Biscuit Pudding

This is a traditional recipe which both of my parents instantly recognised. It occupies the same spot in my country of origin that jelly slice does in Australian cuisine, as a simple, common dessert with numerous variations.  I've updated this recipe in 2014 with some minor modifications and notes.

Chocolate Biscuit Pudding

Ingredients
225 g semisweet chocolate chips
125 g butter
3 eggs, separated
1 package (about 225 g) Marie biscuits
1/2 cup caster sugar
3/4 can sweetened whipped cream
1/4 cup water
1 cup milk
200 g sliced or slivered almonds, lightly toasted
1 tbs rum (substitute with brandy or strong coffee)
1 tsp vanilla essence
Pinch (1/16 tsp) salt

In a heat-proof bowl, combine chocolate chips, water, vanilla essence and rum. Set over a pan of simmering water, until the chocolate has just melted. Cool to room temperature. Whisk in the butter until combined.

Reserve 1 tbs of the caster sugar. Beat egg yolks and the remaining sugar at high speed until pale yellow and creamy. At a lower speed, beat in the chocolate mixture. Spray some whipped cream on top and fold in to break up the mixture. Fold in the rest of the cream.

At high speed, beat egg whites, the reserved sugar and salt until soft peaks form. Carefully fold the eggs whites into the chocolate.

Briefly dip the Marie biscuits in milk, so that they are fully covered in liquid. Line the base of a 8" square tin with the biscuits. Spoon an approximately 1 cm layer of the chocolate mixture over the biscuits, spreading with a spatula to cover evenly, and sprinkle with the almonds. Add another layer of biscuits, and repeat until all the chocolate mixture is used up (ensure that the almond layer ends up on top). Cover with cling film and chill in the fridge from two hours to overnight until firm.

Notes

225 g is a lot of chocolate chips. For a less rich pudding, reduce to 150 g. I like to mix bittersweet and semisweet chocolate chips (Ghirardelli conveniently manufactures both types).

Did you know that chocolate Marie biscuits exist? FairPrice introduced them 2009. They can be used to prepare a double-chocolate pudding. The part of me which is completely unconcerned about health considered using Khong Guan's chocolate sandwich biscuits for even more chocolate.

If you don't want to use canned whipped cream, increase the amount of sugar to 3/4 cups and use an electric or stand mixer to whip 200 g cream at medium speed. Use only cream labelled as whipping, thickened or heavy cream - check the packaging to ensure that it contains between 30-50% fat. 

Before layering the biscuits, they can be dipped in coffee instead of milk; it's a matter of personal preference. There also seem to be divided opinions as to whether the biscuits in each layer should lie flat or overlap slightly.

I had success preparing the pudding in a loaf pan; the pudding ended up with four layers and, better still, occupied less shelf space in the refrigerator (it's not like you can stack something on top of it...).

The pudding must be kept chilled almost constantly, or it will start to melt.