Soak the gelatine in cold water.
In a pan, Scald 4 cups rich milk.
In a bowl, combine 1 cup sugar and eight tsp. cornstarch.
In the top of a double boiler, beat until light 8 egg yolks.
Slowly stir the milk into the eggs. Stir in the sugar mixture.
Cook the ingredients over boiling water until the custard coats
a spoon heavily.
Take out 2 cups of the custard.
Add to the custard, 3 oz. melted unsweetened chcolate.
Beat until well blended and cool.
Add 1 tsp. vanilla
Pour chocolate mixture into the crust.
Dissolve the soaked gelatin in the remaining hot custard. Let it
cool, but not stiffen.
Stir in 6 T. rum.
Beat 6 egg whites until well blended.
Add 1/2 tsp. cream of tartar.
Beat the egg whites until stiff but not dry.
Beat in gradually, a teaspoon at a time, 1/2 cup sugar.
Fold the egg whites into the custard.
Cover the chocolate custard with the rum-flavored-custard.
Chill to set.
Whip until stiff, 2 cups whipping cream
Add gradually, 4 T. confectioners' sugar.
Cover custard with the cream.
Top with shaved semisweet chocolate.