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1. Use a sturdy chopping knife to cut the nougat into small pieces, then grind it to a granular consistency in the food processor.
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2. Separate the eggs, keeping only four of the whites.
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3. Pour the yolks into a mixing bowl, adding all the sugar. Whip them until they form a foamy mass.
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4. In another bowl, preferably a chilled steel one, whip the cream until it is quite stiff.
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5. Add the whipped cream, the chocolate bits, the rum, and 1 1/4 cup of the ground nougat to the beaten egg yolks, mixing well to distribute all the ingredients uniformly.
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6. In a clean bowl, whip the four reserved egg whites together with a pinch of salt until they form stiff peaks. Fold them gently into the egg yolk, cream, chocolate, and nougat batter.
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7. Sprinkle the remaining pulverized nougat on the inside of the 2-quart bowl and over it pour the dessert's batter. Pull a sheet of plastic film tightly over the bowl and place it in the freezer. It is ready to be served the following day, but it will keep, as I have done, a full week.
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8. When ready to serve, take the bowl from the freezer and remove the plastic film. Choose a plate with a lip whose inner diameter fits comfortably over the opening of the bowl. Soak a dishtowel in very hot water and wrap it around the bowl. Slide the blade of a long, thin knife inside the bowl to loosen the dessert from its sides. Set the plate upside down over the bowl, hold the bowl and plate firmly together, and give them a good shake. You will feel the dessert come away from the bowl and drop onto the serving plate.
