Remove pan from the heat, stir in the crumbs and let stand for one hour. Preheat oven to 180ºC . Beat the eggs until frothy, blend in the sugar, vanilla and salt, then mix into the chocolate. Pour the pudding into a buttered 1.5-quart casserole, set it in a shallow baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. To test it, insert a toothpick in the center. If it comes out clean, pudding is done. Serve the pudding warm, topped with dollops of whipped cream.