Somlói Galuska

Preheat the oven to 200°C and line a baking sheet with parchment. Pour 20 ml of rum over the raisins and leave to swell for 30 minutes.

Prepare the sponge batter: whisk 6 egg whites with a mixer into stiff peaks. Beat 6 egg yolks with 150 g sugar until pale and fluffy, then gently fold into the whites. Sift in 150 g flour and a pinch of baking powder, folding gently from bottom to top with a spatula. Divide the batter into 3 equal parts: mix 2 tbsp cocoa powder into one, 50 g ground walnuts into the second, and leave the third plain.

Spread each portion of batter in a thin layer (7-8 mm) over parchment and bake one at a time at 200°C for 12-13 minutes until lightly golden. Cool the finished sponge layers completely on a wire rack.

Make the vanilla cream: bring 500 ml milk with 10 g vanilla sugar to a boil. Beat 4 egg yolks with 100 g sugar and 30 g flour until pale, then whisk in a third of the hot milk in a thin stream, stirring constantly, and pour the mixture back into the saucepan with the remaining milk. Cook over low heat for 5-7 minutes, stirring continuously, until thickened, without letting it boil. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and let cool.

Make the syrup: simmer water, 150 g sugar, orange zest and juice over medium heat for 10 minutes. Remove from heat, cool to room temperature, then stir in 30 ml rum.

Make the chocolate sauce: melt the butter, stir in 10 g flour and 2 tbsp cocoa powder, and cook for 1 minute. Pour in 500 ml milk in a thin stream, stirring constantly, and bring to a boil. Add the dark chocolate broken into pieces and 20 g sugar, then cook for 4-5 minutes until smooth and slightly thickened. Stir in 20 ml rum at the end, mix well and remove from heat.

Assemble the dessert in a rectangular dish or deep tray: place the plain sponge layer, generously soak with a third of the syrup, spread with half the cream, and scatter with half the raisins and 50 g ground walnuts. Top with the cocoa sponge, soak with syrup, spread with the remaining cream, and scatter with the remaining raisins and walnuts. Top with the walnut sponge, soak with the remaining syrup, and press down lightly with your palm.

Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight. Before serving, use an ice cream scoop to shape portions into dumpling-like balls and pile them onto plates. Whip the heavy cream with powdered sugar to stiff peaks, spoon it alongside, generously drizzle with warm chocolate sauce, and dust with cocoa powder.