Somlói GaluskaChocolate-Walnut Sponge Trifle
A simplified Somlói-style dessert with vanilla sponge, rum syrup, whipped cream, walnuts, and chocolate sauce. It is served in loose scoops rather than neat slices.
Prep
3h 35m
Cook
25m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Sponge
- 6pcsEgg
- 150gWhite Sugar
- 150gAll-Purpose Flour (sifted)
- 5mlVanilla Extract
Syrup
- 80gWhite Sugar
- 180mlWater
- 60mlDark Rum
Cream
- 80gWalnuts (chopped)
Topping
- 20gWalnuts (chopped)
Cream
- 300mlHeavy Cream (well chilled)
- 60gPowdered Sugar
Sauce
- 20gCocoa Powder
- 120gDark Chocolate (chopped)
- 30mlWater (hot)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 180°C (350°F) and line a cake pan with parchment.
- 02
Beat the eggs and the white sugar until thick and pale, then fold in the all-purpose flour and vanilla extract.
- 03
Bake until the sponge is lightly golden and springy, then cool it completely and cut it into cubes.
- 04
Heat the water and the white sugar until the sugar dissolves, cool it, then stir in the dark rum.
- 05
Whip the heavy cream with the powdered sugar until softly billowy, then fold in the walnuts.
- 06
Melt the dark chocolate, whisk in the cocoa powder, and loosen it with the hot water until smooth and pourable.
- 07
Layer the sponge cubes in a serving dish, moisten them with the rum syrup, spoon over some cream, and drizzle with some chocolate sauce.
- 08
Repeat the layers, finish with the remaining cream, sauce, and walnuts, and refrigerate for at least 2 hours before serving.
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