Ingredients Jump to Instructions ↓

  1. 1 recipe Walnut Sponge Cake

  2. 1 recipe Cocoa Sponge Cake

  3. 1 recipe Plain Sponge Cake

  4. Rum Simple Syrup:

  5. 1 (3-inch) strip orange zest

  6. 1 (3-inch) strip lemon zest

  7. 1/3 cup golden rum

  8. 1 recipe Vanilla Pastry Cream

  9. 1/3 cup apricot preserves

  10. 1/2 cup finely chopped walnuts

  11. 1/2 cup golden or dark raisins

  12. 3 tablespoons Dutch-processed cocoa powder for garnish

  13. Rum Chocolate Sauce:

  14. 3/4 cup water

  15. 3 tablespoons golden rum

  16. 6 ounces good-quality bittersweet chocolate, chopped

  17. 3/4 cup sugar

  18. Sweetened whipped cream for garnish

Instructions Jump to Ingredients ↑

  1. Prepare Plain Sponge Cake Recipe , Cocoa Sponge Cake Recipe , and Walnut Sponge Cake Recipe .

  2. Meanwhile, make the Rum Simple Syrup by stirring the sugar, water, and orange and lemon zests , if using, in a small saucepan over medium heat until boiling. Continue to boil without stirring until syrup has reduced slightly, about 5 minhutes. Cool completely and stir in the rum, if using, and remove the zests, if using.

  3. Prepare Vanilla Pastry Cream Recipe .

  4. To assemble: In a small saucepan, boil apricot preserves over medium heat and keep warm. Combine walnuts and raisins in a small bowl and set aside. Place walnut sponge cake in the bottom of a 13x9-inch rectangular pan. Brush with 1/3 rum simple syrup, then spread with warm apricot preserves. Spread 1/3 pastry cream over the preserves and 1/2 the walnut-raisin mixture.

  5. Next, place the cocoa sponge cake in the pan, pressing down lightly. Brush with 1/3 rum simple syrup and 1/3 pastry cream. Sprinkle remaining walnut-raisin mixture on top.

  6. Top with plain sponge cake, pressing down lightly. Brush with remaining rum simple syrup and remaining 1/3 pastry cream. Sift 3 tablespoons cocoa powder over top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

  7. To make the Rum Chocolate Sauce: In a small saucepan over medium heat, bring 3/4 cup water, 3 tablespoons rum (if using), 6 ounces chopped chocolate and 3/4 cup sugar to a boil, stirring often. Reduce heat and cook at a brisk simmer, stirring often, until thickened, about 5 minutes. Cool slightly and serve warm.

  8. To serve: The traditional presentation is to use a 2-inch ice cream scoop and place three "dumplings" in a bowl or on a dessert plate, then pipe with sweetened whipped cream and drizzle with the Rum Chocolate Sauce. A modern presentation is to cut the dessert into squares to show off the layers, and then garnish with whipped cream and sauce.


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