👨🍳 Instructions:
1️⃣ Prepare the Sponge Cake:
- Preheat oven to 350°F (175°C).
- Separate the eggs. Beat egg whites until stiff peaks form.
- In another bowl, beat yolks with sugar until pale and creamy.
- Gently fold in the flour and baking powder.
- Divide batter into three equal parts:
- Leave one plain.
- Mix cocoa powder into one.
- Mix ground walnuts into the third.
- Bake each layer in a parchment-lined baking dish for 10–12 minutes.
2️⃣ Make the Syrup:
- Heat the water and sugar in a small saucepan until dissolved.
- Stir in the rum or vanilla extract.
3️⃣ Make the Chocolate Sauce:
- Heat the milk over medium heat.
- Add chocolate, sugar, and cocoa powder, stirring until smooth.
- Optionally, mix cornstarch with a little water and add for thickness.
4️⃣ Assemble the Layers:
- Place the walnut sponge at the bottom of a serving dish.
- Sprinkle with syrup and a handful of raisins and walnuts.
- Add the plain sponge, repeat the syrup and filling.
- Add the chocolate sponge, drizzle syrup, and more filling.
- Cover and refrigerate for at least 2 hours (overnight is best!).
5️⃣ Serve:
- Scoop the layered dessert into serving bowls.
- Drizzle with chocolate sauce.
- Top with whipped cream and extra walnuts.
💡 Tips & Variations:
✔ Authentic touch: Use Tokaji wine instead of rum for soaking the raisins.
✔ More layers? Repeat the layering process for a taller dessert.
✔ Extra flavor: Add a pinch of cinnamon or orange zest to the syrup.
This rich, creamy, and chocolatey Hungarian classic is a must-try! 😍 Would you like a version with a shortcut method?