Chocolate-Cream "Dumplings" - Somloi Galuska"
Kaffehaus by Rick Rodgers
Makes 12 servings
Plain Layer
3 large eggs, at room temperature
1/3 cup sugar
1/2 cup cake flour
Pinch of salt
Walnut Layer
1/3 cup cake flour
1/3 cup finely chopped walnuts
Pinch of salt
3 large eggs, at room temperature
1/3 cup sugar
Cocoa Layer
1/3 cup plus 1 tablespoon cake flour
2 tablespoons Dutch-processed cocoa powder
Pinch of salt
3 large eggs, at room temperature
1/3 cup sugar
Rum Syrup
3/4 cup sugar
3/4 cup water
1 3-inch strip of orange zest, removed with a vegetable peeler
1 3-inch strip of lemon zest, removed with a vegetable peeler
1/3 cup golden rum
PASTRY CREAM
4 cups milk, divided
1/3 cup cornstarch
6 large egg yolks
2/3 cup sugar
1 1/2 teaspoons vanilla extract
ASSEMBLY
1/2 cup raisins
1/2 cup finely chopped walnuts
1/3 cup apricot preserves
1 tablespoon Dutch-processed cocoa powder, for garnish
Sweetened Whipped Cream, for serving
Rum Chocolate Sauce, for serving
Position a rack in the center of the oven and heat to 350°F. Lightly
butter the bottom only of a 13 X 9-inch baking pan, and line the bottom
with parchment or wax paper.
To make the plain layer: Combine the eggs and sugar in the bowl of a
heavy-duty electric mixer or a stainless-steel medium bowl. Fit into a
medium saucepan of simmering water (the water should not touch the bowl)
on medium heat. Whisk constantly until the eggs are warm to the touch
and the sugar has dissolved, about 1 minute. Using the whisk attachment
or a handheld electric mixer on high speed, beat until the mixture is
tripled in volume, about 3 minutes. Combine the flour and salt. In two
additions, sift the flour into the egg mixture, and fold in. Spread
evenly in the pan, using an offset metal spatula to fill the corners.
Bake until the center springs back when pressed lightly with a finger,
about 12 minutes. Cool for 3 minutes. Run a knife around the edge of the
cake to release. Cover the pan with a sheet of wax or parchment paper,
then with a baking sheet. Invert the cake, and carefully peel off the
top paper. (The bottom layer of paper will help transport the cooled
cake layer.) Cool the baking pan before making the other layers, then
repeat the buttering and lining process.
To make the walnut layer: Process the flour, walnuts, and salt in a food
processor fitted with the metal blade until the walnuts are chopped into
a fine powder. Following the procedure and baking time for the plain
layer, make the walnut layer, substituting the walnut mixture for the
cake flour and salt, but fold the walnut mixture into the eggs without
sifting (the nuts will not pass through the sieve).
To make the cocoa layer: Sift the flour, cocoa, and salt together.
Following the procedure and baking time for the plain layer, make the
cocoa layer, substituting the cocoa mixture for the cake flour and salt.
To make the rum syrup: Stir the sugar, water, and the orange and lemon
zests in a small saucepan over medium heat until boiling. Boil without
stirring until the syrup has reduced slightly, about 5 minutes. Cool
completely. Stir in the rum, and remove the zests.
To make the pastry cream: In a saucepan or a microwave oven, heat 3 cups
of the milk until simmering. Pour the remaining 1 cup milk into a
heavy-bottomed, medium saucepan. Sprinkle the cornstarch over the cold
milk and whisk until dissolved. Add the yolks and sugar and whisk until
combined. Gradually whisk in the hot milk. Cook over medium heat,
whisking often, until the mixture comes to a full boil. Remove from the
heat and stir in the vanilla. Transfer to a medium bowl set in a larger
bowl of ice water. Let stand until cooled, stirring occasionally.
To assemble: Mix the raisins and walnuts in a bowl. Bring the preserves
to a boil over medium heat, stirring often; keep warm.
Place the walnut layer in a 13 X 9-inch baking or serving dish. Brush
with one third of the syrup, spread with the apricot preserves, then
spread with one third of the pastry cream. Sprinkle half of the
raisin-walnut mixture on top. Top with the cocoa layer, brush with half
of the remaining syrup, and spread with half of the remaining pastry
cream. Sprinkle with the remaining raisin-walnut mixture. Add the plain
layer, brush with the remaining syrup, and spread with the remaining
pastry cream. Sift the cocoa over the top. Cover with plastic wrap and
refrigerate for at least 8 hours or overnight.
For each serving, using a 2-inch diameter ice-cream scoop or large
dessert spoon, scoop 2 or 3 "dumplings" from the cake and stack in a
soup bowl or on a plate. Transfer the whipped cream to a pastry bag
fitted with a 9/16-inch-wide open-star tip, such as Ateco Number 825.
Pipe whipped cream rosettes on top, and drizzle the rum chocolate sauce
over all. Serve chilled.
MAKE AHEAD
The dessert can be prepared up to 2 days ahead, covered with plastic
wrap, and refrigerated. Spoon into dumplings just before serving.
Sweetened Whipped Cream - Schlagobers
Kaffehaus by Rick Rodgers
Makes 2 cups
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Pour the cream into a well-chilled bowl and add the sugar and vanilla.
Using an electric hand mixer or balloon whisk, beat the cream to the
desired consistency. For soft peaks, the cream will be just thick enough
to hold its shape in soft billows. For stiffly beaten cream, the beaters
or whisk wires will leave distinct traces in the cream and stand in firm
peaks when the beaters are lifted.
MAKE AHEAD
The cream can be whipped up to 1 day ahead, covered tightly with plastic
wrap, and refrigerated. If liquid separates from the cream, whip it
again to incorporate the liquid.
Warm Chocolate Sauce - Schokoladesauce
Kaffehaus by Rick Rodgers
Makes about 1 1/2 cups
1 cup water
6 ounces high-quality bittersweet chocolate, finely chopped
3/4 cup sugar
In a small saucepan, bring the water, chocolate, and sugar to a boil
over medium heat, stirring often. Cook at a brisk simmer, stirring
often, until slightly thickened, about 5 minutes. Cool slightly and
serve warm.
RUM CHOCOLATE SAUCE
Substitute 2 tablespoons golden rum for an equal amount of the water.
MAKE AHEAD
The sauce can be prepared up to 2 days ahead, cooled, covered, and
refrigerated. Warm carefully over low heat in a saucepan, just until
heated through; do not boil.
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