Somlói Galuska (Hungarian Chocolate Trifle)

Ingredients (serves 4–6):

For the sponge cake:

• 4 large eggs, separated
• 100 g (½ cup) sugar
• 80 g (⅔ cup) all-purpose flour
• 20 g (2 tbsp) cocoa powder

For the filling and topping:

• 200 ml (¾ cup) milk
• 200 ml (¾ cup) heavy cream
• 2–3 tbsp sugar
• 100 g (3.5 oz) dark chocolate, chopped
• 50 g (¼ cup) walnuts, chopped
• 2–3 tbsp rum (optional)
• Whipped cream for serving

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Instructions:

1. Make the sponge cake:
   • Preheat oven to 180 °C (350 °F).
   • Beat egg yolks with half the sugar until pale.
   • Whip egg whites with remaining sugar until stiff peaks form.
   • Gently fold egg whites into yolks, then fold in flour and cocoa.
   • Pour into a greased or parchment-lined baking pan. Bake 12–15 minutes. Let cool, then cut into small cubes.
2. Prepare chocolate sauce:
   • Heat milk and chopped chocolate in a pan over low heat until melted and smooth.
3. Assemble the dessert:
   • In a serving dish, layer sponge cake cubes. Sprinkle with chopped walnuts and drizzle with chocolate sauce.
   • Optional: sprinkle a little rum over the layers. Repeat for multiple layers.
4. Finish:
   • Top with whipped cream. Chill for 1–2 hours before serving.