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Loading...This beloved Hungarian dessert features cubes of cocoa sponge layered with silky vanilla custard, rum-soaked raisins, and dark chocolate sauce, all crowned with billowy whipped cream. Every spoonful delivers the perfect balance of airy cake, creamy richness, and bittersweet chocolate that has made it a fixture in Budapest pastry shops for generations.
Prep Time35 mins
Cook Time35 mins
Total Time70 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 26 gFat
- 14 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 34 gSugar
- 9 gProtein
- 115 mgSodium
- 320 mgPotassium
- 145 mgCalcium
- 2.8 mgIron
- 1 mgVitamin C
- 680 mcgVitamin A
Ingredients
For the cocoa sponge
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the vanilla custard
- 2 cups whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the chocolate sauce
- 5 oz dark chocolate (70%), chopped
- 1/2 cup heavy cream
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated sugar
For assembly
- 1/2 cup golden raisins
- 1/3 cup dark rum or warm milk with 1 tsp vanilla
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- Unsweetened cocoa powder, for dusting
- Chocolate shavings, for garnish
Directions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment. In a large bowl, beat eggs and sugar with an electric mixer on high for 5-6 minutes until pale, thick, and tripled in volume.
- Sift flour, cocoa, baking powder, and salt over the egg mixture. Fold gently with a spatula until just combined, then stir in vanilla. Pour batter into the prepared pan and bake for 20-22 minutes, until the top springs back when touched. Cool completely, then cut into 3/4-inch cubes.
- Prepare the custard: warm milk in a saucepan over medium heat until just steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the yolk mixture while whisking constantly, then return everything to the saucepan.
- Cook the custard over medium-low heat, whisking constantly, for 4-5 minutes until thick and bubbling. Remove from heat, stir in vanilla, and press plastic wrap directly on the surface. Refrigerate until chilled.
- Make the chocolate sauce: heat cream in a small saucepan until simmering. Pour over chopped chocolate, cocoa, and sugar in a bowl. Let stand 2 minutes, then whisk until glossy and smooth. Set aside to cool slightly.
- Soak the raisins in rum (or vanilla milk) for at least 15 minutes. Whip the chilled heavy cream with powdered sugar to soft, billowy peaks.
- Layer one-third of the sponge cubes in a 3-quart trifle dish or eight individual glasses. Drizzle with some chocolate sauce, scatter with raisins, and top with one-third of the custard. Repeat layers twice more, finishing with custard on top.
- Generously spread whipped cream over the final custard layer. Drizzle with remaining chocolate sauce, dust with cocoa powder, and shower with chocolate shavings.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the sponge to absorb the sauces. Serve chilled.
Cook’s Notes
- Make the dessert a day ahead; the sponge soaks up the custard and chocolate sauce for an even more luscious texture.
- For a non-alcoholic version, soak raisins in warm milk flavored with a splash of orange juice and a teaspoon of vanilla.
- Use high-quality 70% dark chocolate for the sauce—it provides the bittersweet backbone that balances the sweet custard and cream.
- Individual stemmed glasses make a stunning presentation and let diners see the beautiful layers.
- Traditional Somloi sometimes includes a thin layer of apricot jam between the sponge cubes for a fruity note—feel free to add 2 tablespoons if you enjoy that contrast.
