Chocolate Cream Dumplings
|For plain layer|
|For walnut layer|
|Cake flour||1⁄3 Cup (5.33 tbs)|
|Eggs||3 Large (At Room Temperature)|
|For cocoa layer|
|Cake flour||6 1⁄2 Tablespoon|
|For rum syrup|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Orange zest strips||1 , removed with a vegetable peeler (3 Inch Size)|
|Lemon zest strip||1 , 3 inch strip, removed with a vegetable peeler|
|Golden rum||1⁄3 Cup (5.33 tbs)|
|For pastry cream|
|Milk||4 Cup (64 tbs), divided|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Egg yolks||6 Large|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
|Apricot preserves||1⁄3 Cup (5.33 tbs)|
|Dutch process cocoa powder||1 Tablespoon (For Garnish)|
|Sweetened whipped cream||1⁄4 Cup (4 tbs) (For Serving)|
|Rum chocolate sauce||1⁄4 Cup (4 tbs) (For Serving)|
1 Position a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter the bottom only of a 13 X 9-inch baking pan, and line the bottom with parchment or wax paper.
3 For the plain layer: In the bowl of a heavy-duty electric mixer or a stainless-steel medium bowl, combine the eggs and sugar.
4 Fit into a medium saucepan of simmering water (the water should not touch the bowl) on medium heat.
5 Whisk constantly until the eggs are warm to the touch and the sugar has dissolved,for about 1 minute.
6 Using the whisk attachment or a handheld electric mixer on high speed, beat until the mixture is tripled in volume,for about 3 minutes.
7 Combine the flour and salt.
8 In two additions, sift the flour into the egg mixture, and fold in.
9 Spread evenly in the pan, using an offset metal spatula to fill the corners.
10 Bake until the center springs back when pressed lightly with a finger, for about 12 minutes.
11 Cool for 3 minutes.
12 Run a knife around the edge of the cake to release.
13 Cover the pan with a sheet of wax or parchment paper, then with a baking sheet.
14 Invert the cake, and carefully peel off the top paper. (The bottom layer of paper will help transport the cooled cake layer.)
15 Cool the baking pan before making the other layers, then repeat the buttering and lining process.
16 For the walnut layer: in a food processor fitted with the metal blade, process the flour, walnuts, and salt until the walnuts are chopped into a fine powder.
17 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).
18 For the cocoa layer: Sift the flour, cocoa, and salt together.
19 Following the procedure and baking time for the plain layer, make the cocoa layer, substituting the cocoa mixture for the cake flour and salt.
20 For the rum syrup: In a small saucepan, stir the sugar, water, and the orange and lemon zests over medium heat until boiling.
21 Boil without stirring until the syrup has reduced slightly,for about 5 minutes. Cool completely.
22 Stir in the rum, and remove the zests.
23 For the pastry cream: In a saucepan or a microwave oven, heat 3 cups of the milk until simmering.
24 Into a heavy-bottomed, medium saucepan, pour the remaining 1 cup milk.
25 Sprinkle the cornstarch over the cold milk and whisk until dissolved.
26 Add the yolks and sugar and whisk until combined.
27 Gradually whisk in the hot milk.
28 Cook over medium heat, whisking often, until the mixture comes to a full boil.
29 Remove from the heat and stir in the vanilla.
30 Transfer to a medium bowl set in a larger bowl of ice water. Let stand until cooled, stirring occasionally.
31 To assemble: In a bowl, mix the raisins and walnuts.
32 Bring the preserves to a boil over medium heat, stirring often; keep warm.
33 Place the walnut layer in a 13 X 9-inch baking or serving dish.
34 Brush with one third of the syrup, spread with the apricot preserves, then spread with one third of the pastry cream.
35 Sprinkle half of the raisin-walnut mixture on top.
36 Top with the cocoa layer, brush with half of the remaining syrup, and spread with half of the remaining pastry cream.
37 Sprinkle with the remaining raisin-walnut mixture.
38 Add the plain layer, brush with the remaining syrup, and spread with the remaining pastry cream.
39 Sift the cocoa over the top.
40 Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
41 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.
42 Transfer the whipped cream to a pastry bag fitted with a 9/16-inch-wide open-star tip, such as Ateco Number 825.
43 Pipe whipped cream rosettes on top, and drizzle the rum chocolate sauce over all. Serve chilled.