1. For the sponge, whisk the eggs with the sugar until fluffy, then split the batter: fold plain flour into one half and cocoa-flour into the other.
2. Bake one light and one dark sheet at 180°C, then cool.
3. For the custard, cook the milk with the egg yolks, sugar, vanilla sugar and flour into a thick vanilla cream.
4. Melt the chocolate with a little cream into a chocolate sauce.
5. Sprinkle the sponge with rum, then layer with the custard, walnuts and raisins.
6. After resting, scoop it into dumplings with a spoon.
7. Serve drizzled with chocolate sauce, whipped cream and walnuts.
Tip: Resting overnight lets the flavors meld beautifully.
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