Set out a scale and the equipment for Somloi galuska. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh ladyfinger biscuit, dark chocolate, 70%, walnuts, heavy cream, granulated sugar, instant espresso powder, raisins, kosher salt, olive oil. Somloi galuska is cooked in Budapest as its own plate, not as a copy of a restaurant menu. Layer sponge, walnut, and chocolate cream, then soak the stack with coffee. Rum is the usual soak. Espresso does that job, with no bottle. Amounts are for 4 from foods this library can count.
