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1
Bring milk and 1/2 cup plus 3 tablespoons sugar to boil in heavy large saucepan, stirring to dissolve sugar.
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2
Remove from heat.
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3
Whisk yolks with remaining 1/2 cup plus 3 tablespoons sugar in large bowl to blend.
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4
Sift flour into yolk mixture and whisk to blend.
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5
Gradually whisk in hot milk mixture.
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6
Return mixture to saucepan and whisk over medium heat until custard boils and thickens, about 2 minutes.
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7
Divide custard between 2 medium bowls.
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8
Add chocolate and cinnamon to custard in 1 bowl and stir until chocolate melts.
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9
Add vanilla and orange peel to custard in second bowl and stir to blend.
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10
Press plastic wrap onto surface of each custard and chill until cold, at least 4 hours.
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11
Stir 1 cup plus 2 tablespoons water and sugar in heavy medium saucepan over medium heat until sugar dissolves.
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12
Increase heat and bring to boil.
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13
Cool.
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14
Mix in rum.
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15
Cut sponge cake vertically into 3/8-inch-thick slices.
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16
Arrange enough cake slices on bottom of 16-cup glass bowl to cover in single layer.
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17
Brush 6 tablespoons syrup over.
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18
Spread half of orange cream over cake.
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19
Top with another layer of cake slices.
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20
Brush with 7 tablespoons syrup.
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21
Spread remaining chocolate cream over.
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22
Top with another layer of cake slices.
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23
Brush with 7 tablespoons syrup.
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24
Spread remaining orange cream over.
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25
Top with enough remaining cake slices.
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26
Brush with 7 tablespoons syrup.
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27
Spread remaining chocolate cream over.
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28
Top with enough remaining cake slices to cover.
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29
Brush 7 tablespoons syrup over.
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30
Cover and refrigerate at least 2 hours or overnight.
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31
Whip 2 cups chilled cream in medium bowl to soft peaks.
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32
Spread cream over cake.
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33
Garnish with chocolate shavings and candied fruit, if desired.
