Hungarian Chocolate and Hazelnut Cake (Esterházy Torte)
Decadent Hungarian Esterházy Torte with Chocolate and Hazelnut Layers
Ingredients:
For the Cake Layers:
6 large egg whites
1/4 teaspoon salt
1 1/4 cups granulated sugar
2 cups ground hazelnuts
2 tablespoons all-purpose flour
For the Chocolate Hazelnut Filling:
8 large egg yolks
1 cup granulated sugar
1/4 cup cornstarch
2 cups whole milk
1/2 cup unsalted butter, softened
1/2 cup hazelnut paste
1/2 cup melted dark chocolate
For the Glaze:
1/2 cup powdered sugar
2-3 tablespoons milk
1/2 cup melted dark chocolate
For Garnish:
1/4 cup toasted hazelnuts, chopped
1/4 cup dark chocolate shavings
Directions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, beat the egg whites and salt until soft peaks form.
Gradually add the sugar, beating until stiff peaks form.
Gently fold in the ground hazelnuts and flour until just combined.
Divide the mixture into 6 equal portions. Spread each portion into a thin, even circle on the prepared baking sheets.
Bake for 15-18 minutes, or until the layers are lightly golden. Allow them to cool completely on a wire rack.
Prepare the Chocolate Hazelnut Filling:
In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually add the milk, whisking constantly. Cook over medium heat, stirring continuously, until the mixture thickens and comes to a gentle boil.
Remove from heat and stir in the softened butter, hazelnut paste, and melted dark chocolate until smooth.
Let the filling cool completely, then refrigerate until thickened.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of the chocolate hazelnut filling over it.
Repeat with the remaining layers, finishing with a layer of filling on top.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and milk until smooth.
Pour the glaze over the top of the cake, allowing it to drip down the sides.
Drizzle the melted dark chocolate over the glaze in a decorative pattern.
Garnish and Serve:
Sprinkle the chopped toasted hazelnuts and dark chocolate shavings over the top of the cake.
Refrigerate the cake for at least 2 hours before slicing and serving.
Enjoy this rich and indulgent Hungarian Esterházy Torte, a perfect treat for special occasions!
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes (plus chilling time)
Kcal: 450 kcal per slice | Servings: 10-12 servings
