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If you’re looking to impress your guests with a luxurious and delicious dessert, look no further than the Hungarian Hazelnut and Chocolate Layer Cake, also known as Esterhazy Torte. This elegant cake is a true celebration of flavors and textures, featuring layers of hazelnut dacquoise and velvety chocolate pastry cream. Perfect for special occasions, it combines traditional Hungarian flavors with a touch of sophistication.
Hungarian Hazelnut and Chocolate Layer Cake (Esterhazy Torte)
Course: DessertCuisine: HungarianDifficulty: MediumServings
8
servingsPrep time
2
hoursCooking time
30
minutesCalories
592
kcalIngredients
- Hazelnut Praline:
1 cup (150 g) whole hazelnuts, toasted
1 cup (210 g) granulated sugar
1/2 cup (125 ml) water
1/2 tsp salt
2 tbsp glucose syrup
1/2 tsp bicarbonate of soda (bicarb/baking soda)
- Chocolate Pastry Cream:
1/4 cup (40 g) caster sugar
1/4 cup (25 g) cocoa powder
1/2 cup (75 g) all-purpose flour
1/2 cup (60 g) corn starch
1/2 tsp salt
9 egg yolks
3 cups (750 ml) milk
3/4 cup (175 g) unsalted butter, chilled and cubed
- Hazelnut Dacquoise:
2 1/4 cups (340 g) whole hazelnuts, toasted
2/3 cup (100 g) all-purpose flour, divided
9 egg whites
1 1/3 cups (200 g) caster sugar
1 tsp vanilla extract
1/2 tsp salt
- Vanilla Glaze:
1/2 cup (75 g) powdered sugar
1/4 cup (60 g) unsalted butter, melted and cooled
3 tbsp milk
- Chocolate Glaze:
1/4 cup (40 g) powdered sugar
1/4 cup (25 g) cocoa powder
1/4 cup (60 g) unsalted butter, melted and cooled
3 tbsp milk
Directions
- Hazelnut Praline:
- Preheat your oven to 325°F (160°C). Spread hazelnuts on a baking tray and bake for 20 minutes until golden. Cool.
- In a medium saucepan, combine sugar, water, salt, and toasted hazelnuts. Heat until sugar dissolves. Add glucose syrup, and cook until deep golden. Remove from heat, add bicarbonate of soda, and mix well. Pour onto a baking tray to set for 20 minutes. Once hard, break into pieces and process into a paste.
- Chocolate Pastry Cream:
- In a bowl, whisk together sugar, cocoa powder, flour, corn starch, and salt. Add egg yolks and 1 cup of warmed milk, whisking to combine. Add remaining milk and mix well.
- Pour into a saucepan and cook over medium heat, stirring until thickened (6-8 minutes). Remove from heat and add butter in thirds, stirring until combined. Chill for 4 hours or overnight, then blend until smooth. Fold in hazelnut praline and chill until ready to use.
- Hazelnut Dacquoise:
- Preheat oven to 300°F (150°C). Line four 8-inch cake tins with baking paper.
- Process hazelnuts into fine crumbs. Reserve 1 cup for decoration. Mix with 1/3 cup flour. Set aside.
- Whisk egg whites and sugar until thick and glossy. Add vanilla extract and salt, then fold in remaining hazelnuts and flour. Pipe into prepared tins and bake for 15 minutes. Cool completely.
- Assembly:
- Line an 8-inch springform pan with baking paper. Place one layer of dacquoise in the pan. Spread 1/4 of the chocolate pastry cream evenly. Repeat layers, ending with cream.
- Glaze:
- For vanilla glaze, whisk powdered sugar, melted butter, and milk until smooth. Adjust milk as needed.
- For chocolate glaze, mix powdered sugar, cocoa powder, melted butter, and milk until smooth. Adjust milk if necessary.
- Pour vanilla glaze over the cake. Pipe chocolate glaze on top and use a toothpick to create designs. Chill for 4 hours or overnight.
- Let’s Decorate!
- Remove cake from springform pan and unwrap acetate. Cover sides with remaining chocolate pastry cream and sprinkle with reserved hazelnuts.
Notes or Tips:
- Ensure hazelnuts are skinless and toasted for best flavor.
- Use chilled butter for smoother pastry cream.
- Cake can be stored in an airtight container for up to three days.
Conclusion:
The Hungarian Hazelnut and Chocolate Layer Cake, or Esterhazy Torte, is a show-stopping dessert perfect for any special occasion. Its rich layers of hazelnut and chocolate offer a delightful mix of flavors and textures that will impress your guests. Whether for a celebration or a treat to yourself, this cake is worth the effort and will surely become a favorite.
