Name: Hungarian Hazelnut and Chocolate Layer Cake
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Hungarian
Ingredients: 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 baking soda; 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; 9 egg yolks; 3 cups (750 ml) milk; 3/4 cup (175 g) unsalted butter, chilled and cubed; 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; 1/2 cup (75 g) powdered sugar; 1/4 cup (60 g) unsalted butter, melted and cooled; 3 tbsp milk; 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

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Hungarian Hazelnut and Chocolate Layer Cake, also known as Esterhazy Torte, is a delicious and elegant dessert that brings together rich chocolate and nutty hazelnuts. This cake has a lovely layered structure and is perfect for special occasions or simply to treat yourself. With its creamy texture and delightful flavors, it’s no wonder this cake remains a favorite among dessert lovers.

Why Make This Recipe

If you want to impress your friends or family, this Hungarian Hazelnut and Chocolate Layer Cake is an excellent choice. Its unique combination of flavors is sure to win hearts. Making this cake may take some time, but the process is truly rewarding. Plus, you’ll enjoy the satisfaction of making a classic dessert from scratch. It’s a great way to indulge in a tasty treat while showcasing your baking skills.

How to Make Hungarian Hazelnut and Chocolate Layer Cake

Ingredients:

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 baking soda
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
9 egg yolks
3 cups (750 ml) milk
3/4 cup (175 g) unsalted butter, chilled and cubed
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
1/2 cup (75 g) powdered sugar
1/4 cup (60 g) unsalted butter, melted and cooled
3 tbsp milk
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:

Preheat the oven to 325°F (160°C). Toast the hazelnuts for 20 minutes, then cool and process with sugar, water, salt, and glucose syrup until dark golden. Cool again and process into a paste.
For the Chocolate Pastry Cream, whisk together caster sugar, cocoa, flour, corn starch, and salt. Gradually mix with egg yolks and some milk, then cook until it thickens. Stir in the chilled butter and chill for 4 hours.
Preheat the oven to 300°F (150°C) and prepare the cake tins. Grind hazelnuts finely and set aside. Beat egg whites with sugar until glossy. Fold in the hazelnuts and flour mixture, then pipe into tins and bake for 15 minutes.
Layer the cooled dacquoise with the chocolate pastry cream in a springform pan and refrigerate for at least 4 hours.
Prepare the glazes by mixing ingredients for both the vanilla and chocolate glazes until smooth.
Once chilled, glaze the cake with vanilla and decorate with chocolate lines and hazelnut dust. Chill again before serving.

How to Serve Hungarian Hazelnut and Chocolate Layer Cake

Serve this cake chilled, as the colder temperature enhances its flavors. You can slice it into squares or wedges and place it on dessert plates. A dollop of whipped cream or a scoop of vanilla ice cream on the side can add an extra touch of sweetness.

How to Store Hungarian Hazelnut and Chocolate Layer Cake

To keep the cake fresh, store it in the refrigerator. Place it in an airtight container to avoid drying out. The cake can last for up to a week in the fridge, but it’s best enjoyed within a few days for the best flavor and texture.

Tips to Make Hungarian Hazelnut and Chocolate Layer Cake

Toasting the hazelnuts brings out their flavor, so don’t skip this step.
Make sure to chill the chocolate pastry cream long enough to get the right texture.
If you find the cake too rich, serve it with fresh berries for a refreshing contrast.

Variation

You can switch out the hazelnuts for walnuts or almonds if you prefer. Each nut gives a different taste to the cake while still keeping the essence of this classic recipe intact.

FAQs

1. Can I use roasted hazelnuts from the store?

Yes, you can definitely use roasted hazelnuts from the store. Just ensure they are unsalted for the best flavor in your cake.

2. What can I replace glucose syrup with?

You can replace glucose syrup with light corn syrup or honey. Both will work well in this recipe.

3. Can I freeze the cake?

Yes, you can freeze the cake. Just wrap it tightly in plastic wrap followed by aluminum foil. Thaw it in the fridge overnight before serving.