Description
A delicious and elegant dessert combining rich chocolate and nutty hazelnuts, perfect for special occasions.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Serve chilled for enhanced flavors. Pair with whipped cream or vanilla ice cream for added sweetness.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 150mg
Keywords: cake, dessert, hazelnut, chocolate, Esterhazy Torte