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Hazelnut And Chocolate Layer Cake Hungarian Esterhazy Torte

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 450
A decadent layered cake combining rich chocolate and toasted hazelnuts, inspired by Hungarian Esterhazy Torte.

Ingredients

Dacquoise

  • 150 g toasted hazelnuts (for dacquoise)
  • 100 g all-purpose flour (plain flour)
  • 9 egg whites egg whites (room temperature)
  • 55 g unsalted butter (melted and cooled)

Chocolate Ganache

  • 180 g dark cooking chocolate (finely chopped)
  • 55 g unsalted butter (cubed and cold)

Hazelnut Filling

  • 150 g toasted hazelnuts (for coating the cake)
  • 210 g granulated sugar
  • 125 g water
  • 55 g glucose syrup
  • 1/2 tsp salt

Chocolate Glaze

  • 220 g powdered sugar
  • 15 g glucose syrup
  • 7 g vanilla extract
  • 5 g Dutch processed cocoa powder (for chocolate glaze)

Instructions 

  • Prepare the dacquoise by blending toasted hazelnuts, flour, and egg whites, then bake until golden.
  • Make the chocolate ganache by melting dark chocolate with butter until smooth.
  • Assemble the hazelnut filling by coating toasted hazelnuts with sugar syrup and forming layers.
  • Layer the dacquoise, ganache, and hazelnut filling, then coat the outside with toasted hazelnuts.
  • Prepare the chocolate glaze by mixing powdered sugar, glucose, vanilla, and cocoa, then glaze the cake.

Notes

Ensure all ingredients are at room temperature for best results.
Calories: 450kcal
Cost: $25
Course: Dessert
Cuisine: Hungarian
Keyword: chocolate, hazelnuts, layer cake