Decadent Chocolate Hazelnut Esterhazy Torte: A Modern Twist on a Hungarian Classic

For the month of January, Jelena from A Kingdom for a Cake presented us with an exciting challenge: to start the new year with a truly spectacular celebration cake. The task was to recreate the legendary Esterhazy Torte, often affectionately known as “the Hungarian dream.” What could be a more delightful and inspiring way to embark on a new year than by indulging in such a sweet and sophisticated culinary fantasy? This renowned Hungarian masterpiece traditionally features five delicate layers of perfectly toasted hazelnut dacquoise, generously filled with a velvety, rich hazelnut buttercream crafted with egg yolks. Its classic presentation is usually completed with a smooth glace icing, artfully adorned with an elegant chocolate cobweb pattern.

However, for this particular rendition, I decided to introduce a delightful and personal modification: incorporating a generous amount of chocolate into the recipe. After all, why settle for a wonderfully straightforward hazelnut cake when you can elevate it to a supremely decadent chocolate hazelnut experience? This creative alteration proved to be an excellent decision, as the finished cake tasted remarkably like a giant, exquisite Ferrero Rocher! The rich, nutty, and chocolatey notes blended seamlessly, creating an utterly irresistible treat. While this may not adhere strictly to the traditional Esterhazy recipe, its unique flavor profile makes it exceptionally delicious and a truly memorable dessert that will impress any palate.

My journey to enhance this classic torte began with a complete re-imagining of the traditional hazelnut buttercream filling. Instead, I crafted a luscious, intensely flavorful chocolate and hazelnut praline creme patisserie. The taste was nothing short of amazing, strongly reminiscent of the beloved and addictive flavor of Nutella. Honestly, I found myself seriously tempted to simply devour an entire bowl of this creamy delight on its own! This rich, intensely flavored filling proved to be the perfect companion to the delicate, airy dacquoise layers. As the cake rests and chills, all the components meld together beautifully, transforming the texture into something incredibly soft, delightfully gooey, and utterly delicious. It’s a sensory experience that builds with every bite.

The intricate nature of this cake does involve quite a few steps, which might appear daunting at first glance. However, it’s perfectly suited for preparation over two days, a strategy that can significantly ease the entire process and make it much more manageable (though I, perhaps masochistically, tackled it all in one go!). To break down the effort, you can dedicate the first day to several key components: toasting the nuts (a step you absolutely should not skip, as it profoundly brings out their flavor), preparing the rich praline, making the creamy creme patisserie, and baking the delicate dacquoise layers. On the second day, you can then focus on the exciting final stages: assembling the torte and applying the decorative icing. For those who prefer a less ornate or quicker presentation, the traditional glace icing and chocolate decoration on top can be entirely omitted. You can simply spread some of the exquisite chocolate hazelnut praline creme patisserie over the top and sides of the cake. While visually stunning, the icing primarily serves a decorative purpose and, in my opinion, does not significantly enhance the already rich and complex flavor profile of this magnificent cake. Once assembled, this impressive torte keeps exceptionally well when refrigerated for a good few days. In fact, I found it impossible to resist slicing off a delicate sliver to nibble on every time I opened the fridge door – a true testament to its irresistible charm and deliciousness.

A Glimpse into Esterhazy’s Culinary Legacy

The Esterhazy Torte is more than just a cake; it is a culinary legend, named after Prince Pál Antal Esterházy, a distinguished diplomat and a member of the prominent Hungarian Esterházy family. Originating in the bustling kitchens of Budapest in the late 19th century, this elegant dessert quickly rose to prominence, becoming a cherished symbol of Austro-Hungarian confectionery art. Its characteristic structure of multiple delicate layers of meringue, typically almond or hazelnut-based, generously filled with a rich buttercream, and crowned with its distinctive spiderweb glaze, has captivated dessert lovers for generations. While many traditional recipes emphasize pure hazelnut flavors, my chocolate-infused version respectfully nods to this rich heritage while introducing a contemporary twist that resonates beautifully with modern palates, especially those who adore the classic combination of chocolate and hazelnut. This adaptation not only pays homage to the original’s sophisticated structure and elegance but also offers a new, deeply indulgent experience for the senses.

Mastering the Components: Tips for Baking Success

Crafting this extraordinary Chocolate Hazelnut Esterhazy Torte is a deeply rewarding experience that largely hinges on careful attention to detail for each individual component. Each step contributes to the overall harmony and perfection of the final dessert.

Toasting Hazelnuts: As previously emphasized, this initial step is absolutely non-negotiable for achieving the maximum depth of flavor. Roasting the hazelnuts slowly and evenly in a cold oven allows them to toast perfectly without burning. Don’t rush this process; instead, watch for their skins to darken and for a wonderfully fragrant, toasty aroma to begin filling your kitchen. Once roasted, rubbing them in a clean tea towel is the most effective way to remove most of the bitter skins, which significantly enhances both the taste and the smooth texture of the nuts in the dacquoise and praline.
Chocolate Hazelnut Praline Creme Patisserie: This luscious cream is undoubtedly the vibrant heart of the filling. Ensure your milk is properly heated with the vanilla extract until it’s just simmering. When combining it with the egg yolk mixture, it’s crucial to temper the eggs carefully by gradually pouring in the hot milk in a slow, steady stream while whisking continuously. This vital technique prevents the eggs from scrambling, ensuring a silky-smooth base. Cooking the cream to a really thick consistency is paramount for a stable and luxurious filling that holds its shape. The addition of finely chopped dark chocolate right at the end melts into the hot cream, creating a glossy, rich, and intensely chocolatey finish.
The Praline: While making praline from scratch might seem intimidating, it is a straightforward process that yields incredible flavor. Use a small, heavy-bottomed saucepan for even heat distribution, which is key to preventing hot spots and uneven caramelization. Stirring continuously is important to prevent the sugar from burning. Once it transforms into that beautiful, amber caramel color, work quickly to pour and spread the mixture thinly onto a lined tray and leave it to cool completely. Breaking the cooled praline into pieces and blending it with just a touch of oil transforms it into a smooth, delectable paste that infuses the creme patisserie with an unparalleled intense hazelnut flavor.
Hazelnut Dacquoise: The dacquoise layers form the delicate and airy foundation of this torte. When preparing the hazelnuts for the dacquoise, grind them to a very fine powder, but be extremely careful not to over-process them, as they can quickly turn into a paste. The secret to light and ethereal dacquoise is perfectly whipped egg whites – aim for stiff, glossy peaks that hold their shape firmly. Gently folding in the ground hazelnuts and sifted flour with a light hand ensures that the meringue retains its precious airiness, contributing to the signature texture. Baking these thin layers requires precision; using multiple cake tins or baking in small batches allows for even cooking without over-browning. They should emerge from the oven soft but should not be sticky to the touch.
Assembly and Decoration: Achieving a professional-looking cake begins with careful assembly. Leveling the cake layers is crucial for a perfectly even stack. Using the bottom-side-up technique for the very top layer provides a beautifully smooth and flat surface, ideal for icing. The warm apricot jam acts as a subtle barrier and a wonderful flavor enhancer for the subsequent glaze, adding a hint of fruity brightness. For the classic cobweb pattern, ensure your white icing is thick but spreadable, and your melted chocolate is smooth and fluid for piping clean, elegant lines. The final flourish of coarsely chopped hazelnuts pressed around the sides not only adds a delightful textural contrast but also visually ties the entire cake together, emphasizing its rich hazelnut core.

A Culinary Journey Worth Taking

This Chocolate Hazelnut Esterhazy Torte stands as a true testament to the fact that sometimes, a thoughtful and creative deviation from tradition can lead to an equally, if not more, captivating culinary experience. Each exquisite bite offers a harmonious blend of crisp yet tender dacquoise, lush, rich chocolate-hazelnut cream, and the satisfying crunch of toasted nuts. It is a cake that impresses profoundly, both visually with its elegant layers and on the palate with its complex, indulgent flavors. Perfect for special occasions, celebratory gatherings, or simply to elevate an ordinary day into something truly extraordinary, this torte is a showstopper. While the process certainly requires patience and a few distinct stages, the immense satisfaction of creating such a magnificent and delicious dessert from scratch is truly unparalleled. So, gather your high-quality ingredients, follow these detailed steps carefully, and prepare to delight your senses and those of your loved ones with this unforgettable Hungarian-inspired chocolate hazelnut treat.

5 from 3 votes

Esterhazy Torte (Hazelnut & Chocolate Layer Cake)

This recipe makes a divine Chocolate Hazelnut Esterhazy Torte, serving 8 people. It’s a delightful twist on a classic Hungarian dessert, perfect for any celebration.

Author Domestic Gothess

Ingredients

Chocolate Hazelnut Praline Creme Patisserie

500 ml (2 cups + 1 tbsp + 1 tsp) full fat milk
1 tsp vanilla extract
6 egg yolks
100 g (½ cup) caster (superfine) sugar
40 g (⅓ cup) plain flour
40 g (⅓ cup) cocoa powder
50 g (2 oz) dark chocolate, chopped
75 g (2.5 oz) hazelnuts
75 g (⅓ cup + 1 tbsp) caster (superfine) sugar
½ tsp oil

Hazelnut Dacquoise

125 g (4.5 oz) hazelnuts
6 egg whites
135 g (⅔ cup + 1 tsp) caster (superfine) sugar
1 tsp vanilla extract
40 g (⅓ cup) plain flour, sifted

Decoration

1 heaped tbsp apricot jam
25 g (1 oz) dark chocolate
½ tsp sunflower oil
150 g (1 + ½ cups) icing (powdered) sugar, sifted
1 tsp sunflower oil
2 tsp lemon juice
hot water
100 g (3.5 oz) hazelnuts, coarsely chopped

Instructions

Tip all of the hazelnuts onto a baking tray large enough for them to lay in a single layer, place the tray into a cold oven, then turn the heat on to 180C/350F/gas mark 4. Roast the nuts until the skins have turned dark, they smell toasty and the inside has become a light caramel colour, about 15-25 minutes. Keep a close eye on them as they burn easily.
Once the nuts are toasted, tip them straight from the oven onto a clean tea towel, wrap them up in the towel and rub them together, the skin should flake off, don’t worry if you are unable to remove all of the skin. Set aside until cool.
To make the creme patisserie, line a shallow tray with greaseproof paper. Heat the milk and vanilla extract till boiling, meanwhile, whisk the egg yolks and sugar together until thick and pale then sift in the flour and cocoa powder and whisk until smooth.
Gradually pour the hot milk into the egg yolk mixture, whisking the whole time. Pour this mixture through a fine mesh sieve into a clean pan.
Bring up to the boil while whisking then turn the heat down to a simmer and cook for a few more minutes, whisking continuously, until the cream is really thick. Add the chopped chocolate and stir until it has melted. Scrape onto the lined tray, cover with clingfilm so that it is touching the surface (to prevent a skin from forming) and place in the fridge until cold.
Make the praline: Line a small tray with greaseproof paper. Put the 75g of hazelnuts into a small, heavy bottomed saucepan with the 75g of caster sugar. Heat while stirring continuously until the sugar has melted and become a caramel colour; quickly tip the mixture onto the lined tray and leave until cool.
Break the cooled praline up into pieces and place in a food processor with the oil. Blitz until it turns into a paste (like peanut butter) then place in the fridge until needed.
To make the dacquoise, grind the 125g hazelnuts to a powder, be careful not to over-process them or it may become a paste.
Heat the oven to 160°C/325°F/gas mark 3.
Cut out 5 circles of greaseproof paper to line a 15cm/6in round tin (use two or three tins if you have them).
Whisk the egg whites with an electric mixer in a large, very clean bowl until soft peaks form, then gradually whisk in the sugar, a little at a time, until the meringue is stiff and glossy.
Carefully fold in the vanilla extract, ground hazelnuts and flour.
Gently spread a 5th of the mixture into each of your lined tins, bake for 15 minutes. They will look soft but should not be sticky to the touch.
Remove the layers from the tins, leaving the greaseproof paper on the bottom, and place them on a flat surface (not a wire rack). Quickly wash, dry and re-line your tins, spread more mixture in them and repeat the baking process until you have used all of the mixture and have 5 layers of dacquoise. Leave the layers on the flat surface until cool. You can leave them on the surface, covered with greaseproof paper or a clean tea towel overnight if you wish.
To assemble the torte: Line your serving tray/cake stand with greaseproof paper.
Place the creme patisserie into a bowl and beat with an electric whisk until smooth, beat in the praline paste, divide the patisserie into 5 equal portions.
Remove the paper from the bottom of one of the cake layers and place it on your serving tray. Spread one portion of the creme patisserie over the dacquoise then top with another cake layer. Repeat, making sure that the last layer is placed bottom-side-up (do not place filling on this surface) which will make it easier to obtain a smooth looking finish.
Press down gently on the top of the cake to level it out (you want the top to be as flat as possible).
Warm the apricot jam until runny then brush a thin layer over the top of the torte, place in the fridge for about half an hour.
Spread the remaining portion of creme patisserie around the sides (not the top) of the torte.
Melt the chocolate and oil together, stir until smooth then place in a piping bag.
Mix the icing sugar, oil and lemon juice together, stir in hot water, a teaspoon at a time until the mixture is creamy, but very thick, it shouldn’t be runny at all.
Spread the icing over the top of the torte using a hot, wet palette knife. Pipe four concentric circles of chocolate on top of the icing then use a skewer to run lines through the chocolate.
Press the chopped nuts around the sides of the cake to finish.
Keep refrigerated.

Notes

1. You will need a total of 300g (10.5 oz) of hazelnuts.
2. For the praline, hazelnut oil is ideal but you can use any nutty or flavourless oil you have.

I am delighted to share this exceptional recipe with various culinary communities and link parties this week, including Foodie Fridays, Fiesta Friday, Foodie Friends Friday, Totally Talented Tuesdays, and Create Link Inspire. Each of these platforms offers a fantastic opportunity to connect with fellow food enthusiasts and explore new culinary inspirations. I hope you enjoy creating and tasting this unique Esterhazy Torte as much as I did!