🍫 Hungarian Chocolate and Hazelnut Cake (Esterházy Torte)

Ingredients:

Cake Layers:

• 6 egg whites
• 200 g sugar
• 200 g ground hazelnuts
• 30 g all-purpose flour
• Pinch of salt

Chocolate Buttercream:

• 200 g unsalted butter, softened
• 150 g powdered sugar
• 100 g dark chocolate, melted and cooled
• 1 tsp vanilla extract

Glaze:

• 150 g white chocolate
• 30 g dark chocolate (for decoration)

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Instructions:

1. Preheat the oven to 180°C (350°F). Line baking trays with parchment paper.
2. Beat the egg whites with a pinch of salt until soft peaks form.
3. Gradually add the sugar and continue beating until stiff peaks form.
4. Gently fold in the ground hazelnuts and flour.
5. Divide the batter into 5–6 thin circles and bake each layer for 8–10 minutes. Let cool completely.
6. For the buttercream, beat the butter and powdered sugar until light and fluffy.
7. Add the melted chocolate and vanilla extract, mixing until smooth.
8. Spread the buttercream between each cake layer and stack them.
9. Melt the white chocolate and spread it over the top of the cake.
10. Melt the dark chocolate and drizzle it in circles over the white chocolate. Use a toothpick to create the traditional spiderweb pattern.
11. Chill the cake for at least 1 hour before serving.