🍫 Hungarian Hazelnut and Chocolate Layer Cake (Eszterházy Torta) 🌰✨

2. Prepare the Chocolate-Hazelnut Cream Filling

1️⃣ In a heatproof bowl, whisk egg yolks, sugar, and milk.
2️⃣ Cook over a double boiler, whisking constantly, until thickened (about 5–7 minutes). Remove from heat. 🔥
3️⃣ Stir in melted chocolate, hazelnuts, and vanilla extract.
4️⃣ Once cool, beat in the butter until smooth and creamy.

3. Assemble the Cake

1️⃣ Place one cake layer on a serving plate. Spread with a thin layer of filling.
2️⃣ Repeat with the remaining layers, leaving the top bare.
3️⃣ Chill in the fridge for 30 minutes to set. ❄️

4. Make the Signature Glaze & Decorate

1️⃣ Mix powdered sugar, milk, and butter until smooth.
2️⃣ Pour over the cake, smoothing with a spatula.
3️⃣ Pipe melted chocolate in circles on top, then use a toothpick to drag lines outward, creating a marbled effect. 🎨✨
4️⃣ Press chopped hazelnuts around the sides for extra crunch. 🌰

---

🎉 Final Touch & Serving

• Refrigerate for at least 2 hours before slicing.
• Serve with whipped cream or espresso for a true Hungarian experience! ☕🍰

---

💡 Tips & Variations

🔹 No Hazelnuts? Substitute almonds or walnuts. 🌰➡️🌿
🔹 Extra Decadence? Add a splash of hazelnut liqueur to the filling. 🍾
🔹 Lighter Option? Use whipped cream frosting instead of buttercream. 🍦

This cake is rich, nutty, and absolutely irresistible! 💕 Would you give it a try? 😊🎂