Beat egg whites with a pinch of salt until stiff peaks form.
In another bowl, whisk egg yolks with sugar until pale and fluffy.
Gently fold in ground hazelnuts, flour, and vanilla.
Carefully fold in beaten egg whites.
Divide batter into 3 equal portions, baking each in a lined 9-inch (23 cm) round pan for about 12–15 minutes, until lightly golden. Cool completely.
Make the Chocolate Cream:
Melt dark chocolate over a double boiler and let cool slightly.
Beat butter and powdered sugar until creamy, then add egg yolks one at a time.
Mix in melted chocolate until smooth. Chill until spreadable.
Assemble the Cake:
Place first hazelnut sponge on a serving plate. Spread a layer of chocolate cream.
Repeat with the second and third sponge layers, spreading cream between each.
Cover the outside with the remaining cream. Chill for at least 1 hour.
Glaze & Finish:
Melt dark chocolate with butter, then pour over the top, letting it drip slightly on the sides.
Decorate with whole or chopped hazelnuts.
🍰 This Hungarian-style hazelnut chocolate cake is rich, nutty, and perfect for festive occasions — very similar to the Esterházy Torte but with chocolate layers for extra indulgence.
Would you like me to also give you the traditional Esterházy Torte version (made with walnuts and a white sugar glaze) so you can compare the two?
