Hazelnut And Chocolate Hazelnut Cake🇭🇺

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Instructions:

1. Prepare cake layers:
   • Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
   • Beat egg whites with a pinch of salt until stiff peaks form.
   • In another bowl, whisk egg yolks with sugar until pale and creamy.
   • Fold in hazelnuts, flour, cocoa powder, then gently fold in egg whites.
   • Divide batter into pans, smooth tops, and bake 20–25 minutes, until set. Cool completely.
2. Make chocolate-hazelnut filling:
   • Heat cream until just simmering, pour over chocolate. Stir until smooth.
   • Mix in Nutella and butter (if using). Let cool until spreadable.
3. Assemble:
   • Slice cake layers in half to make 4 thin layers (optional, for more filling).
   • Spread chocolate-hazelnut filling between each layer. Frost the outside as well.
4. Decorate:
   • Press crushed hazelnuts around the sides, sprinkle cocoa on top, or add chocolate shavings.
5. Chill & serve:
   • Refrigerate 2–3 hours (or overnight) for the flavors to meld. Serve slightly chilled.

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✨ Tips:

• For a lighter Hungarian-style sponge, you can skip flour and make it flourless with only ground hazelnuts.
• If you like a coffee kick, add 1 tsp espresso powder to the filling.
• This cake stores beautifully in the fridge for up to 4 days.

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Ashley, would you like me to also share the Esterházy-style hazelnut variation (with a custard-based filling instead of chocolate ganache)? It’s another Hungarian treasure!