Here is a clean, complete, authentic recipe for the famous Hungarian Esterházy Torte — this version uses hazelnuts + chocolate for a rich, luxurious flavor.
(Traditional uses walnuts, but hazelnut–chocolate is a beloved modern variation.)

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🇭🇺🍰 Hazelnut & Chocolate Esterházy Torte

(Chocolate–Hazelnut Layer Cake)

Ingredients

Nut Cake Layers (6–8 thin layers)

• 8 egg whites
• 1 cup sugar
• 2 cups finely ground hazelnuts
• 4 tbsp flour
• Pinch of salt

Chocolate–Hazelnut Cream

• 8 egg yolks
• 1 cup sugar
• 1 cup milk
• 1 cup butter, softened
• 1 cup finely ground hazelnuts
• 3 tbsp cocoa powder
• 1 tsp vanilla

White Glaze (Esterházy pattern)

• 1 ½ cups powdered sugar
• 2–3 tbsp hot water
• 1 tsp lemon juice

Chocolate Decoration

• 2–3 tbsp melted dark chocolate

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👩‍🍳 Instructions

1. Make the cake layers

1. Preheat oven to 170°C / 340°F.
2. Beat egg whites + pinch of salt until stiff.
3. Slowly add sugar; beat until glossy and firm.
4. Gently fold in hazelnuts + flour.
5. Draw 6–8 circles (22–24 cm) on parchment.
6. Spread a thin, even layer of batter on each circle.
7. Bake each layer 10–12 minutes, until lightly golden.
8. Cool completely.

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2. Make the chocolate–hazelnut cream

1. Whisk egg yolks + sugar + milk in a saucepan.
2. Cook on low heat, stirring constantly, until thick like custard.
3. Remove from heat; stir in cocoa + vanilla + hazelnuts.
4. Cool completely.
5. Beat softened butter, then mix in the cooled custard until smooth and creamy.

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3. Assemble the cake

1. Place first cake layer on a plate.
2. Spread a thin layer of chocolate-hazelnut cream.
3. Repeat with all layers.
4. Reserve a small amount of cream for the sides.
5. Smooth the sides neatly.
6. Leave the top plain—it gets glazed.

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4. Make and add the white glaze

1. Mix powdered sugar + hot water + lemon juice until thick and pourable.
2. Pour over the top of the cake; smooth quickly.

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5. Add the classic Esterházy chocolate pattern

1. Pipe thin circles of melted chocolate on top of the white glaze.
2. Drag a toothpick from center to edges (and back) to create the spiderweb pattern.

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6. Chill

Refrigerate at least 4 hours, but overnight is best.
This allows the layers to soften and the flavors to deepen.

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⭐ RESULT

• Thin hazelnut layers
• Rich chocolate-hazelnut cream
• Smooth white glaze
• Iconic Esterházy pattern

Elegant, luxurious, and unforgettable — a true Hungarian classic.

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If you want:
✔️ Traditional Walnut Esterházy Torte
✔️ No-bake version
✔️ Gluten-free version

Just tell me!