Ingredients
For the Cake Layers
- 6 large egg whites
- 1 cup (200 g) granulated sugar
- 2 cups (200 g) finely ground hazelnuts
- 3 tbsp all-purpose flour
- 1 tsp vanilla extract
For the Chocolate Buttercream
- 6 large egg yolks
- ½ cup (100 g) sugar
- ½ cup (120 ml) milk
- 1 cup (225 g) unsalted butter, softened
- 4 oz (120 g) dark chocolate, melted and cooled
- 1 tsp vanilla extract
For the Glaze and Decoration
- 1 cup (120 g) powdered sugar
- 2–3 tbsp lemon juice
- 2 oz (60 g) dark chocolate, melted
- Chopped hazelnuts for the sides
Instructions
Prepare the Cake Layers
- Preheat the oven to 350°F (175°C).
- Line three 8-inch (20 cm) round baking pans with parchment paper.
- Beat the egg whites until soft peaks form.
- Gradually add the sugar and continue beating until stiff and glossy.
- Fold in the ground hazelnuts, flour, and vanilla extract.
- Divide the batter evenly among the prepared pans.
- Bake for 18–20 minutes, or until lightly golden.
- Allow the layers to cool completely.
Make the Chocolate Buttercream
- In a saucepan, whisk together the egg yolks, sugar, and milk.
- Cook over medium-low heat, stirring constantly, until thickened.
- Remove from heat and let cool completely.
- Beat the butter until fluffy.
- Gradually add the cooled custard mixture.
- Mix in the melted chocolate and vanilla until smooth.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a layer of chocolate buttercream on top.
- Repeat with the remaining layers.
- Cover the sides of the cake with buttercream.
- Press chopped hazelnuts around the sides.
Decorate
- Mix the powdered sugar and lemon juice to form a smooth glaze.
- Spread the glaze over the top of the cake.
- Drizzle melted chocolate in concentric circles over the glaze.
- Using a toothpick, drag lines from the center outward to create the traditional Esterházy pattern.
- Refrigerate for at least 1 hour before serving.
Prep Time
40 minutes
Cook Time
20 minutes
Chilling Time
1 hour
Total Time
2 hours
Servings
12
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